Awesomesauce Goulash Food

BEEF GOULASH

Steps:

• Heat oven to 160C/140C fan/gas 3.
• Heat 1 tbsp olive oil in a flameproof casserole dish or heavy-based saucepan. Sprinkle 700g stewing steak chunks with 30g plain flour and brown well in three batches, adding an extra 1 tbsp oil for each batch. Set the browned meat aside.
• Add in the remaining 1 tbsp oil to the casserole dish, followed by 1 large thinly sliced onion, 2 finely chopped garlic cloves, 1 green pepper and 1 red pepper, both finely sliced. Fry until softened, around 5-10 mins.
• Return the beef to the pan with 2 tbsp tomato purée and 2 tbsp paprika. Cook, stirring, for 2 mins.
• Add in 2 large diced tomatoes, 75ml dry white wine and 300ml beef stock. Cover and bake in the oven for 1 hr 30 mins - 2 hrs. Alternatively, cover and cook it on the hob on a gentle heat for about an hour, removing the lid after 45 mins.
• Sprinkle over 2 tbsp flat-leaf parsley leaves and season well with salt and freshly ground pepper. Stir in 150ml soured cream and serve.

EASY GOULASH

Steps:

• Place ground beef and onion into large pan and season with spices, herbs, salt, and pepper. Cook until beef is done but not browned. (If the beef is very lean, you may need a bit of oil to get things started).
• Add brown sugar, vinegar, ketchup, and mustard to the cooked beef mixture. Stir until all is very well blended. Reduce heat to simmer.
• While beef mixture is simmering, prepare the noodles or macaroni according to package instructions.
• When noodles are done, drain them and add them to the pan with the beef mixture. Mix everything very well and serve immediately.

INCREDIBLY EASY & GOOD GOULASH

Steps:

• 1. Brown ground beef, mushrooms, garlic, and onions in olive oil. Drain and blot with paper towel to remove as much grease as possible. Return drained ground beef mixture to pan. Add tomatoes, tomato paste, sauce, and spices and bring to a boil. Reduce heat and simmer for 10 to 15 minutes, stirring occasionally. If sauce seems too thick, you may add a little more tomato sauce.
• 2. Cook seashell pasta according to package directions. 2 cups uncooked should yeild about 3 cups cooked.
• 3. Add cooked pasta to sauce, mixing well. Sprinkle with grated parmesean cheese, if desired.

BEEF GOULASH

Steps:

• Place a large heavy pot over medium heat and add the bacon. Fry for about 5 minutes until crisp and remove to a paper towel and reserve. Add the beef to the hot bacon fat and brown it evenly on all sides, turning with tongs; season generously with salt and pepper. While the beef is searing, sprinkle the flour evenly in the pot and continue to stir to dissolve any clumps. Add a little oil if necessary to keep the meat from sticking to the bottom of the pot.
• Toss in the onions, garlic, roasted peppers, paprika, and caraway; cook and stir for 2 minutes until fragrant. Stir in the vinegar, tomatoes, and broth. Bring to a boil, then lower to a simmer and cook for 1 hour, covered, stirring occasionally.
• Add the potatoes. Crumble the reserved bacon into the stew and continue to simmer for 30 minutes, partially covered, until the potatoes are tender. Season with salt and pepper. Remove from heat and stir the sour cream into the goulash just before serving. Garnish with the chopped parsley.

AWESOMESAUCE GOULASH!

Steps:

• Bring big pot of water to boil and cook pasta according to directions.
• Brown sausage and onion in a dutch oven or other thick bottomed pot (all cooking is done on medium heat).
• Add garlic and cook 1-2 more minutes.
• Remove sausage to a plate and cover in foil to keep warm (I don't actually cover it with foil, but I feel obligated to say that!).
• Deglaze pot with with the red wine.
• Add olive oil and bell pepper, zucchini and celery.
• Cook until veggies are softened.
• Add tomatoes, corn, tomato sauce, sausage and all of the spices.
• Cover and let simmer for 15 minutes.
• Add 4 oz of cheese and let simmer (covered) for 15 minutes.
• Serve in bowls topped with cheese and celery leaves for garnish.

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.

MOM'S GOULASH- AWESOME!! FEED AN ARMY W/ 3 CHEAP INGREDIENTS

Steps:

• While water is boiling for noodles cook and drain ground beef.
• Add large can of soup to cooked and drained noodles.
• Mix in meat.
• EAT and get STUFFED!
• Use the small can for leftovers- Or add to taste. Double the recipe for larger families.

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.

OLD FASHIONED GOULASH RECIPE

Steps:

• Heat heavy pan or Dutch oven (my favorite) to medium heat.
• Add bacon fat or olive oil, onion, bell pepper, and meat.
• Cook for 5-10 minutes or until meat is browned on all sides.
• Add paprika, fennel, salt, and black pepper and stir, still cooking on medium heat.
• Add carrots, broth, and tomatoes and cover.
• Cook on medium heat for 1 hour.
• Serve over hot egg noodles.

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.