Emaws 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.

QUICK AND EASY GOULASH

Steps:

• Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain.
• In a skillet over medium heat, brown the beef; drain.
• Heat through over medium the beef, spaghetti sauce, corn, chopped onion and cheese.

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.

4-INGREDIENT QUICK & EASY GOULASH

Steps:

• Cook macaroni in salted water, according to package directions. Drain well. Return to the cooking pot.
• While macaroni is cooking, brown the ground beef and chopped onion together; drain. Add tomato soup, a little salt, and a little pepper, to taste. Stir to combine and heat until the soup is heated through.
• Add ground beef-soup mixture to the macaroni; stir together until well combined. Season with additional salt & pepper, to taste.

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.

EASY HUNGARIAN GOULASH

Steps:

• In a large bowl, toss beef with flour until well-coated. Set aside.
• Heat a large pot over medium heat. Add butter. Once butter is melted, add onions and ¼ teaspoon of the salt. Cook, stirring occasionally, until softened, about 10 minutes. If the onions begin to brown, turn the heat down.
• Add paprika and caraway seeds and cook for 1 minute more.
• Add beef to the pot and cook, stirring often, for 2 minutes.
• Slowly pour in the broth, scraping the bottom of the pot with your spoon as you go to dislodge any cooked-on bits.
• Add tomatoes and remaining ¾ teaspoon of salt and bring to a low simmer. Cover and cook, stirring occasionally and adjusting the temperature as needed, for 2 to 2½ hours, until meat is tender.

EMAW'S GOULASH

Steps:

• Prepare elbow macaroni according to directions on package till al dente.
• Save a little of the pasta water in case you need it later to loosen the sauce.
• Brown meat in a large skillet, drain the fat and add the onion and bell pepper half way through cooking.
• Drain any ramaining fat when onion and pepper is done and add garlic, stir it about.
• Add the meat mixture to the cooked macaroni, add the canned tomatoes, corn and sauce.
• Mix all this together and add seasoning to taste.
• You may need to add some of the pasta water to loosen the sauce if it is too dry.
• This is really good the next day too.

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 GOULASH

Steps:

• In a soup pot over high heat, brown ground beef with onion 6 to 8 minutes, or until no pink remains in the beef, stirring frequently.
• Stir in remaining ingredients and bring to a boil. Reduce heat to medium, cover, and simmer 7 to 8 minutes, or until macaroni is tender. Serve immediately.

TRADITIONAL GERMAN GOULASH

Steps:

• Heat 1/2 tablespoon of the oil in a large saute pan over medium heat. Add the onions and cook, stirring occasionally, until golden and caramelized, 10 to 12 minutes.
• Heat the remaining 2 1/2 tablespoons canola oil in a large Dutch oven over medium-high heat and saute the stewing meat until nicely browned. Add the caramelized onions, garlic and caraway seeds. Cook for 1 minute, and then add the paprika, Montreal steak seasoning, onion powder, cayenne powder, salt and pepper. Add the green and red peppers, stir and saute until fragrant, about 2 more minutes.
• Add the tomato puree and tomato paste and stir. Add the vegetable broth and 1/2 cup water, plus more if needed, and deglaze the Dutch oven, making sure to loosen anything stuck to the bottom of the pot.
• Bring to a low simmer and cook, stirring occasionally, until the meat is very tender, about 90 minutes. Serve over Spaetzle, egg noodles or dumplings.

ONE POT GOULASH

Steps:

• Brown ground beef in a large stockpot. Drain off excess grease if desired.
• Add minced garlic and cook for 1-2 minutes. (Add chopped onion as well if desired)
• Add water, beef broth, tomato sauce, petite diced tomatoes, & spices. Bring to a boil
• Reduce heat to medium/low. Cover and let simmer for 15 minutes for the flavors to mix.
• Add elbow pasta and cook 7-12 minutes longer until pasta is at desired tenderness.
• Fish out the bay leaves if possible
• Add cheese in batches and allow to melt.

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.