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.
CHEYANNE'S CHICKEN GOULASH
This is my friend Cheyanne's recipe, she made it for me when I had my last baby. It's different because it's made with chicken not beef. I have made it without the bell pepper and celery and it was still great. Easy, healthy and delicious.
Provided by HeidiSue
Categories One Dish Meal
Time 1h10m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Saute celery, onion and bell pepper in butter until soft. *I do not like crunchy veggies so I start with the celery because it takes the longest, then after a few minutes I add the onions and then the bell peppers.
- Once the veggies are the way you like them add the chicken and brown for a few minutes.
- Add all remaining ingredients and simmer 20 minutes.
- Toss in the pasta and serve.
Nutrition Facts : Calories 504.3, Fat 18.4, SaturatedFat 7.8, Cholesterol 82.2, Sodium 930.8, Carbohydrate 54.7, Fiber 5.8, Sugar 9.6, Protein 30.1
CHICKEN GOULASH
Mouth-watering Hungarian goulash brimming over with chicken, onions and mushrooms. Paprika gives color and adds a spicy bite to the dish. Goulash originated in Hungary, and one of its most important ingredients is paprika which, together with tomatoes, produces a rich, deep red sauce. The best paprika still comes from Hungary, where it is produced in varieties that range from mild to very hot. Caraway seeds are added for texture and to help give the sauce its characteristic flavour. Traditionally, goulash is made with veal or pork, but it is adaptable to most meats, particularly chicken. Serve with baked or mashed potatoes and steamed green vegetables, such as cabbage and green beans.
Provided by English_Rose
Categories Chicken Thigh & Leg
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Remove the skins from the chicken thighs. Heat a little of the skin in a nonstick frying pan and add the chicken.
- Cook over a medium heat for about 15 minutes, until well browned on all sides.
- Meanwhile, peel and roughly chop the onions. Remove the chicken from the frying pan, discard the skin, and pour away all but 1 tablespoon of fat.
- Cook the onions in the pan with the paprika and caraway seeds for about 3 minutes, then add the mushrooms and cook for about 2 minutes.
- Add the tomatoes and the stock and bring to the boil. Reduce the heat to a simmer, then add the chicken. Cover the pan and simmer for about 30-35 minutes, until the chicken is tender.
- Remove the lid and reduce the liquid to a sauce consistency by fast boiling for 5 - 10 minutes, stirring frequently.
- Then sprinkle with the freshly chopped parsley and serve immediately.
CHICKEN GOULASH
Make and share this Chicken Goulash recipe from Food.com.
Provided by Anka4505
Categories Stew
Time 2h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Cut onion into strips. Mice the garlic. Over medium flame, heat oil in a large pot and add the onion and garlic. Cook stirring until onions are translucent. Be careful not to brown them. Next cut peppers into strips, carrots into slices and add to the onions. Add about a cup of the stock and bring to a boil. Reduce heat all the way to low, cover the pot and let everything simmer for about an hour or until very soft. Cut chicken into cubes and season to preference. In a separate pot cook chicken on cooking spray. Add to the vegetable stew and add the rest of the stock if it seems dry. Cut up tomatoes into cubes, add along with the tomato sauce into the chicken/vegetable mixture. Season with paprika. Add salt and pepper to taste. Let everything simmer for another 30 minutes or so. Mix cornstarch with water and add to the mixture. Let it come to a boil. Serve!
Nutrition Facts : Calories 167.4, Fat 2.8, SaturatedFat 0.6, Cholesterol 49.4, Sodium 543, Carbohydrate 13.4, Fiber 3, Sugar 6, Protein 22.4
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