Hungarian Goulash

My cousin Sarah in Illinois sent me this recipe. I've made Goulash before, but I usually use stew meat, this recipe uses ground beef. It was really good. A hit with my husband as well. The recipe makes a lot and since there is only the two of us I halfed it. But, if you have children, definitely make all of it. The key to Hungarian food is the paprika. If you can find Hungarian paprika, even better. It has much more flavor. Below is the full recipe. Thanks, Sarah for the great recipe!

Ingredients:
1 lb of elbow macaroni
2 lbs ground beef
1 medium white onion
2 cloves garlic, minced
1 tsp ground cumin
1 Tbsp paprika
a pinch of nutmeg
a healthy sprinkle of marjoram
1 (24 ounce) can of crushed tomatoes
3 Tbsp of sourcream (optional, but highly recommended)
2 pats of butter or a drizzle of olive oil
handful of fresh Italian parsley, chopped
1 tsp of caraway seeds (optional, but suggested to toast the first or ground them up)

Put a large pot of water on to boil for the macaroni. When water boils, add salt and pasta.

Meanwhile, heat a deep skillet over medium-high heat. Add ground beef and brown. Grate an onion into the skillet with a hand grater. Add garlic, cumin, paprika, nutmeg and marjoram. Mix in tomatoes, heat through. Right before serving mix in the sour cream and heat through.

Drain macaroni and toss with butter or olive oil, parsley and caraway seeds. Serve the goulash over the noodles.

Serve with a nice salad. I made a vinaigrette with 1/4 cup apple cider vinegar, 1 tsp dijon mustard and 1 clove garlic, run through a press. Whisk together, then while whisking stream in a 1/2 cup olive olive oil.