Halloween Ground Meat Ghoul-ash Recipe

Name: Halloween Ground Meat Ghoul-ash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Char the peppers evenly under a hot broiler, or over an open flame on the stovetop.
2
Place in a bowl and cover with plastic; cool to handle.
3
Peel the peppers and chop.
4
Heat the EVOO, 2 turns of the pan, in a large Dutch oven or a deep skillet over medium-high heat.
5
Pat the meat dry and add to the pan.
6
Brown and crumble the meat, then season with the Worcestershire, sweet paprika, hot paprika, rosemary, marjoram and some salt and pepper.
7
Add the garlic and onions, and cook until the onions are tender, another 7 to 8 minutes.
8
Next, add the tomato paste and stir 1 minute.
9
Add the roasted peppers, stock and tomato sauce.
10
Simmer to thicken.
11
Cool and store for a make-ahead meal.
12
Reheat over medium heat stirring frequently.
13
To serve, heat water to a boil.
14
Salt the water, and cook the egg noodles to al dente.
15
Reserve 1/3 cup of the starchy water and drain.
16
Then return the pasta to the hot pot.
17
Add the butter, parsley and some salt.
18
Toss to combine and melt the butter.
19
Add some starchy water if the noodles begin to stick together.
20
Serve the goulash in shallow bowls, nested in the parsley egg noodles, and top with a dollop of creme fraiche.

1448

kcal

Calories

Fat

123

Carbs

119

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 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, and more.

Yes, Halloween Ground Meat Ghoul-ash falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Halloween Ground Meat Ghoul-ash

How did you like this recipe?

Frequently Asked Questions