1/2 C. Jarred Roasted Red Peppers, Drained
2 1/2 Tbsp. Paprika, Hungarian Sweet
1 Tbsp. Tomato Paste
1 tsp. Champagne White Wine Vinegar
1 1/2 lbs. Ground Beef (we prefer 80/20)
1 Tbsp. Extra Virgin Olive Oil
1 Large Onion, Diced
1 Large Carrot, Peeled and Cut Into 1/4" Slices
1 Bay Leaf
2 C. Beef Broth
1 1/2 C. Dry-Measured Elbow Macaroni
2 Tbsp. Sour Cream
Sea Salt, Fine (to Taste)
Black Pepper, Fine Ground (to Taste)
Fresh Green Onion or Chives (Optional, for Garnish)
In a food processor or blender, blend together roasted red peppers, paprika, tomato paste, and vinegar until smooth. Set aside.
In a Dutch oven, brown ground beef until no longer pink. Drain and season well with salt and pepper. Remove the beef from the Dutch oven and discard the grease.
In the Dutch oven, heat olive oil, then add the onion and cook until softened. Do not let the onion brown. Once the onion is softened, add the red pepper/paprika mixture and stir continuously over medium heat until the mixture begins to stick to the bottom of the Dutch oven.
Stir beef, carrots, beef broth, and add the bay leaf to the onion/paprika mixture. Simmer for 30 minutes, allowing the carrots to cook and the flavors to combine.
While the mixture is simmering, cook the elbow macaroni in salted water until al dente, then drain. Once the beef mixture has simmered for 30 minutes, add in cooked and drained elbow macaroni and allow to heat thoroughly. Remove from heat, allow to cool for a few minutes, and stir in sour cream.
Serve topped with a bit of green onion or chive and additional sour cream if desired.