Wednesday, April 24, 2013

Petite Rotini Goulash recipe!

I call this home recipe my Petite Rotini Goulash because, unlike most other American versions, it utilizes Rotini pasta in place of the more traditional elbow variety. It's also a relatively small batch, made for one or two people, and yields just four to six servings. Like all goulashes, it gets even better the next day!


½ lb ground beef, browned
¼ yellow onion, chopped
1 clove garlic, minced
8 oz can tomato sauce
8 oz of diced tomatoes
1 tsp oil
1 tbsp Soy sauce
1 tbsp Italian seasoning
1 tbsp Seasoned salt
¾ cup water
1 bay leaf
2 cups rotini, cooked and drained


Small Le Creuset
In a small frying pan, add the ground beef over medium heat, breaking up the meat and browning it so that no more pink color shows. Meanwhile take a small pot (I used a small Le Creuset enameled cast iron pot), add a tsp of oil and heat to medium high. Next, add the onions and garlic and stir for a moment or two until the onion becomes just translucent. Drain the ground beef and add to the pot.

Stir everything and bring to a brief boil, then reduce to a low simmer, cover and cook for about 40 minutes or until done. About 15 minutes before the end of this cooking cycle, prepare the Rotini according to package directions. Remove the bat leaf from the sauce and drain the pasta. Combine and voila! You have produced one of the best tasting meals ever! Serves 4 to 6.

No comments:

Post a Comment