I call this home recipe my Petite Rotini Goulash because, unlike most other American versions, it utilizes Rotini pasta in place of the more traditional elbow variety. It’s also a relatively small batch, made for one or two people, and yields just four to six servings. Like all goulashes, it gets even better the next day!
|Small Le Creuset|
In a small frying pan, add the ground beef over medium heat, breaking up the meat and browning it so that no more pink color shows. Meanwhile take a small pot (I used a small Le Creuset enameled cast iron pot), add a tsp of oil and heat to medium high. Next, add the onions and garlic and stir for a moment or two until the onion becomes just translucent. Drain the ground beef and add to the pot.