Beef and Pepper Goulash Macaroni

Instructions

1. 1

   Use 90% lean ground beef and dry elbow macaroni with a package cooking time of 7–8 minutes. Remove the pepper's stem and seeds, then cut the flesh into small dice. Measure the remaining ingredients.

2. 2

   Heat the olive oil in a deep 30 cm skillet over medium-high heat for 1 minute, uncovered. Add the beef and pepper. Cook for 5 minutes, breaking the beef into small crumbles and stirring frequently.

3. 3

   Stir in the tomato paste, paprika, garlic powder, oregano, salt and black pepper. Cook for 30 seconds. Add the crushed tomato and all 450 ml water, scraping the bottom. Increase to high heat and bring to a steady boil, about 2½ minutes.

4. 4

   Stir in the dry macaroni. Reduce to medium heat, cover with the lid slightly ajar and maintain a lively simmer for 7 minutes, stirring thoroughly every 2 minutes so the pasta cooks evenly without sticking.

5. 5

   Remove the lid and cook over medium-high heat for 1 minute more, stirring, until the macaroni is tender and the sauce clings to it without pooled liquid. Check several larger beef crumbles with a food thermometer: they must reach at least 160°F/71°C. Divide into four portions.