I was drawn to this Rachael Ray: 30 Minute Comfort Food meal because it looked so much like the one my mom made growing up. Though, this one had a few more spices and sour cream. While the hubs thought it was a little bland, I loved it as it brought back the memories of eating goulash as a kid.
- 1/2 lb elbow macaroni cooked until al dente
- 1 tbsp extra-virgin olive oul
- 2lb ground beef chuck, or ground beef, pork and veal mix
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tbsp ground cumin
- 1 tbsp sweet paprika
- Salt and pepper to taste
- 2 tbsp fresh marjoram, or 1 tsp dried (per normal, I used dried)
- 14 oz can crush tomatoes or chunky crushed tomatoes
- 1/2 cup sour cream, or reduced fat sour cream
- Chopped fresh parsley, for garnish
While the water is heating for the pasta, heat a deep skillet over medium high heat. Brown the ground meat in a little olive oil, break meat up with a spoon (I rarely use oil to brown meat, instead using the fat in the meat). Add onion, garlic and seasonings to the pot and cook another 5 minutes. Mix in tomatoes and heat through, then stir in sour cream.
Drain cooked macaroni and add to pot, combining meat and macaroni. Garnish with parsley.