Family Goulash Food

GOULASH

Steps:

• Heat dressing in Dutch oven or large deep skillet on medium heat. Sprinkle meat with pepper. Add to pan; cook 8 to 10 min. or until meat is evenly browned, stirring occasionally. Remove meat from pan; cover to keep warm.
• Add onions, garlic and vinegar to pan; cook 5 min. or until onions are tender, stirring occasionally. Stir in tomato paste and paprika; cook and stir 1 min. Add potatoes, tomatoes, broth and Worcestershire sauce; mix well. Bring to boil; cover. Simmer on medium-low heat 30 min. or until potatoes are tender, stirring occasionally. Return meat to pan; cook 5 min. or until heated through, stirring occasionally.
• Serve topped with sour cream.

CLASSIC GOULASH

Steps:

• Cook and stir the ground beef in a large Dutch oven over medium-high heat, breaking the meat up as it cooks, until the meat is no longer pink and has started to brown, about 10 minutes. Skim off excess fat, and stir in the onions and garlic. Cook and stir the meat mixture until the onions are translucent, about 10 more minutes.
• Stir water, tomato sauce, diced tomatoes, soy sauce, Italian seasoning, bay leaves, and seasoned salt into the meat mixture and bring to a boil over medium heat. Reduce heat to low, cover, and simmer 20 minutes, stirring occasionally.
• Stir macaroni into the mixture, cover, and simmer over low heat until the pasta is tender, about 25 minutes, stirring occasionally. Remove from heat, discard bay leaves, and serve.

CHEF JOHN'S AMERICAN GOULASH

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.

FAMILY GOULASH

Steps:

• Brown beef, onion, bouillon, salt and pepper in a large frying pan. Drain well.
• Add stewed tomatoes, soup, tomato paste and ketchup.
• Simmer 5 minutes.
• Add macaroni, stir and pour into a 2 quart casserole.
• Bake covered in 350* oven for 25-30 minutes.
• Uncover, place cheese on top and bake 5 more minutes or until cheese is melted.
• TIP: I freeze the leftover soup and tomato paste in a ziplock bag for my next batch of goulash.

FAMILY FAVORITE BAKED GOULASH

Steps:

• Heat oil in large skillet, or soup pot. Brown beef, drain fat. Add onions, celery and garlic, cook until tender, about 5 minutes Add mushrooms, stewed tomatoes, chicken stock and tomato sauce. Add spices, mix well.
• Simmer uncovered over low heat 30-45 minutes.
• Preheat oven to 350.Boil water, cook pasta as directed on package, drain.
• Mix sauce with pasta, transfer to 9X13 baking dish, sprinkle with parmesan then mozza cheddar cheese blend. Bake 15-20 minutes, or until cheese is melted.

FRENCH FAMILY GOULASH

Steps:

• Boil the noodles 2-3 minutes less than stated on the cooking directions on the package. Drain.
• Brown ground beef and drain the grease.
• Combine the beef, noodles, tomato juice, garlic powder, onion powder and Accent.
• Boil on high heat until the liquid thickens and is not so runny. Serve hot.
• I also serve with dried chopped / minced onions on top for an extra crunch and flavor.

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.

HUNGARIAN GOULASH

Steps:

• In a cold, heavy 6 to 8-quart stewing pot, fry bacon over low-medium heat until fat is rendered, and then discard bacon slice.
• Saute onions in the bacon fat for a few minutes, do not allow the onions to brown. If bacon does not provide enough fat, add a little olive oil to prevent the onions from sticking. When onions become glossy, add the beef, sauteing with the onions for about 10 minutes, covered, until the meat is browned.
• Meanwhile, chop and crush the garlic with the caraway seeds; add to meat and onions. Remove pot from heat. Stir in paprika rapidly with a wooden spoon. Immediately after paprika is absorbed, add the warm water. The water should just cover the meat, leaving room for potatoes.
• Add beef bouillon cubes. Cover pot and cook over low heat for about 1 hour.
• While stew is braising, prepare the tomatoes by cutting into 1-inch pieces. Core green peppers and cut into strips. After 1 hour of braising, add the tomatoes and green pepper. Add a little more water, if necessary and a little more salt if you need it. Simmer slowly for another 30 minutes.
• Peel potatoes and cut into bite-sized cubes and set aside in a bowl of water. Add potatoes, and cook another 30 minutes until the potatoes are fork tender and the goulash is done.
• Once goulash is finished, dissolve sour cream and a little of the goulash sauce in a cup. Add to goulash, it should give a creamy consistency. Serve goulash with spaetzle and Cucumber Salad on the side, adding an extra dollop of sour cream to each plate.
• Peel and slice cucumbers very thinly. The side of a metal grater with the wide slots works best here, or you can use a mandoline. Place cucumbers in a flat dish and sprinkle throughout with salt, making sure that all the slices are salted. Leave to rest for 30 minutes. The salt will draw the moisture out of the cucumbers. Cut the onion into paper-thin slices and place in a container. Once the cucumbers have released water, use your hands to squeeze out the excess water and add to the onions. The cucumbers are supposed to be limp, but still crisp.
• In a measuring cup mix vinegar, water, sugar and paprika to create a vinaigrette. Pour over the cucumbers and onions and marinate in the refrigerator for at least 1 1/2 hours.
• Serve with a sprinkle of dill and a little dollop of sour cream if desired.

COUNTRY GOULASH

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef, onion, and garlic in the hot skillet until browned and crumbly, 5 to 7 minutes.
• Season beef with paprika, black pepper, and seasoned salt. Stir tomato sauce and tomato paste into the beef mixture until smooth. Pour water over the beef; add macaroni and stir.
• Bring the liquid to a boil, reduce heat to medium-low, and simmer mixture, adding water as needed to maintain your desired consistency, until the macaroni is tender yet firm to the bit, about 20 minutes. Adjust seasoning before serving.

FAMILY FAVORITE BEEF GOULASH (NO TOMATO)

Steps:

• In large pot, cook egg noodles in boiling salted water until al dente, drain and set noodles aside.
• In the empty pot, heat olive oil and saute onion, garlic, red pepper flakes, and celery until onion is translucent.
• Add ground beef, parsley, oregano, paprika, garlic powder, salt, & pepper. Cook until meat is almost done (don't drain), then add peas & carrots and beef gravy.
• Cook until beef is done, then taste and adjust seasonings according to your preference.
• Toss cooked egg noodles in and coat well.
• Serve hot.

GOULASH RECIPE

Steps:

• Heat dressing in Dutch oven or large deep skillet on medium-high heat. Sprinkle meat with pepper. Add to Dutch oven; cook 10 min. or until evenly browned on all sides, stirring occasionally. Add onions; cook on medium heat 5 min. or until tender, stirring occasionally. Add garlic and paprika; cook 1 min.
• Stir in tomatoes, Worcestershire sauce and 1/2 cup broth. Bring to boil; cover. Simmer on medium-low heat 1 hour 15 min. or until meat is tender, stirring occasionally.
• Mix cornstarch and remaining broth until blended; gradually stir into meat mixture. Bring to boil, stirring constantly. Cook and stir 1 min. or until slightly thickened.