Shelly's Recipe

ITALIAN GOULASH

Category: Beef

2 tbsp olive oil
1 tbsp garlic, minced
1 1/2 lbs steak (any kind) cut in 0.5 x 2 inch pieces
2 medium or large red peppers, cored, seeded and diced
1 (28 oz) and 1 (14 oz) can plum tomatoes + their juice
Quarter cup chopped fresh parsley or 2 tsp dried
Half tsp salt
Quarter tsp black pepper
Dash cayenne or red pepper flakes
1/2 cup dry red wine
1 lb penne, cooked and drained, reserving 1 cup pasta water
Grated Parmesan for serving

Heat the oil in a large skillet or pan over a medium-low heat. Add garlic and cook 1-2 minutes (do not brown). Add steak pieces, raise heat to medium, and cook until almost done (barely pink inside). Remove steak to a bowl.

Add red peppers to remaining oil in skillet. Cook 2-4 minutes until beginning to soften. Drain tomatoes and add juice to peppers. Either crush tomatoes well in your hands or chop fine on a cutting board and add to the skillet along with the parsley, salt, black pepper, and cayenne or red pepper flakes. Cook 2 minutes. Return meat and any juices in the bowl to the pan. Cook 20 minutes, skimming off any oil or foam that rises to the top and stirring occasionally, until tomatoes are beginning to break up and get saucy. Add red wine and reduce sauce, stirring, about 4 minutes. Sauce should be medium thick. If it gets too thick, add 0.5-1 cup pasta water. Adjust salt and pepper seasoning.

Toss steak and tomato mixture with pasta and serve immediately with Parmesan on the side inch