As my husband counts down the days to his fantasy football draft, hunting season, and the start of the NFL Football season, I am reminded that summer is in it’s end days. Fall is closing in with it’s crisp cool mornings and the changing of leaves. I am a fan of Fall so the change in season is welcome with me.
This recipe is a taste of Fall. I hope you enjoy!
You will need
1 lb. ground hamburger
1 20 oz canned venison cut into cubes (or substitute whatever kind of meat you would like).
3 -14.5 oz diced tomatoes
1 green pepper
3/4 cup sour cream
1/2 tsp. ground coriander
2 1/2 tsp. of salt
1 1/2 tsp. of pepper
1 1/2 oz Cocoa Mill’s Bittersweet Chocolate
1 tsp. toasted and crushed cumin seeds
10 peppercorns toasted and crushed
2 tsp. minced garlic
2 tsp. parsley flakes
1/2 tsp. horseradish minced (or creamed)
1 tsp. lemon juice
2 Tbsp. honey
1/8 cup of white vinegar
12 oz Tri-color rotini
1. In a large sauce pan combine cooked venison, tomatoes, sour cream, coriander, 2 tsp. of salt, 1 tsp. of pepper, toasted and crushed cumin and peppercorns, cumin, parsley, bittersweet chocolate and garlic. Bring to a boil for 2 minutes, then reduce to a simmer stirring occasionally.
2. Chop the green peppers and onions place in a skillet with with ground beef, cook until beef is done. Drain the grease and add meat and veggies to the saucepan.
3. In a small bowl mix the horseradish, lemon juice, honey, and white vinegar until well blended. Add to the sauce pan.
4. In a separate saucepan cook the rotini (about 7 minutes) al dente. Drain and add to the goulash. Simmer for 10 minutes. Serve immediately and Enjoy!