I've been on a paprika kick lately.
We made a Goulash for the Slick Rock run that kicked ass.
1# lean ground beef
4 servings of pasta
large onion
1 large can San Marzano tomatoes
garlic
salt and pepper
beef broth
water
olive oil
smoked Hungarian paprika
Red wine, I used Barbera.
Brown the hamburger in olive oil, add minced garlic, s&p, onion. Cook on low until the onion is translucent. Add the pasta, tomatoes and enough broth to cover, keep adding broth or water and simmering until the pasta is not quite done to your liking. Let stand for a few minutes, adjust seasonings and add enough wine to make a sauce, return to a simmer. I like adding wine at the end of the dish but you need to cook it long enough to get the alcohol out.
Serve with a salad, good bread, and the rest of the Barbera
Tonight I did burgers with paprika and cayenne pepper.
I'm just digging the smokey flavor.
We made a Goulash for the Slick Rock run that kicked ass.
1# lean ground beef
4 servings of pasta
large onion
1 large can San Marzano tomatoes
garlic
salt and pepper
beef broth
water
olive oil
smoked Hungarian paprika
Red wine, I used Barbera.
Brown the hamburger in olive oil, add minced garlic, s&p, onion. Cook on low until the onion is translucent. Add the pasta, tomatoes and enough broth to cover, keep adding broth or water and simmering until the pasta is not quite done to your liking. Let stand for a few minutes, adjust seasonings and add enough wine to make a sauce, return to a simmer. I like adding wine at the end of the dish but you need to cook it long enough to get the alcohol out.
Serve with a salad, good bread, and the rest of the Barbera
Tonight I did burgers with paprika and cayenne pepper.
I'm just digging the smokey flavor.
