Dutch Oven Ground Beef Goulash

This is a smoky, rich, Dutch oven goulash. The cavatappi pasta captures large amounts of this great paprika sauce. While the red pepper and lemon, added towards the end of cooking, add a little freshness which helps balance the sauce. Serve with a dollop of sour cream and some chives.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 30 mins
• Calories: 417 Calories

Ingredients

• 1 teaspoon lemon juice
• 1 pound lean ground beef
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 teaspoons ground black pepper
• 2 bay leaves
• 1 tablespoon Worcestershire sauce
• 1 ½ cups beef broth
• 1 teaspoon kosher salt
• 2 teaspoons chopped fresh thyme
• 3 tablespoons red wine
• 1 teaspoon chopped fresh rosemary
• 3 tablespoons sweet paprika
• 1 medium red bell pepper, chopped
• 1 (28 ounce) can fire-roasted diced tomatoes
• 2 teaspoons caraway seeds
• 10 ounces cavatappi pasta

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 4

Stir bell pepper and lemon juice into the beef mixture and cook for 10 minutes more. Stir in cooked pasta to coat.