Goulash

 Of course I changed this up... Wanted to try the homemade Italian sausage at Lucky's Market. So substituted Italian sausage for the ground beef. I used fusilli pasta instead of elbow. Once I filled bowls with the goulash; I topped with the Cheddar cheese. Then I heated the bowls in the microwave to melt the cheese. Original recipe had the Cheddar cheese incorporated on the stove. Also used chicken broth instead of beef broth. Makes 6 servings

Ingredients:

• 1 tablespoon olive oil
• 1 pound Italian sausage ( I like spicy)
• 1 mediium onion, diced
• 3 cloves garlic, minced
• salt and pepper
• 1 teaspoon paprika, used hot, smoky
• 2 teaspoons Italian seasoning, Spice House brand has superb flavor
• 1 tablespoon tomato paste
• 15-ounce can diced tomatoes
• 1 teaspoon Worcestershire sauce
• 1 cup chicken stock
• 2 servings fusilli pasta (4 ounces) Made pasta per meal fresh; as froze meat portions
• 4 ounces sharp Cheddar cheese, shredded, top filled bowls to taste
• fresh parsley, chopped, as garnish

Directions:

Heat the olive oil in a large skillet over medium heat. Add the Italian sausage until browned.

Add the onion and cook till softened. Add the garlic and cook one minute.

Add salt and pepper to taste. Add the paprika and Italian seasoning and cook one minute.

Stir in the tomato paste and cook 2 minutes.

Add the diced tomato, Worcestershire and chicken stock. 

Bring mixture to a boil, then reduce heat and simmer 10 minutes. At this point I cooled and then refrigerated over nite to meld flavors. 

Cook pasta according to package directions. Drain.

Simmer meat sauce and add the pasta and simmer 5-10 minutes until hot.

Place pasta in bowls and top with Cheddar cheese and fresh parsley. 

 Microwave till Cheddar cheese has melted.