Dutch Oven Ground Beef Goulash
Description
Smoky, rich, and hearty, this Dutch oven goulash with cavatappi pasta and fresh herbs makes the perfect main dish.
Ingredients
•
1 tablespoon olive oil
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1 large onion, chopped
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1 pound lean ground beef
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2 teaspoons ground black pepper
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1 teaspoon kosher salt
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1 (28 ounce) can fire-roasted diced tomatoes
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1 1/2 cups beef broth
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3 tablespoons red wine
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3 tablespoons sweet paprika
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2 cloves garlic, minced
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1 tablespoon Worcestershire sauce
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2 teaspoons chopped fresh thyme
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2 teaspoons caraway seeds
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1 teaspoon chopped fresh rosemary
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2 bay leaves
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10 ounces cavatappi pasta
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1 medium red bell pepper, chopped
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1 teaspoon lemon juice
Directions
1
Heat oil in a Dutch oven over medium heat. Cook and stir onion in the hot oil until translucent, about 5 minutes. Increase heat to medium-high. Add ground beef, black pepper, and salt; cook and stir until browned and crumbly, about 10 minutes.
2
Pour in tomatoes, beef broth, wine, paprika, garlic, Worcestershire, thyme, caraway seeds, rosemary, and bay leaves. Reduce heat to medium and simmer until reduced to a thick, stew-like consistency, about 45 minutes.
3
Meanwhile, bring a large pot of lightly salted water to a boil. Cook cavatappi in the boiling water, stirring occasionally, until tender yet firm to the bite, 9 to 10 minutes.
4
Stir bell pepper and lemon juice into the beef mixture and cook for 10 minutes more. Stir in cooked pasta to coat.