Rachael Ray's Halloween Ground Meat Ghoul-ash

Ghoul-ishly Good Stew

GMA Recipes Dinner
Difficulty: Easy
Cook Time: min

Celeb chef Rachael Ray has provided hundreds of quick and delicious weeknight dinners over the years, but her new book, "Week In A Day," takes the concept of fast and family-friendly even further, allowing busy cooks to prepare a week's worth of meals in a single day. Try one of these multi-tasking recipes for her Halloween Ground Meat Ghoul-ash.


  • 2 red bell peppers
  • 2 tablespoons EVOO
  • 2 pounds ground lamb or beef
  • Salt and pepper
  • 2 tablespoons sweet paprika
  • 2 teaspoons hot paprika, ground red pepper, or chili powder blend
  • 2 tablespoons fresh rosemary, finely chopped
  • 1 tablespoon chopped fresh marjoram, or 1 teaspoon dried
  • 1 onion, finely chopped
  • 3 or 4 cloves garlic, finely chopped
  • 2 tablespoons tomato paste
  • 1 cup passata or tomato puree
  • 2 cups chicken or beef stock
  • 3 tablespoons Worcestershire sauce
  • 1 pound extra-wide egg noodles
  • 3 tablespoons butter, diced
  • ½ cup chopped fresh flat-leaf parsley
  • Crème fraîche, for garnish
  • Cooking Directions

    Char the peppers all over on the stovetop over a gas flame or under the broiler with the oven door ajar to vent steam. Place the peppers in a bowl and cover tightly. When cool enough to handle, rub off the skin with a paper towel, then halve, seed, and chop the peppers.

    Heat a large Dutch oven or deep skillet over medium-high heat.

    Add the EVOO (2 turns of the pan). Pat the meat dry and add to the pan, breaking it into crumbles as it browns. Season with salt and pepper. Add the sweet paprika, hot paprika, rosemary, and marjoram and stir well. Add the onion and garlic and cook, partially covered, until the onion is tender, 7 to 8 minutes. Stir in the tomato paste and cook for 1 minute, until fragrant. Add the passata, stock, Worcestershire, and roasted peppers and simmer a couple of minutes to thicken.

    [Make-ahead: Let cool and refrigerate.]

    [Night of: Return the goulash to room temp before reheating gently over medium heat, stirring frequently.]

    Bring a large pot of water to a boil. Salt the water and cook the noodles al dente. Ladle out about 1/3 cup of the starchy cooking water. Drain the noodles and return to the pot. Add the butter, parsley, and salt to taste, tossing with tongs for 1 or 2 minutes for the butter to melt. Add some of the starchy water if the noodles begin to stick together.

    Serve the goulash in shallow bowls on a nest of noodles. Top with a dollop of creme fraiche.

    This recipe was styled by chef Karen Pickus for Good Morning America.

    Copyright © 2013 by Rachael Ray from WEEK IN A DAY published by Atria Books, a division of Simon & Schuster, Inc.

    Recipe Summary

    Main Ingredients: ground beef, sweet paprika, rosemary, beef stock, egg noodles

    Course: Dinner

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