American Style Pulled Beef Goulash
with Cavatappi, Peppers and Sour Cream
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.
Ingredients
250 g
Shredded Beef
(Contains Soy)
1 unit
Beef Broth Concentrate
3 tbsp
Sour Cream
(Contains Milk)
170 g
Carrot
160 g
Sweet Bell Pepper
1 tbsp
Smoked Paprika-Garlic Blend
370 mL
Crushed Tomatoes with Garlic and Onion
1 tbsp
Worcestershire Sauce
170 g
Cavatappi
(Contains Gluten)
Not included in your delivery
4 tbsp
Unsalted Butter*
(Contains Milk)
2.5 tsp
Salt*
¼ tsp
Pepper*
½ tbsp
Oil*
Nutrition Values
Utensils
Instructions
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.
