Goulash fácil de venado (¡cena en 30 minutos!)

Ingredientes

• 1 pound ground venison
• 1 small-medium onion (finely diced)
• 1 bell pepper (any color, diced into 1/2 inch pieces)
• 1 tablespoon olive oil
• 3 cloves garlic (minced or pressed)
• 1 tablespoon Italian seasoning
• 1/2 teaspoon each salt and pepper
• 1 tablespoon Worcestershire sauce ((skip if you don't have it))
• 1 14- ounce can petit diced tomatoes
• 1 14- ounce can tomato sauce
• 1.5 cups beef broth
• 1/2 pound elbow macaroni (uncooked (1/2 of 1-pound box))
• 1 cup grated extra sharp cheddar cheese
• optional: fresh herbs for garnish

Preparación

1. 1

   Preheat your Dutch oven or pot to medium-high heat, then add the olive oil, ground venison, diced pepper, and diced onion. Let it cook undisturbed for about 5 minutes to let the meat brown, then use a spatula to break up the meat. Cook for another 5 minutes, or until the venison is browned on all sides. If there is a lot of liquid released, soak it up with a paper towel and discard.

2. 2

   Add the minced garlic, Italian seasoning, salt and pepper, stir, and cook for another minute.

3. 3

   Add the diced tomatoes, tomato puree, broth, elbow macaroni, and Worcestershire sauce. Stir, cover with a lid, and cook on medium-low heat for 12-14 minutes, or until the macaroni is cooked through.

4. 4

   Stir in the shredded cheese, adjust the flavor with salt and pepper if needed, and serve hot.