Beef Goulash with Hungarian Flavors, Pasta and Sweet Peas
Serving Size:4|Prep Time:10minutes|Cook Time:25minutes
Directions
  1. Heat a heavy non-stick or cast iron pot over medium-high heat. Break the ground beef into 16 equal pieces by cutting with a knife. Put the beef pieces in the pan and brown on one side without disturbing, about 4 minutes. With a spatula, turn the meat. Sprinkle with the salt and pepper and brown, about another 4 minutes.
  2. Add the onion and garlic, stirring while cooking for 2 minutes. Pour off any rendered fat and discard the fat. Return the meat and pan to the burner and lower the heat to medium.
  3. Add the paprika, thyme, oregano, dry mustard, chile flakes and tomato paste, and cook for 2 minutes, stirring. Add the stock, balsamic vinegar, bay leaf and Worcestershire sauce. Cover and bring the liquid to a simmer, lower heat to a low simmer and cook for about 15 minutes, stirring from time to time.
  4. Put the water into a pot with the salt over high heat, cover with a lid. Bring the water to a rolling boil and add the pasta, cook for 5–7 minutes or until the pasta is just under done. Drain, reserving about 1 ½ tablespoons of the cooking water with the pasta.
  5. Add the oil to the pasta in the reserved pan with the water. Add the peas and place the pan over medium high heat. Heat for 3–4 minutes stirring until the peas are cooked and the pasta is warm.
  6. Place the pasta in a pasta bowl and top with the goulash. Spoon the yogurt at the center of the mounded meat and sprinkle with the chives. Serve immediately.
Chef’s Narrative
We’ve lightened the recipe on this classic dish by using vegetable broth and flavor-enriching English-style dry mustard, extra garlic and an herb blend that produces a delicious, velvety sauce. Served with garbanzo-based pasta, this dish is gluten-free. Use fresh shelled peas in the summer and fall or chopped chard in the winter months.
Recipe Substitutions
Ingredients
  • 1poundlean ground beef
  • 1/4teaspooncoarse salt
  • 1/4teaspoonblack pepperfreshly ground
  • 1medium yellow oniondiced 1/4-inch
  • 4clovesgarlicminced
  • 2tablespoonssweet or Hungarian style paprika
  • 1/2teaspoonfresh thymesubstitute 1/4 teaspoon dried thyme
  • 1/2teaspoonfresh oregano or marjoram leavessubstitute 1/4 teaspoon dried oregano
  • 1/4teaspoondry mustard
  • 1/4teaspoondried chile flakes
  • 2tablespoonstomato paste
  • 2cupsvegetable stocklow or no sodium
  • 1tablespoonbalsamic vinegar
  • 1dry or fresh laurel bay leaf
  • 1tablespoonWorcestershire sauce
  • 8ounceschickpea pastatubes work well for this dish or use a wide noodle
  • 1/2gallonwaterwith 1/4 teaspoon coarse salt for cooking
  • 1tablespoonolive oil
  • 1 1/2cupspeas
  • 1/4cuplow-fat yogurt
  • 1tablespoonfresh chives or celery leavesdiced
AllergensDairy