American Goulash Food

CHEF JOHN'S AMERICAN GOULASH

Steps:

• Heat oil in a pot over medium-high heat. Add onion and ground beef. Cook, breaking the meat into small pieces, until browned, about 5 minutes. Cook and stir until liquid is evaporated, 3 to 5 minutes more. Add garlic, salt, black pepper, cayenne, paprika, Italian seasoning, and bay leaves.
• Cook and stir until flavors come together, about 3 minutes. Pour in chicken broth, diced tomatoes, and marinara sauce. Rinse out the jar with 1 cup water and pour into the pot. Add soy sauce, stir, and bring soup to a simmer. Reduce heat to medium and simmer to let flavors intensify, about 30 minutes.
• Increase heat to medium-high and bring soup to a simmer. Add macaroni; simmer, stirring occasionally, until just barely tender, about 12 minutes. Check for doneness after 10 minutes.
• Remove goulash from heat. Discard bay leaves; stir in parsley and Cheddar cheese. Cover and let rest for 5 minutes. Taste and season as desired.

AMERICAN GOULASH

Steps:

• Heat 12-inch nonstick skillet over medium-high heat; add beef and onion. Cook 7 to 9 minutes, stirring frequently, until beef is brown; drain, and return to skillet. Add garlic; cook about 1 minute or until garlic is fragrant. Stir in broth, tomato sauce, tomatoes, Italian seasoning, paprika and pepper. Heat to simmering, stirring occasionally. Reduce heat; cover and simmer about 20 minutes or until slightly thickened.
• Stir in macaroni; cover and cook 16 to 18 minutes, stirring occasionally, until pasta is tender. Stir in cream cheese until completely melted, about 3 minutes. Sprinkle with shredded cheese; top with crushed croutons.

AMERICAN GOULASH

Steps:

• Brown ground beef in a large stockpot. Remove from pan and drain. Leave about 1-2 tablespoons grease in the. Add the diced onion and cook for about 5 minutes over medium heat until tender. Add the garlic and cook another minute.
• Return ground beef to pot along with the water, beef base, cans of tomatoes and sauce, soy sauce, bay leaves, seasoned salt, Italian seasoning, paprika, and black pepper. Stir together, bring to a boil, cover, reduce to low, and let simmer for 20 minutes.
• Stir in the noodles, cover, and simmer 15-20 minutes or until al dente. Stir occasionally to prevent noodles from sticking to the bottom.
• Just before serving, stir in the cheese. Serve garnished with fresh parsley.

AMERICAN GOULASH

Steps:

• Brown ground beef, onion and pepper.
• Season with garlic salt and pepper.
• Add tomatoes and tomato sauce.
• Simmer 10 minutes while macaroni is cooking.
• Boil macaroni al dente, drain, rinse.
• Return macaroni to pot, add beef and tomato mixture.
• Serve in bowls with shredded cheese.
• Even better left over and reheated (add a little water or tomato juice when reheating, if too dry).

EASY ONE-POT AMERICAN GOULASH

Steps:

• Cook 2 pounds of ground beef in a Dutch oven or large, heavy saucepan until meat is no longer pink. Usually takes about 10 minutes. Afterwards, drain the grease from the pan.
• Add the onion, garlic, and green bell pepper. Cook until onions are translucent.
• Add the water, tomato sauce, diced tomatoes, Italian seasoning, and salt. Mix well. Reduce heat to low, cover, and simmer for about 20 minutes. Stirring occasionally.
• Add the uncooked elbow macaroni. Stir well. Cover once again and allow everything to simmer for about 30 minutes.
• Enjoy! Top with shredded cheese right before serving.

GOULASH

Steps:

• Heat the olive oil in a Dutch oven or heavy-bottomed pot over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute.
• Add the beef and cook, stirring and breaking up the meat with a wooden spoon, until browned and no longer pink, about 8 minutes. Add 1 teaspoon salt, a few grinds of pepper, the paprika, and Italian seasoning to the beef and stir to combine. Cook, stirring, until the paprika begins to toast and become fragrant, about 1 minute. Stir the tomato paste into the beef mixture to coat, then cook until the paste thickens and deepens in color, about 2 minutes.
• Add the diced tomatoes, tomato sauce, Worcestershire and beef broth to the beef mixture and stir, scraping up any browned bits from the bottom of the pot, to combine. Bring the mixture to a boil over medium heat. Reduce the heat to medium low and add the cavatappi. Cook, stirring occasionally, until the pasta is al dente, 8 to 10 minutes.
• Remove the pot from the heat. Gently stir in the parsley and Cheddar until combined and the cheese starts to melt. Divide the goulash among 6 bowls and top with more shredded Cheddar and chopped parsley.

GRANDMA'S AMERICAN GOULASH

Steps:

• In a large saucepan, over medium heat, brown beef along with onion and garlic. Drain excess grease.
• Stir in tomatoes (with juices) and tomato sauce.
• Season with sugar, Italian seasoning and salt and pepper. Stir well and bring to a boil.
• Reduce heat and simmer for about 10 minutes.
• Then add in cooked pasta and stir. Allow to simmer for another 5 minutes then serve.
• Sprinkle with a little grated Parmesan cheese.

OLD FASHIONED GOULASH

Steps:

• Heat a 6-quart pot over medium-high heat. Add in ground beef and onion and cook until beef is browned and onion is soft and translucent, about 7 to 10 minutes. Drain any excess grease or liquids.
• Add in garlic, chili powder, and paprika. Let toast 60 to 90 seconds.
• Pour in beef broth, tomato sauce, and diced tomatoes. Season with Italian seasoning, salt, onion powder, and black pepper. Stir to combine and bring to a simmer over high heat.
• Once simmering, reduce the heat to medium-low and continue to simmer 10 to 15 minutes.
• Add in elbow noodles. Cook an additional 15 minutes, until pasta is al dente.
• Remove pot from the heat. Stir in cheese until melted. Serve warm.

GOULASH

Steps:

• Spread the beef out on a baking sheet and season generously with salt and pepper. Dredge the beef in the flour. Transfer the beef to a fine mesh strainer and shake off any excess flour.
• Heat a large Dutch oven with a tight-fitting lid over high heat. Pour in enough oil to reach about 1/3 of an inch up the sides. Add half of the beef and cook, uncovered, stirring occasionally, until well-browned, about 6 minutes. Using a slotted spoon, transfer the beef to a plate, leaving the oil in the Dutch oven. Repeat with the remaining beef. Drain the oil and wipe out the pan.
• Preheat the oven to 275 degrees F. Return the Dutch oven to medium-high heat, and add the remaining 3 tablespoons oil. Saute the onion, stirring, until lightly browned, about 5 minutes. Add the garlic, paprika, and caraway and cook, stirring, until fragrant, about 1 minute. Add the tomatoes and simmer, stirring, until thickened, about 2 minutes more. Add the beef and water, cover, and bring to a boil. Using a piece of kitchen twine, tie together the parsley, thyme, and bay leaf and add to the pot. Braise in the oven, covered, until the beef is tender, about 1 1/2 hours.
• Remove from the oven and set aside for 5 minutes. Skim the fat from the surface of cooking liquid with a ladle. Bring to a simmer, uncovered, on top of the stove, stirring occasionally, until liquid has thickened, about 20 minutes. Stir in the sour cream and continue to simmer, stirring occasionally, until the liquid has reduced to a sauce-like consistency and the beef is very tender, about 20 minutes more. Stir in the remaining 1 tablespoon salt and season with pepper to taste. Remove and discard the herb bundle.
• Divide among bowls and serve with Buttered Egg Noodles with Parsley, rice, or sauerkraut. Pass sour cream at the table.
• Bring a large pot of water to a boil and salt generously. Add the noodles and cook until al dente, tender but not mushy.
• Meanwhile, ladle 1/4 cup of the noodle cooking water into a medium skillet. Set the skillet over low heat and, while whisking constantly, gradually add the butter, piece by piece, (let each piece of butter melt into the sauce before adding the next bit) until a smooth sauce has formed. Stir in the parsley and season with salt and pepper to taste. Add the lemon zest if desired.
• Drain the noodles in a colander in the sink and leave whatever water clings to them--do not rinse. Transfer the noodles to a large bowl, add the sauce, and toss until well-coated. Serve.
• Yield: about 4 to 6 side dish servings

AMERICAN GOULASH, AKA CALICO CASSEROLE

Steps:

• Cook macaroni according to package directions. Drain.
• Brown ground beef with celery, onion, and pepper. Drain accumulated grease.
• Add remaining ingredients. Cook, stirring frequently, until vegetables are cooked to your liking.
• If serving this as American Goulash, stop here. You're done.
• For Calico Casserole, turn into a 3-quart casserole, and top with shredded cheese. Bake at 350 degrees for about 20 minutes, or until cheese is bubbly.
• Variation 1: Add 1/3 cup sun dried tomatoes in Step 3. You may also need to add another 1/4 cup of water.
• Variation 2: Substitute 2 cups mixed vegetables for the corn and peas. Or substitute any other vegetables you have on hand.

AMERICAN GOULASH

Steps:

• Heat oil in a large saucepan over medium-high heat. Add onion and beef; cook, breaking up meat with a wooden spoon, until no longer pink, about 5 minutes. Add garlic, paprika, Italian seasoning, salt and pepper; cook, stirring, for 1 minute. Stir in tomatoes and their juices, tomato sauce and broth. Bring to a boil. Reduce heat to medium-low, cover and cook for 5 minutes. Add macaroni and cook, uncovered, stirring occasionally, until tender, 6 to 9 minutes. Remove from heat and let stand for 5 minutes before serving. Sprinkle with Parmesan, if desired.

GOULASH

Steps:

• Place the oil in a large dutch oven or pot and place over medium-high heat. Once hot, add the onion and cook until slightly softened, about 3 minutes. Add the garlic and cook 1 more minute. Add the ground beef, breaking it up into little pieces with a wooden spoon, and cook until no pink remains, about 5 minutes. If a lot of liquid or fat remain in the skillet, drain most and discard.
• Add the beef broth, tomato sauce, diced tomatoes, 1/2 cup water, Worcestershire sauce, seasoned salt, Italian seasoning, paprika and ground black pepper. Stir to combine and return to a simmer.
• Add the macaroni and return the pot to a simmer once again. Reduce heat to medium low and cook for about 12 minutes, until the macaroni is tender, stirring occasionally. Remove from the heat and fold in the cheese. Stir until it is completely melted into the sauce. Serve topped with chopped herbs, if desired.