How To Prepare Halloween Mince Meat Ghoul-Ash?

Product(s):
NZ Premium Grass Fed Super Lean Beef Mince

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US Certified Natural Angus Beef Mince

US Certified Natural Angus Beef Mince | Buy 9 Get 1 Free
Preparation Time: 20 mins Cooking Time: 50 mins Serving: 6
Ingredients:

• 1 kg beef mince
• 2 sweet red peppers (look for rectangular shaped field peppers as opposed to small round bell peppers)
• Salt and freshly ground black pepper
• About 3 tablespoons Worcestershire sauce
• 2 tablespoons sweet Hungarian paprika
• 2 teaspoons hot paprika, or ground red pepper or chili powder
• 2 tablespoons fresh rosemary leaves, finely chopped
• 1 tablespoon fresh marjoram leaves, chopped, or 1 teaspoon dried
• 3 to 4 cloves garlic, finely chopped
• 1 onion, finely chopped
• 2 tablespoons tomato paste
• 2 cups chicken or beef stock
• 1 cup tomato sauce, tomato puree or passata
• 1 pound extra-wide egg noodles
• 3 tablespoons butter, diced
• 1/4 cup chopped flat-leaf parsley
• Creme fraiche, for garnish

Method:

1. Char the peppers evenly under a hot grill, or over an open flame on the stovetop. Place in a bowl & cover; cool to handle. Peel the peppers & chop. 
2. Heat the the pan or a large Dutch oven dish over medium-high heat. Pat the meat dry & add to the pan. Brown & crumble the meat, then season with the Worcestershire, sweet paprika, hot paprika, rosemary, marjoram & some salt & pepper. Add the garlic & onions, & cook until the onions are tender, another 7 to 8 minutes. Next, add the tomato paste & stir 1 minute. Add the roasted peppers, stock & tomato sauce. Simmer to thicken. Cool & store for a make-ahead meal. Reheat over medium heat stirring frequently.
3. To serve, heat water to a boil. Salt the water, & cook the egg noodles to al dente. Reserve 1/3 cup of the starchy water & drain. Then return the pasta to the hot pot. Add the butter, parsley & some salt. Toss to combine & melt the butter. Add some starchy water if the noodles begin to stick together. 
4. Serve the goulash in shallow bowls, nested in the parsley egg noodles, and top with a dollop of creme fraiche.