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Yum-o! The Family Cookbook
by Rachael Ray
Serves 4

The Kids Can:
• seed and chop bell pepper
• snip chives
• chop pickles


• 1 pound macaroni
• 2 tablespoons EVOO (extra-virgin olive oil), twice around the pan
• 1½ pounds ground beef, pork, and veal, combined
• 1 tablespoon sweet paprika
• Freshly ground black pepper
• 1 bay leaf
• 1 cup shredded carrots, chopped into small bites
• 1 Onion, finely chopped
• 2 Celery ribs from the heart, finely chopped
• 1 red bell pepper, seeded and finely chopped
• 1 (15-ounce) can tomato sauce
• 2 cups beef stock
• 1/2 cup sour cream
• 3 tablespoons chopped fresh dill
• A handful of fresh flat-leaf parsley, finely chopped
• 3 tablespoons freshly snipped Chives
• 4 radishes, finely chopped, for garnish
• 1/2 cup chopped cornichons or baby gherkin pickles, for garnish


Bring a large pot of water to a boil for the macaroni. Salt the water, then cook the pasta al dente.

While the water comes to a boil and the pasta cooks, heat the EVOO in a large, deep skillet over medium to medium-high heat.

Add the meat and season with the paprika, salt, and pepper. Brown and crumble the meat for 5 minutes, then add the bay leaf, carrots, onions, celery, and bell pepper and cook for 10 minutes more. Add the tomato sauce and stock and heat through, about 2 minutes. Discard the bay leaf.

Adjust the seasonings and stir in the sour cream, dill, and parsley.

Drain the macaroni and toss with the meat sauce. Garnish the goulash with the chives, chopped radishes, and chopped pickles.

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