This is the perfect thing for a chilly or snowy day. This fast recipe (for a goulash) will warm up your kitchen and is sure to be devoured by the whole family. If you’re not a lamb person, substitute any other meat.
1 lb ground lamb
3 Tablespoons Italian seasoning
1 teaspoon salt
1 Tablespoon black pepper
1 teaspoon paprika
2 leeks (chopped)
1 celery stalk (chopped)
1/2 red bell pepper (chopped)
1 large shallot (chopped)
1 small yellow squash (chopped)
2 cloves garlic (chopped)
2 c dried macaroni
1 can beef broth
1 can petite diced tomatoes
1 can crushed tomatoes
5 basil leaves (sliced – chiffoned, but that sounds too fancy)
1 bunch Italian parsley (chopped)
1 Tablespoon dried basil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Worcestershire
Add lamb, half the Italian seasoning, salt, pepper and paprika to a pot and brown meat until almost all pink is gone. Drain excess fat.
Add leeks, celery, bell pepper, shallot, squash
When vegetables start to become soft, add half the beef broth. Cover and let simmer for a few minutes.
While simmering, boil macaroni in another pot until half-way al dente.
Drain macaroni, uncover goulash, add all remaining ingredients and cook for 15 – 20 minutes on low heat.
Add salt to taste.