Goulash

You can find variations of this recipe in areas of Israel, Lebanon, Italy, and other places where Sefardi Jews have traveled. It has that Mediterranean flavor with the flare of middle eastern that will delight your palate.
This particular recipe has been passed down through the maternal generations of my family, and I carry it on! I hope you enjoy it!
Goulash

Ingredients

2 pounds of ground beef
1 onion, diced
8 cloves garlic, crushed and diced
1 large carrot, grated
2 stalks celery, diced
1 zucchini, grated

1 large can crushed tomato
1 large can diced, stewed tomato
6 leaves of basil, chopped
1 teaspoon fresh/dried minced rosemary
1/2 teaspoon ground coriander seed
1 to 1 1/2 teaspoons ground paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon white sugar

Directions

Cook ground beef, onion, garlic, carrot, celery, and zucchini in a deep skillet on medium-high heat, stirring frequently until meat is cooked (browned) and vegetables are tender.
Drain out all grease from the meat.

Pour in the other ingredients and stir well. Turn heat down to a low medium and simmer for 30 minutes.

Put a pot of water on to boil. When water is boiling, cook 1-2 packages of shell or penne pasta according to instructions on the package.

After straining the pasta, mix it into the meat mixture. Serve hot with a side of crusty bread and/or salad.

Notes

Use Gluten free or wheat pasta

Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hours, 30 minutes
Number of Servings: 5
Yield: 6-8 servings
Style: Middle Eastern, Israeli

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