Traditional goulash (a yummy, hearty stew originating in Hungary) gets a Halloween upgrade: We’re calling ours…wait for it…Ghoul-ash!
This quick, weeknight-friendly dish features ground beef, tomatoes three ways, elbow macaroni and just a hint of spice by way of sweet paprika. While this is a comforting dish to enjoy year-round, we’ve added ghost-shaped cheddar cheese slices to the top—a delicious and gooey accompaniment to the stew and a perfectly festive way to enjoy the Halloween season.
RECIPE:
Ghoul-ash
INGREDIENTS
1 tbsp olive oil
1/2 lb cooked elbow macaroni
1/4 sweet onion, finely diced
1/2 green bell pepper, cored and finely diced
2 cloves garlic, finely minced
1 1/2 tbsp brown sugar
2 tbsp sweet paprika
1/2 tsp caraway seed
3 oz tomato paste
1 lb lean ground beef
Salt and pepper, to taste
2 cups beef broth
12 oz marinara sauce
5 oz canned tomatoes and green chiles
Cheddar cheese, sliced
Italian parsley, chopped
INSTRUCTIONS
-
Cook the pasta according to the box instructions, but reduce the time by 2 minutes (just under al dente). The pasta will finish cooking in the stew.
- In a large skillet, heat the olive oil over medium-high heat. Add the onion and bell pepper and sauté until softened (5-7 minutes). Add the garlic and cook a minute more. Add brown sugar, sweet paprika, caraway seed and tomato paste. Sauté for another 3-5 minutes until the tomato paste gets darker in color and the spices become fragrant.
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Add the beef, season with salt and pepper, and sauté until browned and no longer pink in color. Add the beef broth to deglaze the pan, then stir in the marinara, and canned tomatoes and chiles. Bring to a boil and reduce to a simmer for another 5 minutes, stirring frequently. Fold in the pasta.
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Use a ghost-shaped cookie cutter to make festive shapes out of the slices of cheddar cheese. Serve in bowls with ghost-shaped cheddar cheese on top and chopped parsley.
