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
BEEF AND CHEDDAR CASSEROLE
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F. Oil a 2-quart baking dish.
- Bring a large pot of salted water to a boil. Add the noodles and cook to al dente according to the package directions. Drain and put in the prepared baking dish. Toss with the sour cream, Parmesan and 1/4 teaspoon salt.
- Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, stirring, until no longer pink, about 4 minutes. Add the bell peppers and scallions and cook until crisp-tender, about 3 minutes. Make a space in the pan, add the tomato paste and toast for a minute. Sprinkle with the Italian seasoning and 1/4 teaspoon salt. Add the diced tomatoes, stir and bring to a simmer. Cook until slightly thickened, about 2 minutes.
- Pour the beef mixture over the noodles and sprinkle with the grated Cheddar. Bake on the middle rack until the cheese is melted and the edges are bubbling, 15 to 20 minutes. Let stand for 10 minutes before serving.
CHEF JOHN'S SHEPHERD'S PIE
Shepherd's Pie recipes are traditionally done with lamb, but are great with any ground meat--turkey and beef being the most popular modern versions. Give this great casserole a try, and watch everyone flock to the table.
Provided by Chef John
Categories Main Dish Recipes Savory Pie Recipes Shepherd's Pie Recipes
Time 1h25m
Yield 8
Number Of Ingredients 11
Steps:
- Place cubed potatoes and garlic in a large pot with enough water to cover. Bring to a boil over high heat; reduce heat to medium-low, cover, and simmer until tender, about 20 minutes.
- Preheat the oven to 375 degrees F (190 degrees C).
- Brown ground beef over medium heat in a skillet. Stir in flour, mixing with beef drippings.
- Add beef broth, ketchup and vegetables. Stir to combine. Cook for 5 minutes, until thick.
- Transfer beef mixture into an oven-proof casserole dish.
- Drain potatoes and smash them a little bit before adding 1/4 cup of grated cheese and sour cream. Mash together until smooth.
- Spoon potatoes onto the middle of the meat mixture. With a fork, spread potatoes from the center to the edges to form the top layer.
- Sprinkle with remaining 1/4 cup of grated cheese.
- Bake in the preheated oven for 20-25 minutes, or until cheese is melted and golden. Let cool 15 minutes before serving.
Nutrition Facts : Calories 311.4 calories, Carbohydrate 23.5 g, Cholesterol 58.8 mg, Fat 17.2 g, Fiber 3.2 g, Protein 16.2 g, SaturatedFat 8 g, Sodium 546.4 mg, Sugar 1.4 g
UNSTUFFED CABBAGE ROLL
This is a quick and easy main dish. My kids don't even like cabbage, but they love this. I usually try to serve it with green beans, new potatoes, corn, and a pan of corn bread. They eat over half the pan every time. Also, the longer it stands the better it tastes.
Provided by tlc_adams
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Cabbage
Time 55m
Yield 6
Number Of Ingredients 9
Steps:
- Heat a Dutch oven or large skillet over medium-high heat. Cook and stir beef and onion in the hot Dutch oven until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add cabbage, tomatoes, tomato sauce, water, garlic, salt, and pepper and bring to a boil. Cover Dutch oven, reduce heat, and simmer until cabbage is tender, about 30 minutes.
Nutrition Facts : Calories 398.3 calories, Carbohydrate 16.3 g, Cholesterol 92.9 mg, Fat 23.8 g, Fiber 5.2 g, Protein 28.5 g, SaturatedFat 9.3 g, Sodium 1294.3 mg, Sugar 9.7 g
JOHN WAYNE CASSEROLE
Made this on a lark and it ended up being one of the best one-pan meals I've discovered.
Provided by EAForsythe
Categories Beef Casserole
Time 1h15m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C) and lightly grease a 9x13-inch baking pan.
- Place and press biscuit dough into the bottom of the baking pan and halfway up the sides.
- Bake in the preheated oven until lightly browned, 15 to 20 minutes. Leave the oven on.
- Meanwhile, heat a nonstick skillet over medium-high heat and cook ground beef until browned and crumbly, about 5 minutes. Drain fat. Stir in taco seasoning and water. Bring to a boil, reduce heat, and simmer, stirring occasionally, for 5 minutes. Transfer cooked meat to a bowl and wipe out the skillet.
- Add onion and bell peppers to the same skillet and cook over medium heat until slightly tender, about 5 minutes.
- Combine sour cream, mayonnaise, 1/2 of the Cheddar cheese, and 1/2 of the onions in a bowl.
- Layer browned meat, tomatoes, pepper-onion mixture, jalapeno peppers, and sour cream mixture on top of the prebaked biscuit dough. Sprinkle with remaining Cheddar cheese.
- Bake uncovered in the preheated oven at 350 degrees F (175 degrees C) until cheese is lightly browned and bubble, 30 to 40 minutes.
Nutrition Facts : Calories 538 calories, Carbohydrate 21.3 g, Cholesterol 92.2 mg, Fat 40.9 g, Fiber 0.9 g, Protein 20.6 g, SaturatedFat 15.8 g, Sodium 780.6 mg
JOHN ED'S GROUND BEEF CASSEROLE
NOTE: This recipe has been updated! This was Elswet's Papaw's "Saturday Afternoon" recipe. He prepared it himself, often. He said it was an old Navy recipe he remembered from WWII, and it was one of his favorite dishes. It has a slight pizza taste, which makes it a favorite among kids, is very easy to assemble, and gives you hands free cooking. NOTE: This recipe has been adjusted, slightly. ;)
Provided by Pagan
Categories One Dish Meal
Time 2h20m
Yield 1 casserole, 6-10 serving(s)
Number Of Ingredients 22
Steps:
- Preheat oven to 350°.
- Place ingredients as listed in large, greased baking dish, layer by layer just as it's listed. NOTE: The tomatoes can be purchased in a 20 ounce can, diced in its own juice. One half can per tomato layer will suffice well.
- Bake at 350° covered for 2 hours.
- You know it's done when the rice on the bottom is fully cooked.
Nutrition Facts : Calories 504.1, Fat 20.5, SaturatedFat 7.9, Cholesterol 65.2, Sodium 1140.2, Carbohydrate 59.6, Fiber 6.2, Sugar 7.4, Protein 25.2
FIREHOUSE CHILI AND CORNBREAD CASSEROLE
Everyone knows that firefighters make the best chili--many using a recipe very similar to this--and the only way I know how to make that chili even better is by topping it with a cheesy cornbread crust. The cornbread crust is relatively sweet, which of course pairs perfectly with that spicy, meaty, savory chili.
Provided by Chef John
Categories Main Dish Recipes Casserole Recipes
Time 2h
Yield 10
Number Of Ingredients 22
Steps:
- Heat oil in a large pot over high heat. Add onion, salt, and ground beef. Cook and stir with a wooden spoon or spatula until meat is browned and crumbled into small pieces, about 5 minutes. Stir in flour and cook for 2 minutes. Add poblano pepper, garlic, chili powder, cumin, black pepper, cayenne, and oregano; cook, stirring, for 2 to 3 minutes.
- Stir in diced tomatoes and crushed tomatoes. Measure water using the empty tomato cans and pour into the pot. Bring to a simmer, stirring occasionally, then reduce heat to medium-low. Let simmer, stirring occasionally, for 30 minutes before stirring in kidney beans. Continue simmering until bubbling and fragrant, about 30 minutes more. Taste for seasoning and adjust.
- Preheat the oven to 400 degrees F (200 degrees C).
- Place a deep 9x13-inch baking dish on a baking sheet. Transfer chili to the dish, being sure to leave at least 1 inch of space at the top. Stir to evenly distribute.
- Whisk corn muffin mix, 1/2 of the Cheddar cheese, eggs, and milk together in a bowl until smooth. Spoon evenly over chili until the surface is covered. Sprinkle with remaining Cheddar cheese.
- Bake in the preheated oven until cornbread crust is browned and a toothpick inserted into the crust comes out clean, about 30 minutes.
- Spoon or ladle into a dish and garnish with sour cream and cilantro.
Nutrition Facts : Calories 522.7 calories, Carbohydrate 47.2 g, Cholesterol 114 mg, Fat 24.6 g, Fiber 5.7 g, Protein 28.7 g, SaturatedFat 9.8 g, Sodium 1529 mg, Sugar 7.7 g
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