Goulash Base Food

GOULASH

Steps:

• Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
• In a large saucepan, brown the ground beef with the onion, green pepper, and mushrooms; drain. Add corn, peas, stewed tomatoes, crushed tomatoes, tomato paste, tomato sauce, and water. Stir and bring to boil over medium heat. Mix in garlic, parmesan cheese, parsley, salt, pepper, sugar and simmer for 20 to 25 minutes.
• Mix together cooked macaroni and meat sauce. Serve hot or refrigerate for later.

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.

THE BEST GOULASH

Steps:

• Brown ground meat in skillet with onions and garlic.
• Drain fat from meat.
• Add salt, pepper, paprika, tomatoes, tomato sauce and frozen corn.
• While the meat is cooking, boil the macaroni until almost done.
• Drain water from macaroni and stir into meat mixture Lightly grease a casserole dish.
• Pour enough mixture to cover bottom of dish and then sprinkle with cheese; add another layer of meat and top with cheese.
• Bake at 350 degrees until cheese melts and casserole is bubbling (approximately 40 minutes).

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.

GOULASH BASE RECIPE

Steps:

• Fry the meat in batches till brown.
• Remove and set aside.
• Fry the onion.When becomes tranparent add paprika and the other spices,f using.
• After stirring a couple of times, add the tomato paste.
• Stir and add the meat.
• Add the salt either now or right before it's done.
• Simmer covered until meat is tender. The meat juices generally are enough; however, if necessary, you can add a little water or stock to keep it from burning.

GOULASH BASE RECIPE (HUNGARIAN)

Steps:

• Cook bacon slowly in Dutch oven or 3 quart sauce pot until bacon is lightly browned. Remove bacon with slotted spoon and put aside for later.
• Add onion to bacon fat and cook over medium heat until almost tender, remove onion and add to bacon set aside.
• Add meat to bacon fat and slowly brown on all sides. Sprinkle paprika, salt pepper and majoram over browned meat.
• Stir in bacon onion mixture with chopped green pepper.
• Slowly pour in broth and wine and bring to boiling. Reduce heat and simmer 2 to 2 1/2 hours.
• Remove meat with slotted spoon
• To thicken cooking liquid, mix flour and water and add one half of the mixture to the pot. Bring to boiling. Gradually add remaining flour water mixture to attain desired consistency. Bring to boiling after each addition. After final additon cook 3-5 minutes longer.
• Add 1 tablespoon melted butter blended with 1/2 teaspoons paprika and 1 T. water. add to liquid in pot. Add meat back to pot or pour sauce over meat.

BAKED AMERICAN GOULASH - STORE CUPBOARD STANDBY RECIPE

Steps:

• Set the oven to 200C/375°F.
• In a large bowl mix everything together apart from the cream cheese and grated cheese and put into an ovenproof dish.
• Dot the cream cheese, teaspoon by teaspoon evenly in and around the goulash and press down into it (it doesn't have to be too neat).
• Bake in the oven for 45 minutes to an hour sprinkling the cheese on after the first 30 minutes.
• When the cheese is melted and slightly browned it is ready.
• Comforting, satisfying and quick.

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.