Thursday, April 29, 2010

"Hungarian Goulash" for the Dutch Oven

Hungarian Goulash

2 Tbs. olive oil
1 lb. lean ground beef
1 large yellow onion, diced
1 large green bell pepper
2 cloves garlic, minced
1 1/2 cups frozen whole kernel corn
1 cup fresh mushrooms, sliced
1/2 cup olives, sliced
2 cans tomato soup
2 1/2 soup cans of water
2 1/2 tsp. paprika
1/2 tsp. cayenne pepper
2 tsp. salt
12 oz. bag of pasta shells
3 cups grated cheddar cheese

Brown ground beef using 2 Tbs. olive oil in a 12" Dutch oven using 20-22 briquettes bottom heat. When beef has been browned add onion, bell pepper, mushrooms, and garlic. Saute until vegetables are tender. Add corn, olives, tomato soup, hot water, paprika, cayenne pepper and salt. Stir to mix well. Bring contents to a boil, then stir in pasta shells.

Place lid on Dutch oven and bake using 10-12 briquettes on the bottom and 14-16 briquettes on the lid for 30-40 minutes. Sprinkle cheese over the top and bake for an additional 10 minutes until cheese is melted.

Serves: 6-8

Yum Yum

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