Description
This Ghostly Ghoul-ash is a spooky twist on classic goulash, combining a savory beef and vegetable stew with a fun Halloween presentation. Ground beef, tomato sauce, and fresh herbs create a hearty base that’s served over fluffy potatoes, then topped with adorable sour cream ghosts and olive eyes for a festive touch. Perfect for a quick, comforting dinner with a creative seasonal flair.
Ingredients
Scale
Main Ingredients
- 1/2 tablespoon olive oil
- 1/2 onion, diced
- 1/2 green bell pepper, diced
- 2 cloves garlic, minced
- 1/2 pound ground beef
- 1 (15 oz) can tomato sauce
- 1 tablespoon tomato paste
- 1/2 teaspoon salt (plus more to taste)
- 1/8 teaspoon black pepper (plus more to taste)
- Pinch of red pepper flakes (optional)
- 1/2 cup frozen corn
- 2 tablespoons fresh basil, minced
For Serving
- 4 large potatoes (steamed and cubed or mashed)
- Sour cream (for ghosts)
- Sliced olives (for ghost eyes)
Instructions
- Cook the Vegetables: Heat the olive oil in a large saucepan over medium-high heat. Add the diced onion and cook, stirring occasionally, for about 3 minutes until the onion softens.
- Add Bell Pepper: Stir in the diced green bell pepper and continue cooking for an additional 3 minutes to soften the pepper.
- Sauté Garlic: Add the minced garlic and sauté for 1 minute while stirring constantly to release its aroma without burning.
- Browning the Meat: Add the ground beef to the pan. Break it apart with a spoon and cook until fully browned, approximately 5-8 minutes, ensuring no pink remains.
- Add Sauce and Simmer: Stir in the tomato sauce, tomato paste, salt, black pepper, and optional red pepper flakes. Add the frozen corn. Bring the mixture to a low boil, then reduce heat to low and let it simmer gently for 10 minutes, stirring occasionally to let flavors meld.
- Finish with Basil: Just before serving, stir in the fresh minced basil to infuse a bright, fresh flavor into the goulash.
- Prepare the Potatoes: While the goulash simmers, steam, cube, or mash the potatoes as preferred to serve as the base of the dish.
- Make the Sour Cream Ghosts: Fill about 1/3 to 1/2 cup of sour cream into a zip-top bag and push it into a corner. Snip off the tip of the bag to create a small dispensing hole. Pipe small ghost shapes (approximately 1 1/2 tablespoons each) atop each serving of goulash.
- Add Olive Eyes: Place two olive slices on each sour cream ghost to create cute ghost eyes, completing the festive look.
Notes
- You can substitute ground turkey or chicken for a leaner option.
- Serve the goulash over rice or pasta if potatoes aren’t preferred.
- Adjust the amount of red pepper flakes to control the spiciness.
- Fresh basil can be replaced with dried basil but reduce the quantity by half for best results.
- To steam potatoes, cut into chunks and cook in boiling water or steam basket until tender, about 15-20 minutes.
- Sour cream ghosts can be made ahead and refrigerated until serving.
