Goulash - Pilot Peak Christmas
Yield: 8 to 10 Servings
Category : Winter Holiday Open House
4 Medium onions -- Sliced
2 Red Bell Peppers -- Seeded & Quartered
2 Green Bell Peppers -- Seeded & Quartered
4 Cloves Garlic -- Whole-Peeled
1 (15 Oz) Can Tomato Sauce
2 pounds Tomatoes -- Finely Chopped
1 T Cumin -- Ground
1 T Coriander -- Ground
1 t Salt
½ t Crushed Red Pepper Flakes -- Or To Taste
1 t Dried Oregano
1 T Dried Mustard
1 T Chili Powder
2 T Sweet Paprika
6 cups Chicken or Beef Broth
2 ounces Tequila
1 can Beer -- Cheaper The Better
1 pound Pulled Pork -- Or Other Meat of Choice
1 pound Macaroni -- Smallest Elbow
Garnish Salsa Verde – Favorite Brand
Bring oven temperature to 400 degrees and line a baking sheet with foil. Place the sliced onion, peppers and garlic on the lined sheet and bake until they begin to brown on the edges - 5 to 10 minutes. Remove from oven and after they have cooled slightly, chop into small pieces.
Add the chopped grilled vegetables, tomato paste, fresh tomatoes, spices, chicken broth, tequila and beer to a large Dutch oven. Bring to a boil and then simmer slowly for 1 1/2 hours after coming to the boil. Note: if using raw meat other than pulled pork, braze in a hot skillet and then add to mixture at this point.
While the goulash is cooking, prepare the elbow macaroni according to the package directions with the pasta being tender but still having a slight bite to it (al dente). Rinse in cold water to stop the cooking and reserve. When the goulash has finished cooking, add the meat and macaroni, continuing to simmer until both are heated through - 10 to 15 minutes.
To serve - ladle goulash into a bowl and float a healthy spoonful of Salsa Verde on top. At this point, grated cheese and sour cream can be added if desired.
