GOULASH
Not to be confused with the Hungarian dish of paprika-spiced stewed meat and vegetables, this American version of goulash, also referred to as "slumgullion," is made with ground beef and pasta. The beef is cooked down with plenty of aromatics and spices and combined with tomatoes, pasta, and cheese to create the perfect comfort meal. We added paprika to the dish in a nod to its Hungarian counterpart.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 15
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.
AMERICAN GOULASH
Growing up in Boston, I never knew that this 50's "once-a-week-at-home dinner" and "once-a-week-at-school lunch" was a regional dish! I still make this probably once every 2 weeks. Easy, cheap and comfort food all rolled into one huge pot! (It is always called American Chop Suey here, but while I was living in LA friends called it Goulash - so I've compromised!)
Provided by davianng
Categories One Dish Meal
Time 30m
Yield 1 pot, 6-8 serving(s)
Number Of Ingredients 9
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).
CHEESY AMERICAN GOULASH
Classic American ground beef goulash casserole with a cheesy kick like the lunchroom ladies made-great comfort food. Also known as American Chop Suey, chili mac, or just goulash, this easy dinner recipe will become a standard at your home.
Provided by Dan Mikesell AKA DrDan
Categories Main Course
Time 50m
Number Of Ingredients 11
Steps:
- Preheat oven to 350° convection or 375° conventional. And heat water and start cooking 1 pound of pasta.
- Start brown 1 pound of ground beef over medium-high heat.
- Chop one small or 1/2 medium onion. Add the onion to the ground beef about 5 minutes into cooking, and Add two cloves of minced or crushed garlic to the burger the last few minutes of cooking the ground beef. Drain when done cooking.
- Prep a 2 1/2 quart baking dish with PAM.
- To the baking dish, add one 15 oz can tomato sauce, 14 1/2 oz diced tomatoes, one teaspoon basil, two teaspoon seasoning salt (I used Lowery's), 1/2 teaspoon pepper. Mix well.
- Add the ground beef along with the pasta and mix well.
- Stir in 1 cup shredded cheddar cheese.
- Top with 1/2 cup mozzarella.
- Bake until golden brown-about 30 minutes.
Nutrition Facts : Calories 351 kcal, Carbohydrate 17 g, Protein 29 g, Fat 19 g, SaturatedFat 9 g, Cholesterol 91 mg, Sodium 716 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
AMERICAN GOULASH, AKA CALICO CASSEROLE
American goulash is usually referred to in the midwestern and southern United States as simply "goulash". In the Inland Northwest around Spokane, it is a common school and home dish simply called "macaroni hamburger and tomato". It has also been called American Chop Suey. Whatever you call it, it is a tasty and inexpensive one-dish meal that lends itself to variations.
Provided by LindaS
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 363.9, Fat 8.7, SaturatedFat 3.3, Cholesterol 49.1, Sodium 678, Carbohydrate 48.7, Fiber 5.2, Sugar 12.2, Protein 23.4
CHEF JOHN'S AMERICAN GOULASH
One of my all-time favorite comfort food meals growing up was the beef goulash they served in my school cafeteria alongside a slice of buttered white bread and a carton of milk. Little did I know that it wasn't really goulash, but an Americanized version, invented to stretch a small amount of beef into enough food for a not-so-small family. This is one of those very simple dishes that does not taste simple--perfect for your weeknight dinner rotation.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Stews Goulash Recipes
Time 1h15m
Yield 12
Number Of Ingredients 18
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.
Nutrition Facts : Calories 336.3 calories, Carbohydrate 25.1 g, Cholesterol 58.1 mg, Fat 17.3 g, Fiber 3.2 g, Protein 18.9 g, SaturatedFat 6.9 g, Sodium 1168.9 mg, Sugar 7.4 g
GOULASH
This goulash recipe is made in American style, using ground beef, onions, garlic, tomatoes, and spices.
Categories weeknight meals comfort food dinner main dish
Time 30m
Yield 4-6 servings
Number Of Ingredients 15
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.
CLASSIC AMERICAN GOULASH
American goulash (AKA slumgullion) is nothing like Hungarian goulash, it is a totally different recipe. A budget recipe, hard to mess up and open to many variations. If desired, leave out the meat and make it vegetarian or even vegan.
Provided by Andtototoo
Categories < 60 Mins
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cook the elbow macaroni pasta (or other small pasta) in salted water until tender. Drain.
- In a dutch oven or large soup pot, put the oil and diced onion. Cook the onion for about 4 minutes over medium heat.
- Add the bell pepper and cook until just tender.
- Add the garlic and cook one more minute.
- Add the ground meat and cook until browned.
- Drain off any fat.
- Add the soy sauce (or use Worcestershire sauce), dried Italian herbs, salt and pepper. (Instead of salt I usually use bouillon.) Stir to combine.
- Add the tomatoes. If you want a stronger tomato flavor, add some tomato paste also.
- Add the drained pasta and mix well.
- You will probably need to add more salt at this time. Serve hot with grated cheese for garnish. I also sometimes serve sour cream on the side. This dish is often better the next day.
- Variations: Some people like to add corn or a can of condensed mushroom soup to their American goulash. You could also add taco seasoning mix and give it a Mexican twist.
Nutrition Facts : Calories 625, Fat 24.6, SaturatedFat 10.2, Cholesterol 36.2, Sodium 1840.9, Carbohydrate 78.3, Fiber 6.8, Sugar 5.6, Protein 25.1
WEEKNIGHT AMERICAN GOULASH
This skillet meal is perfect for weeknight dinners-it's beefy, creamy and cheesy and packed with tomatoes and macaroni--and everyone will ask for seconds!
Provided by Katrina Wynn
Categories < 60 Mins
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 360.6, Fat 18.9, SaturatedFat 9.6, Cholesterol 81.5, Sodium 799.6, Carbohydrate 22.6, Fiber 2.9, Sugar 6.7, Protein 25.4
BOOYAH THE SOUP
Booyah (also spelled booya, bouja, boulyaw, or bouyou) is a thick soup/stew found in the Upper Midwestern United States. It was introduced to this country by Wallonian immigrants from Belgium. Booyah often requires up to two days and multiple cooks to prepare. It is cooked in specially designed "booyah kettles," and is usually meant to serve hundreds of people. The name "Booyah" also refers to the event surrounding the meal. (Recipe courtesy of The Milwaukee Brewing Co.)
Provided by Food.com
Categories < 60 Mins
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 21
Steps:
- Remove all the meat from the cooked chicken. Discard the skin. You can reserve the bones for making stock. Chop the meat into bite size pieces. (1/2 inch cube). Refrigerate the meat until needed.
- Cut the beef chuck roast into 1 inch cubes and put into a resalable plastic bag. Add 1 Tbsp of flour to bag and shake until all the meat cubes are coated. Heat 2 Tbsp oil in 8 qt pot. When hot, add the meat and brown on all sides. Remove browned beef with a slotted spoon and reserve, repeat with remaining beef cubes.
- Cut kielbasa into strips and cube (1/2 inch). Add to hot pot and cook over medium high heat until browned. Remove with slotted spoon and add to beef. Do not drain fat from pot.
- Add onion, celery, red bell pepper, carrots, and the turnip to the pot. Sweat the vegetables over medium high heat until the onions are translucent. Add the Italian spice blend and the hot pepper flakes. Cook for 2 more minutes.
- Add can of diced tomatoes. Stir and continue to cook for 5 minutes. Add chicken broth and bring to a simmer.
- Add reserved chicken, beef, and sausage to pot. Bring to a simmer and cover. Simmer for 10 minute.
- Drain diced potatoes and add to pot along with barley. Cover and simmer all for 10 more minutes.
- Add frozen peas and corn. Add salt and pepper. Simmer 1 more minute. Taste and adjust seasoning.
- Just before serving add beer.
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