Halloween ghoul-ash viande simple

This Halloween Ground Meat Ghoulash is a perfect comfort dish that combines smoky roasted peppers and hearty ground meat with warm spices. It brings a playful, festive twist to traditional goulash, making it ideal for autumn gatherings or cozy dinners. The layers of smoky, spicy, and savory flavors come together beautifully to create a dish that satisfies both in taste and spirit.

I first made this during October when I wanted something both comforting and festive. It quickly became a favorite dish to share with friends around Halloween time.

Ingredients

• Two sweet red peppers: Look for the rectangular shaped varieties for the best roasting and sweetness
• Two tablespoons of extra virgin olive oil: A good quality olive oil adds subtle fruity notes and helps brown the meat beautifully
• Two pounds of ground lamb or beef: The choice depends on your taste but lamb gives a wonderful depth choose fresh, finely ground meat
• Salt and freshly ground black pepper: Essential for seasoning to balance the spices and enrich the flavor
• About three tablespoons of Worcestershire sauce: Adds umami and a slight tang check for authentic or French brands if available
• Two tablespoons sweet Hungarian paprika: This brings the mild smoky sweetness that is central to the dish
• Two teaspoons hot paprika or alternatively ground red pepper or chili powder: For heat and balance adjust to your spice tolerance
• Two tablespoons fresh rosemary leaves finely chopped: Rosemarry fresh or dried this herb adds fragrant earthiness
• One tablespoon fresh marjoram chopped or one teaspoon dried: Adds a delicate herbal brightness complementing the rosemary
• Three to four cloves garlic finely chopped: Essential aromatics that lend classic warmth and depth
• One onion finely chopped: Adds sweetness and body after slow cooking
• Two tablespoons tomato paste: Concentrated tomato flavor that rounds out the sauce
• Two cups chicken or beef stock: For a rich cooking liquid that deepens the overall taste
• One cup tomato sauce tomato puree or passata: Brings acidity and a smooth texture to the sauce
• One pound extrawide egg noodles: French egg pasta works well for the base to soak up the sauce
• Three tablespoons butter diced: For tossing with noodles adding richness and gloss
• Quarter cup chopped flat leaf parsley: Fresh parsley adds a bright finish and color contrast
• Creme fraiche for garnish: A creamy dollop at the end enhances the dish’s richness and balances the spices

Instructions

Searing the Peppers:

Char the sweet red peppers evenly under a hot broiler or over an open flame on the stovetop. Place the hot peppers in a bowl and cover tightly with plastic wrap. Let them cool until they can be handled. Then peel the skins and chop the flesh finely. This process adds a fantastic smoky flavor and soft texture.

Browning the Meat and Building Flavor:

In a large Dutch oven or deep skillet, heat the extra virgin olive oil over medium high heat until shimmering. Pat the ground lamb or beef dry with paper towels to ensure good browning and add it to the pan. Break the meat apart and cook until it is browned and crumbled, around 8 to 10 minutes.

Adding Seasonings:

Once the meat is browned, stir in Worcestershire sauce, sweet paprika, hot paprika, fresh rosemary, marjoram, salt, and freshly ground pepper. Mix well so the spices coat the meat evenly. Add the chopped garlic and onions and cook on medium heat until the onions soften, about 7 to 8 minutes. This slow cooking strengthens the flavor base.

Incorporating Tomato Elements:

Stir in the tomato paste and cook for one minute, letting the paste caramelize lightly. Then add the roasted chopped peppers, stock, and tomato sauce. Bring the mixture to a simmer, cover partially, and let it cook until thickened and fragrant, about 30 to 40 minutes.

Preparing the Noodles:

While the ghoulash simmers, bring a large pot of salted water to a boil. Add the extrawide egg noodles and cook until al dente according to package instructions. Reserve one third cup of the pasta cooking water, then drain the noodles.

Finishing the Noodles:

Return the noodles to the pot while still warm. Toss with the diced butter, chopped parsley, and a pinch of salt. Use some reserved pasta water if needed to prevent sticking and to help the butter coat the noodles evenly.

Serving the Ghoulash:

Serve the meat and pepper sauce in shallow bowls over the parsley buttered egg noodles. Top each serving with a generous dollop of creme fraiche to add creaminess and balance the spices.

The moment my family smells the roasted peppers mixed with the paprika and herbs simmering on the stove is when everyone knows a comforting meal is on the way. It’s become a heartwarming tradition every Halloween season.

Storage Tips

This ghoulash stores very well in the fridge for up to four days. Keep the noodles separate if possible to retain their texture. Reheat gently on the stovetop with a splash of water or stock to keep the sauce silky.

Ingredient Substitutions

If pork or veal is preferred they can replace lamb or beef though the flavor will be lighter. Use smoked sweet paprika if you want an extra smoky touch. Fresh herbs can be swapped with dried just reduce the amounts by half for potency.

Serving Suggestions

Pair this dish with a crisp green salad dressed simply with lemon and olive oil. A rustic country bread will soak up any extra sauce perfectly. A light French red wine such as a Pinot Noir or Beaujolais will complement the meat’s richness without overpowering the spices.

Serve warm with a dollop of creme fraiche. It makes a cozy Halloween dinner.

Common Recipe Questions

→ Quels types de viande peut-on utiliser ?

Vous pouvez choisir entre de l'agneau ou du bœuf haché selon votre goût et préférence.

→ Comment préparer les poivrons pour cette préparation ?

Il est recommandé de griller les poivrons entiers sous le gril ou sur une flamme directe, puis de les peler avant de les hacher.

→ Peut-on ajuster les épices au goût ?

Oui, les quantités de paprika doux et piquant peuvent être modulées selon votre tolérance aux saveurs relevées.

→ Comment conserver ce plat après cuisson ?

Après refroidissement, placez le ghoul-ash dans un récipient hermétique au réfrigérateur. Réchauffez doucement avant de servir.

→ Quel accompagnement est conseillé ?

Les larges nouilles aux herbes apportent une texture parfaite et équilibrent les saveurs relevées du plat.