Goulash Recipe

Directions

Use the largest sauté pan you have or a non-stick pot. The bigger the better; who wants a mess?

Heat olive oil in pan, when hot add onions, sauté for 2-3 minutes then add add peppers and sauté about 3-5 minutes more or until soft. Add garlic and cook about 2 minutes. Add garlic powder, paprika, salt & pepper to taste , then add some wine and sauté a minute or two more.

Meanwhile bring salted water to boil for pasta.

Remove vegetable mix from pan and set aside. If you do not have a nice oily slick in the bottom of your pan, add some more olive oil, vegetable oil or PAM so the meat does not stick (more of a consideration for the turkey or chicken, as beef will be fine. Add your meat and sauté until cooked thoroughly, about 6-8 minutes. You can drain off some or all of the fat if you used a fatty meat. Combine the cooked meat and vegetable mixture back in pan and add a quart of Casa Visco Marinara. Add fresh basil and parmesan cheese.

Cook pasta aldente and drain. Add another quart of Casa Visco Marinara sauce to pan and heat pasta & sauce. Put pasta in a large serving bowl, add meat and vegetable mixture, stir well, check seasonings: Does it need more cheese? More salt or pepper? You can add some red crushed pepper if you like it a little spicy. Serve with another sprinkle of cheese, basil and love!
Enjoy!

This is a really big recipe. Half of it would feed a hungry family of four with some leftover. I like to make a big batch because this is a dish that really improves after a day or two, if it lasts that long. Excellent for taking into work the next day or an easy afternoon snack for the kids. Go on, make the whole batch, trust me, you will be glad you did!

Recipes

Ingredients

Directions