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.
FRANKFURTER GOULASH
This is really good smoky creamy and a new way to use hot dogs. Can't beat that
Provided by barbara lentz @blentz8
Categories Pasta
Number Of Ingredients 11
Steps:
- Cut the frankfurters in half lengthwise and then in half. Melt the butter in Dutch oven and saute onion, garlic, and paprika.
- Add the frankfurters, dill, caraway, bouillon cube and water. Bring to a boil and reduce to a simmer and simmer 10 minutes.
- Add the sauerkraut and simmer 5 more minutes. Add the sour cream and cooked macaroni. Cook until heated through.
FRANKFURTER GOULASH
Make and share this Frankfurter Goulash recipe from Food.com.
Provided by CJAY8248
Categories < 60 Mins
Time 35m
Yield 1 pot goulash, 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook onion in the butter in skillet until golden. Add peppers and cook, stirring, about 2 minutes. Add caraway, paprika, and tomato sauce and 1 cup water. Simmer, stirring often, 10 minutes, or until sauce is fairly thick. Add franks and heat a few minutes. Serve with noodles.
Nutrition Facts : Calories 487.6, Fat 39.9, SaturatedFat 17, Cholesterol 75.4, Sodium 1638.5, Carbohydrate 18.9, Fiber 3.5, Sugar 10.5, Protein 15
TRADITIONAL GERMAN GOULASH
Provided by Food Network
Categories main-dish
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 17
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.
FRYING PAN GOULASH
Comfort food in easy steps. Delicious and a favorite for a winter's night or on the grill in summer.
Provided by Stella Mae
Categories Meat
Time 25m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- saute beef and onions in large frying pan, drain well.
- add cheese whiz and stir to creamy consistency.
- add canned tomatoes and V8 juice.
- add paprika, salt and pepper.
- allow to cook down without a cover.
Nutrition Facts : Calories 318.5, Fat 15, SaturatedFat 7.1, Cholesterol 59.8, Sodium 505.7, Carbohydrate 26.7, Fiber 1.7, Sugar 4.2, Protein 18.1
QUICKIE SAUSAGE GOULASH
Rustle up a quick low-fat sausage meal - a perfect midweek family-filler
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Main course, Supper
Time 50m
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon of the oil in a large saucepan and fry the sausage chunks until evenly browned. Remove from the pan and set aside.
- Mix the remaining oil with the onions in the pan and cook over a high heat, stirring occasionally, for 5 minutes or until the onions are golden brown. Pour in the tomatoes, stirring in the bits from the bottom of the pan, then add the tomato purée. Fill the can up with water twice and pour the water into the pan. Sprinkle in the bouillon powder, paprika and sugar and plenty of salt and pepper. Stir well and bring to the boil.
- Tip the potatoes into the pan, cover and simmer for 10 minutes, stirring occasionally.
- Drop in the shredded greens and sausages and gently heat for 5 minutes or until the greens are tender. Taste for seasoning before serving.
Nutrition Facts : Calories 417 calories, Fat 19 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 1 grams sugar, Fiber 5 grams fiber, Protein 21 grams protein, Sodium 4.34 milligram of sodium
HOT DOG GOULASH
This is a concoction I came up with while trying to find a different way to use hot dogs that was kid friendly.
Provided by Hedge
Categories Lunch/Snacks
Time 10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- cut hot dogs in 1/2 lengthwise then into 1/4" pieces.
- In 4qt pan brown hot dogs and onions in oil.
- add tomatoes, soup or tomato paste ,water, and pasta sauce. add pepper and garlic powder.
- Let simmer while macaroni is cooking.
- Cook macar4oni in separate pan, drain and add to sauce.
- Works well with ground beef ,fresh browned of course, leftover hamburger patties chopped fine, leftover meat loaf or meatballs broken up fine and even leftover cooked chicken or turkey.
Nutrition Facts : Calories 752.4, Fat 31.1, SaturatedFat 10.5, Cholesterol 44.2, Sodium 2287.3, Carbohydrate 94.8, Fiber 5.9, Sugar 21.8, Protein 23.6
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