Creamy Paprika Beef Goulash Recipe
large elbow noodles
lean ground beef
baby bella mushroom
can diced tomatoes
cornstarch + 1/4 cup water
fresh Italian parsley
Salt to taste
Cook the pasta according to the directions on the box, drain and set aside.
Place a large skillet on the stove over medium-high heat.
When the pan is hot, add 2 tablespoons of olive oil and the ground beef.
Saute the beef until it is cooked through, about 5 to 6 minutes.
Add the mushrooms and onions, and cook for 4 to 5 minutes or until the mushrooms are mostly cooked.
Add the garlic and seasonings, and cook for 2 to 3 minutes or until fragrant.
Add the diced tomatoes, tomato sauce, and broth, and bring to a simmer.
Turn the heat down to medium, and cook for 10 minutes to blend the flavors.
While the sauce is cooking, mix 2 teaspoons of cornstarch with 1/4 cup of water.
When the sauce has cooked for 10 minutes, slowly stream in the cornstarch mixture, stirring constantly.
Turn the heat down to medium-low and low and let this cook for 2 minutes.
Add the sour cream and parsley, and stir to combine.
Add the pasta and toss to coat.
Taste and adjust the salt to your liking.
Serve with additional sour cream and parsley sprinkled on top.
We like to serve this with a fresh baguette and a salad.
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