Total:
1 hr 10 min
Active:
20 min
Yield:
6 servings
Level:
Easy
Total:
1 hr 10 min
Active:
20 min
Yield:
6 servings
Level:
Easy

Ingredients

  • 2 sweet red peppers (look for rectangular shaped field peppers as opposed to small round bell peppers)
  • 2 tablespoons EVOO
  • 2 pounds ground lamb or beef
  • Salt and freshly ground black pepper
  • About 3 tablespoons Worcestershire sauce
  • 2 tablespoons sweet Hungarian paprika
  • 2 teaspoons hot paprika, or ground red pepper or chili powder
  • 2 tablespoons fresh rosemary leaves, finely chopped
  • 1 tablespoon fresh marjoram leaves, chopped, or 1 teaspoon dried
  • 3 to 4 cloves garlic, finely chopped
  • 1 onion, finely chopped
  • 2 tablespoons tomato paste
  • 2 cups chicken or beef stock
  • 1 cup tomato sauce, tomato puree or passata
  • 1 pound extra-wide egg noodles
  • 3 tablespoons butter, diced
  • 1/4 cup chopped flat-leaf parsley
  • Creme fraiche, for garnish

Directions

Watch how to make this recipe.

Char the peppers evenly under a hot broiler, or over an open flame on the stovetop. Place in a bowl and cover with plastic; cool to handle. Peel the peppers and chop. 

Heat the EVOO, 2 turns of the pan, in a large Dutch oven or a deep skillet over medium-high heat. Pat the meat dry and add to the pan. Brown and crumble the meat, then season with the Worcestershire, sweet paprika, hot paprika, rosemary, marjoram and some salt and pepper. Add the garlic and onions, and cook until the onions are tender, another 7 to 8 minutes. Next, add the tomato paste and stir 1 minute. Add the roasted peppers, stock and tomato sauce. Simmer to thicken. Cool and store for a make-ahead meal. Reheat over medium heat stirring frequently.

To serve, heat water to a boil. Salt the water, and cook the egg noodles to al dente. Reserve 1/3 cup of the starchy water and drain. Then return the pasta to the hot pot. Add the butter, parsley and some salt. Toss to combine and melt the butter. Add some starchy water if the noodles begin to stick together. 

Serve the goulash in shallow bowls, nested in the parsley egg noodles, and top with a dollop of creme fraiche.

IDEAS YOU'LL LOVE

Sherryl Betesh's S'fiha (Stuffed Baby Eggplants with Ground Meat)

Recipe courtesy of Sherryl Betesh

Ground Flag Salsa

Recipe courtesy of Cooking Channel

Creamy Stone Ground Grits

Recipe courtesy of Emeril Lagasse

Creamy Stone Ground Grits

Halloween Punch

Recipe courtesy of Rosanna Pansino

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Unwrapped

7am | 6c

Unwrapped

7:30am | 6:30c

Unwrapped

8am | 7c

Unwrapped

8:30am | 7:30c

Unwrapped 2.0

9:30am | 8:30c

Donut Showdown

10:30am | 9:30c

Donut Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Sugar Showdown

12pm | 11c

Sugar Showdown

12:30pm | 11:30c

Cupcake Wars

1pm | 12c

Cake Hunters

5:30pm | 4:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

The Best Thing I Ever Ate

8pm | 7c

Food: Fact or Fiction?

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here