Author Topic: American Goulash  (Read 6074 times)

Offline DeShawn

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American Goulash
« on: April 04, 2011, 11:26:36 am »
This cheesy, slightly spicy goulash is much better when cooked outdoors.

Ingredients:
  • 2 Tbsp. extra virgin olive oil
  • 1 lb. lean ground beef
  • 1 large yellow onion, diced.
  • 1 large green bell pepper, diced
  • 2 cloves garlic, minced
  • 1 1/2 cups frozen corn
  • 1 cup fresh mushrooms, sliced
  • 1/2 cup olives, sliced
  • 2 cans tomato soup
  • 2 1/2 soup cans water
  • 2 1/2 tsp. paprika
  • 1/2 tsp cayenne pepper (or more, if you like the kick)
  • 2 tsp. salt
  • 12 oz. pasta shells
  • 3 cups grated cheddar cheese

Directions:
Heat the olive oil in a 12 inch dutch oven using 20-22 briquettes bottom heat.  Add ground beef and brown.  Drain excess fat if desired.  Add onion, bell pepper, mushrooms, and garlic.  Sauté until vegetables are crisp-tender.  Add corn, olives, tomato soup, water, paprika, cayenne, and salt.  Stir until well-mixed.  Bring to a boil, then stir in uncooked pasta shells.

Place the lid on the oven and bake using 10-12 briquettes bottom heat and 14-16 briquettes top heat for 30-40 minutes or until pasta is cooked al dente.  Sprinkle the cheese over the top, replace lid, and cook until cheese is melted.

Serves 6-8.