Italian-style Goulash

Italian-Style Goulash

I was all set to make a simple “American” type goulash with ground beef, tomatoes, pasta and cheddar cheese until I opened up my crisper drawer and spied zucchini! And only a mere minute after my Dad asked me if I was making Italian goulash?! How’s that for fate? In the wink of an eye this dish came together.

Thinly sliced zucchini coins are gently sauteed with onion, garlic and Italian seasonings then tossed with cooked ground beef and diced tomatoes only to simmer slowly before being tossed again with pasta and Parmesan cheese. It’s a dish that can be easily modified to your own liking by using eggplant instead of zucchini, a different type of cheese/pasta, and turkey or sausage in place of beef.

I can’t begin to tell you how delicious and satisfying this is! The kind of meal that easily warms you from the inside out. At it’s heart is the most basic of ingredients with a preparation to match. You have every reason to make it!

Italian Goulash

Italian-style Goulash

Rating: 51

Prep Time: 15 minutes

Cook Time: 30 minutes

Yield: 4 - 5 servings

Italian-style Goulash

A hearty and delicious Italian goulash that comes together quickly with ground beef, zucchini coins, Parmesan cheese and tomatoes.

INGREDIENTS:

1 pound ground beef or turkey
1 yellow onion, diced
1/2 green bell pepper, diced or sliced in short, thin strips
olive oil, for sauteing
4 cloves garlic, minced
1 large zucchini, thinly sliced into coins
sea or kosher salt and fresh black pepper
1 teaspoon Italian seasoning
1/2 teaspoon basil
14 ounce can diced tomatoes
8 ounces gemelli or elbow pasta
2/3 cup Romano or Parmesan cheese, grated, plus more for serving

INSTRUCTIONS:

  1. In a large skillet brown ground beef over medium heat. Remove cooked beef, set aside, drain grease.
  2. Saute onion and bell pepper in two tablespoons olive oil over medium low heat until tender. Add garlic and saute until fragrant. Add zucchini, season with salt and pepper, add herbs, saute until zucchini start to soften around the edges. Add hamburger back in and tomatoes. Simmer for 15-20 minutes.
  3. Meanwhile cook pasta to al dente according to package directions in plenty of salted water.
  4. In a large mixing bowl toss pasta, ground beef and cheese together. Serve immediately with crusty Italian bread and extra cheese for sprinkling over top.

Notes:

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved.

http://www.cinnamonspiceandeverythingnice.com/italian-style-goulash/

Comments

  1. the13thbaktun says

    I made this for my boyfriend and I and we sort of…inhaled this, hehe. I did make a few changes based on my own personal preferences. I sliced up an entire large green bell pepper instead of using half. I also used a blend of Pecorino Romano and Parmesan cheese instead of picking one – it made a HUGE difference in the flavor profile. I also did not dice the onion – thin slices worked out just fine. The three things that made this dish for me were the Italian seasoning, the basil and the cheese blend. Unusual flavor combinations like that really perked up this dish. For presentation purposes, I'd only recommend using the gemelli, or another type of spiral pasta like rotini or fusilli. I may try using whole wheat gemelli in the future, since I can get a version of it at one of my local grocery stores.

  2. Federica says

    This dish is absolutely amazing my dear, rich and tasty. It's almost dinner time and I'm mouthwatering ^__^ Bye, have a good Sunday

  3. Peggy says

    I haven't made goulash in ages and this definitely sounds like an amazing dinner! May have to bust this one out some time this week!

  4. Angie's Recipes says

    Reeni, have I mentioned that you are a queen of comfort food? Yes, you truly are. I love it!

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