Meyer Family Goulash Recipe
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Category: |
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Ingredients: |
Ingredients: 6 pita rounds
Olive oil cooking spray
Goulash:
4 tbsp extra virgin olive oil
2 ½ lbs. ground lamb or hamburger or ground sausage or a mix of all
½ tsp. salt
½ tsp. black pepper
2 tsp. dried oregano or 3 sprigs fresh oregano, finely chopped
1 tsp. ground cinnamon
1 red onion, chopped
1 white or yellow onion, chopped
6 cloves garlic, chopped
1 medium eggplant, peeled and chopped into 1/8-inch dice
2 boxes frozen spinach (10 oz), defrosted and wrung dry in a towel
1-2 cans tomato sauce (15 oz); depends on how saucy you like it
Gremolata:
1 cup pitted kalamata black olives, chopped
1-2 lemons, zested
1 cup fresh flat leaf parsley, chopped
Remaining Ingredients:
1 lb. cooked orzo pasta (cook according to directions on package)
2 cups crumbled feta cheese
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Directions: |
Directions:Pre-heat the oven to 400°F.
Cut the pita rounds into six wedges each. Scatter the wedges onto a baking sheet and spray with olive oil cooking spray. Sprinkle with salt and bake for 10 minutes, until golden. Remove the wedges from the oven and cool.
Goulash:
Heat on medium-high, in a large high-sided skillet: olive oil and half the chopped onions and half garlic until the pan is hot. Add the lamb or beef or mixture thereof, and brown the meat, about 5 minutes. Season the meat with salt, pepper, oregano and cinnamon. Add the rest of the onion, garlic and all of the eggplant then cook on medium to low; covered for 6-7 minutes, next stir in the spinach and tomato sauce. Simmer for a few minutes and adjust the seasonings.
Gremolata:
Chop the olives with lemon zest and parsley to make a Greek gremolata.
Combine orzo slowly with the meat goulash until you get the ratio you like of goulash to orzo.
Top each serving with feta cheese, pita chips and the olive gremolata (gremolata really elevates the dish to super yummy!)
To save leftovers I mix gremolata and goulash in single storage dish and freeze or refrigerate.
Tastes even better as leftovers!! |
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Personal
Notes: |
Personal
Notes: We use venison sausage in this recipe if Chris, Alex or David gets a deer that hunting season!
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