Ukrainian Goulash – By Chef Karen McAthy

Dry Ingredients

• 1 cup uncooked elbow pasta (macaroni)
• 1 package Maia Shred™ (maiafarms.com)
• 1 large onion, diced
• 1½ lb tomatoes, chopped
• 1 medium zucchini, chopped
• 1 medium bell pepper, chopped
• 3 cloves garlic, minced
• 2 tbsp Worcestershire sauce (or substitute with soy sauce, ketchup, and a splash of vinegar)
• 2 tsp ground black pepper
• 1 tsp salt, or to taste
• 2 tsp Italian seasoning
• 1 tsp cumin
• 1 tsp sweet paprika
• 1–2 cups chicken or vegetable stock (or 1 can / 8 oz tomato sauce)
• Olive oil for sautéing
• Fresh parsley, for garnish
• Sour cream, to serve

Equipment
Cutting board, knife, skillet or pan, pot, sieve or colander, measuring spoons, spoon or spatula

1. Cook pasta: Bring a pot of salted water to a boil. Cook macaroni until al dente (firm to the bite). Drain, toss with a little olive oil to prevent clumping, and set aside.
2. Prep vegetables: Dice onions, mince garlic, and chop tomatoes, zucchini, and pepper. Keep tomatoes and their juices in a separate bowl.
3. Sauté base: Heat olive oil in a large pan over medium-high heat. Add onions and cook until softened and fragrant. Add garlic and Maia Shred™; sauté until onions are golden and Shred™ begins to brown.
4. Add seasoning: Stir in Worcestershire sauce and cumin. Add peppers, zucchini, and a splash of stock or tomato sauce. Season with black pepper, salt, and paprika. Cook until vegetables begin to soften.
5. Add tomatoes: Stir in chopped tomatoes with their juices, then add Italian seasoning. Taste and adjust salt and pepper as needed. Continue to cook over medium-high heat until the mixture thickens slightly and the flavors meld together.
6. Combine: Add cooked pasta and toss until fully coated and heated through.
7. Serve: Spoon into bowls and garnish with fresh parsley. Serve with a dollop of sour cream and a slice of crusty bread.