HOW TO PREPARE HALLOWEEN MINCE MEAT GHOUL-ASH?
NZ PREMIUM GRASS FED SUPER LEAN BEEF MINCE (~85% VL, 500G)
Preparation Time: 20 mins / Cook Time: 50 mins / Serving: 6
2 x NZ PREMIUM GRASS FED SUPER LEAN BEEF MINCE (~85% VL, 500G)
2 sweet red peppers (look for rectangular shaped field peppers as opposed to small round bell peppers)
Salt and freshly ground black pepper
About 3 tablespoons Worcestershire sauce
2 tablespoons sweet Hungarian paprika
2 teaspoons hot paprika, or ground red pepper or chili powder
2 tablespoons fresh rosemary leaves, finely chopped
1 tablespoon fresh marjoram leaves, chopped, or 1 teaspoon dried
3 to 4 cloves garlic, finely chopped
1 onion, finely chopped
2 tablespoons tomato paste
2 cups chicken or beef stock
1 cup tomato sauce, tomato puree or passata
1 pound extra-wide egg noodles
3 tablespoons butter, diced
1/4 cup chopped flat-leaf parsley
Creme fraiche, for garnish
1. Char the peppers evenly under a hot grill, or over an open flame on the stovetop. Place in a bowl & cover; cool to handle. Peel the peppers & chop.
2. Heat the the pan or a large Dutch oven dish over medium-high heat. Pat the meat dry & add to the pan. Brown & crumble the meat, then season with the Worcestershire, sweet paprika, hot paprika, rosemary, marjoram & some salt & pepper. Add the garlic & onions, & cook until the onions are tender, another 7 to 8 minutes. Next, add the tomato paste & stir 1 minute. Add the roasted peppers, stock & tomato sauce. Simmer to thicken. Cool & store for a make-ahead meal. Reheat over medium heat stirring frequently.
3. To serve, heat water to a boil. Salt the water, & cook the egg noodles to al dente. Reserve 1/3 cup of the starchy water & drain. Then return the pasta to the hot pot. Add the butter, parsley & some salt. Toss to combine & melt the butter. Add some starchy water if the noodles begin to stick together.
4. Serve the goulash in shallow bowls, nested in the parsley egg noodles, and top with a dollop of creme fraiche.