Ghoul Lash Extra Spicey Goulash Food

SOUTHERN GHOULASH

Steps:

• Heat a lightly greased Dutch oven over medium heat and add the ground beef, onion, and bell pepper. Break meat apart with a wooden spoon as it cooks.
• Once meat is no longer pink, drain off any liquid/grease. Return Dutch oven to heat and add garlic and red pepper flakes. Cook 1 minute.
• Add tomato sauce, diced tomatoes, Worcestershire sauce, sugar, Italian seasoning, Cajun seasoning, seasoned salt, paprika, pepper and bay leaves. Simmer 5 minutes.
• Add water and pasta and simmer, covered, until pasta is cooked, about 15 minutes. Discard bay leaves.
• Stir in corn and serve with cheddar cheese and sour cream.

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.

GHOUL LASH (EXTRA SPICEY GOULASH)

Steps:

• Cut the beef into 1 inch cubes. depending on your pan/skillet, you may need to brown the meat in stages. make sure oil is hot when browning the cubes. Set aside and dice/grate onion and peppers.
• Drop the onion in a 1 gallon pot, use the oil from the meat, and brown the onion. Turn it often with a spatula to avoid burning. When the onion has a nice caramel hue, pour in paprika and cayenne. Stir for some 15-20 seconds and pour a cup or two of water to prevent spices from becoming bitter.
• Add peppers, black pepper and salt and simmer for 15 minutes on low heat. Add the cubes. and let it simmer for 90 minutes and stir occasionally to prevent burning at the borrom. Check the meat if it is well cooked--should be falling apart when impaling on a fork. You may need to cook a bit more if the meat is still imprevious.
• Add the rest of the water and bring to a boil. Drop the crumbs in the stew and simmer for another 15 minutes. The sauce should be fairly thick at this stage, like ragout or pasta sauce.
• Serving:.
• Slapping your hand. Not yet! Let it cool down and then put it into fridge for 24 hours. The marinating process improves the roundness of the dish. After a day, you reheat the pot at low temperature.
• Supply rye or pumpernickel bread and let the flames commence.

SLOW-COOKED SPICY GOULASH

Steps:

• In a large skillet, cook beef over medium heat until no longer pink, breaking it into crumbles; drain. Transfer to a 5-qt. slow cooker. Stir in the tomatoes, beans, water, onion, green pepper, vinegar, chili powder, Worcestershire sauce, bouillon and seasonings. Cover and cook on low for 5-6 hours or until heated through., Stir in macaroni; cover and cook 30 minutes longer or until macaroni is tender.

SPICY GOULASH

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Transfer to a 5-qt. slow cooker. Stir in the tomatoes, beans, water, onion, green pepper, vinegar, chili powder, Worcestershire sauce, bouillon and seasonings. , Cover and cook on low for 5-6 hours or until heated through., Stir in macaroni; cover and cook 30 minutes longer or until macaroni is tender.