This riff on the American favourite, fashioned after the Hungarian classic, embodies all the flavours you'd come to expect without the heavy price tag or extended cook time!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Beef Broth Concentrate
Sweet Bell Pepper
Smoked Paprika-Garlic Blend
Crushed Tomatoes with Garlic and Onion
Before starting, wash and dry all produce.
Add 10 cups water and 2 tsp salt to a large pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. Add cavatappi to the boiling water. Cook uncovered, stirring occasionally, until tender, 8-9 min.
While the water comes to a boil, core, then cut pepper into 1/2-inch pieces. Peel, then halve carrot lengthwise, then cut into 1/4-inch half-moons.
While the pasta cooks, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then peppers and carrots. Cook, stirring occasionally, until veggies soften slightly, 3-4 min. Crumble beef into pan. Season with salt and pepper, then sprinkle with Smoked Paprika-Garlic Blend. Stir to combine.
Stir in crushed tomatoes, broth concentrate, Worcestershire sauce and 1 cup water (dbl for 4 ppl). Season with salt and pepper. Bring to a boil over high heat, then reduce heat to medium-high. Cook, stirring occasionally, until veggies are tender and beef is heated through, 6-8 min.**
Drain and return the pasta to the same pot, off heat. Add 2 tbsp butter (dbl for 4 ppl), then stir until melted. Season with salt and pepper.
Add 2 tbsp butter (dbl for 4 ppl) to the goulash, then stir until melted and combined. Divide pasta between bowls. Ladle goulash over top, then dollop with sour cream.