Moose Macaroni Goulash

• Prep Time: 10 minutes

• Cook Time: 30–35 minutes

• Total Time: 40–45 minutes

• Servings: 6

• Difficulty: Easy

• Dish Type: One-pot meal / Casserole-style pasta

• Cuisine: North American comfort food

 Ingredients

Main Ingredients:

• 1 tablespoon olive oil or butter

• 1 lb (450g) ground moose meat

• 1 medium yellow onion, diced

• 3 cloves garlic, minced

• 1 green bell pepper, diced (optional)

• 1 teaspoon salt, or to taste

• 1/2 teaspoon black pepper

• 1 teaspoon paprika (Hungarian or smoked)

• 1/2 teaspoon dried oregano

• 1/2 teaspoon thyme or Italian seasoning

• 1 tablespoon tomato paste

• 1 can (15 oz) diced tomatoes, with juice

• 1 can (15 oz) tomato sauce

• 2 cups beef or game stock (or water + bouillon)

• 2 cups uncooked elbow macaroni

Optional Add-ins:

• 1 cup shredded cheddar cheese or Monterey Jack

• Dash of hot sauce or Worcestershire for depth

• 1/2 teaspoon chili flakes for heat

• Fresh parsley or chives for garnish

 Instructions

1. Brown the Moose Meat

Heat oil or butter in a large skillet or Dutch oven over medium-high heat. Add the ground moose and cook, breaking it up with a spoon, until browned and no longer pink — about 5–7 minutes.

Moose is lean, so avoid overcooking or it may dry out. If needed, add a splash of stock while browning.

2. Sauté Aromatics

Add the onion, garlic, and bell pepper (if using). Cook for 3–4 minutes until vegetables soften and become fragrant.

3. Season & Build the Sauce

Stir in salt, pepper, paprika, oregano, and thyme. Mix in the tomato paste and cook for 1–2 minutes to caramelize slightly. Then add the diced tomatoes and tomato sauce.

Pour in the stock and stir well. Bring the mixture to a simmer.

4. Cook the Pasta

Stir in the elbow macaroni. Cover the pot and simmer over medium-low heat for 12–15 minutes, stirring occasionally, until the pasta is tender and has absorbed some of the sauce.

If the liquid reduces too much before the pasta is done, add a little more stock or water.

5. Add Cheese & Finish

Once the pasta is fully cooked, stir in shredded cheese if using. Let it melt into the goulash for a rich, creamy finish. Taste and adjust seasoning with extra salt, pepper, or hot sauce as needed.

6. Serve & Garnish

Ladle into bowls and top with fresh parsley, extra cheese, or a dollop of sour cream if desired.

 Serving Suggestions

• Serve with crusty bread, cornbread, or a green salad

• Great with a cold beer, cider, or a bold red wine

• Freeze leftovers in meal-size portions for quick reheat dinners

Tips & Variations

• Make it smoky: Add a few slices of diced cooked bacon or a spoonful of smoked paprika

• Cheesier version: Stir in a scoop of cream cheese or Velveeta for ultra-creamy comfort

• Vegetable boost: Add corn, mushrooms, or zucchini with the onion

• Gluten-free? Use GF pasta, but reduce cooking time and stir frequently to avoid sticking

 Nutrition Info (Per Serving – approx. 1/6 of recipe)

Varies depending on cheese, meat leanness, and added vegetables.