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Michael's Beef Goulash (5/16/2008)

Michael's Beef Goulash

1 16 oz. Package Penne Pasta
salt for boiling water
3 tablespoons Olive Oil
1 large yellow onion, chopped
1 8 oz. Package fresh sliced mushrooms
3 cloves garlic, minced
2 teaspoons Italian Seasoning
½ teaspoon Red Pepper flakes or a couple of dashes hot sauce
1 teaspoon fresh chopped thyme
1 ½-2 lbs. Boneless beef Chuck Roast (cubed)
4 fresh Basil leaves, chopped
3-14 ½ ounce cans Hunts Fire Roasted diced tomatoes
2 teaspoons sugar
salt & ground pepper to taste
2 tablespoons fresh chopped parsley

Heat olive oil in large skillet over medium heat. Add chopped onion, mushrooms, Italian seasoning and red pepper flakes or hot sauce. Cook about 5 minutes, stirring occasionally, until the onions and mushrooms are tender. Add the garlic, fresh thyme, salt and pepper. Cook 1-2 minutes. Remove from heat and set aside.

In a large cast iron skillet on high heat, salt bottom of pan. When hot, add your cubed chuck roast in batches. Don't stir. Allow to brown. If it's burning and not browning, remove from heat for a few minutes and reduce heat to medium-high. Using a spatula, flip meat to brown the other side. Continue flipping until completely browned. Using a slotted spoon, remove meat from pan and add it to the onion, mushroom mixture. Add tomatoes, basil and sugar. Bring to a simmer on low heat, let cook, uncovered for 40-50 minutes. Stir occasionally. You may need to add more salt and pepper to taste, or sugar.

Cook penne pasta according to package directions. Rinse and drain. Spoon goulash over pasta and sprinkle with fresh parsley. Serve. Serves 8. Serve with a fresh salad and side of garlic bread.

This week's recommended wine from Van's Liquor Store in East Dubuque-Penfolds Koonunga Hills Shiraz/Cabernet is on sale for $9.99 a bottle through Monday, May 19, 2008.

Do you have a recipe you'd like to share? Email it to Mike at michael.kaye@kdth.com.

 

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