Eat

I have no idea what Goulash really is, however this is my world famous Goulash dish. Wikipedia says it is Hungarian, however the pictures look nothing like my dish or anything I would ever eat. Even though the dish's origins are in dispute, what Hungary did give us for sure is the Rubik's Cube, from Hungarian sculpter Erno Rubik.

I have no way of proving that this is delicious, but generally any pasta dish toped with a load of baked mozzarella cheese is bound to be at the very least, satisfying.

1 lb box of Cellentani Pasta
1 tsp. Salt
1/2 LB Ground Beef
Diced Onions & Peppers (cut up 1/2 or more of each vegetable)
1 Tbs. Minced Garlic
Large Can Tomato Soup
1/2 Container Sour Cream
1 1/2 Tbs. Italian Herbs
Mozzarella Cheese

Preheat the oven to 375 degrees.

Bring the water to a boil, add salt and pasta, cook until it is al dente.

Cook the onions and peppers in a small amount of olive oil until soft in a large skillet. Add beef and cook until brown. Add garlic and stir for about 30 seconds.

Add Tomato Soup, sour cream and herbs. Simmer together for about 10 minutes, stirring occasionally. This way all of the flavors can blend. Add cooked pasta, stir until coated. Transfer to a casserole dish, top with mozzarella and bake until cheese is golden brown.

Invite people over for this dish because it gets RAVE reviews. Do not use too much olive oil with the vegetables because the meat creates its own oil. I usually use 90/10, but that is just me. If you use 80/20 you may have to drain the pan a bit. If you like spicy food you can put red pepper flakes in the sauce at the same time you add the herbs.

I actually stopped using a casserole dish. I dump the pasta into the skillet and then transfer the skillet to the oven. This saves on dish duty.