Goulash Ii Food

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GOULASH II



Goulash II image

This is a recipe my mom always cooks when she doesn't have much time. It only has three ingredients, but it tastes great! This will surely be a family pleaser! Serve over rice or noodles. I even like it with a slice of bread.

Provided by CUTELONG99

Categories     Soups, Stews and Chili Recipes     Stews     Goulash Recipes

Time 20m

Yield 4

Number Of Ingredients 3

1 pound ground beef
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.5 ounce) can condensed vegetable soup

Steps:

  • In a large skillet over medium heat, cook the ground beef until evenly browned; drain.
  • Stir in condensed cream of mushroom soup and condensed vegetable soup. Cook for 10 to 15 minutes, stirring frequently, until gently boiling.

Nutrition Facts : Calories 310 calories, Carbohydrate 12.4 g, Cholesterol 69 mg, Fat 19 g, Fiber 0.4 g, Protein 21.5 g, SaturatedFat 6.5 g, Sodium 1057.9 mg, Sugar 3.4 g

AMERICAN GOULASH



American Goulash image

Growing up in Boston, I never knew that this 50's "once-a-week-at-home dinner" and "once-a-week-at-school lunch" was a regional dish! I still make this probably once every 2 weeks. Easy, cheap and comfort food all rolled into one huge pot! (It is always called American Chop Suey here, but while I was living in LA friends called it Goulash - so I've compromised!)

Provided by davianng

Categories     One Dish Meal

Time 30m

Yield 1 pot, 6-8 serving(s)

Number Of Ingredients 9

1 lb ground beef
1 large onion, chopped
1 large green pepper, chopped
1 tablespoon garlic salt
1 teaspoon pepper
28 ounces diced tomatoes with their juice
15 ounces tomato sauce
1 lb medium pasta shells or 1 lb elbow macaroni
1 cup cheddar cheese or 1 cup monterey jack cheese, shredded

Steps:

  • Brown ground beef, onion and pepper.
  • Season with garlic salt and pepper.
  • Add tomatoes and tomato sauce.
  • Simmer 10 minutes while macaroni is cooking.
  • Boil macaroni al dente, drain, rinse.
  • Return macaroni to pot, add beef and tomato mixture.
  • Serve in bowls with shredded cheese.
  • Even better left over and reheated (add a little water or tomato juice when reheating, if too dry).

HUNGARIAN GOULASH II



Hungarian Goulash II image

This is a dish that my aunt gave me. It takes awhile to make, but it is worth it. Hope you like it. Serve over spaetzle or rice.

Provided by RHONDA STORY

Categories     Soups, Stews and Chili Recipes     Stews     Goulash Recipes

Time 10h30m

Yield 6

Number Of Ingredients 10

2 pounds beef chuck roast, cubed
1 large onion, diced
½ cup ketchup
2 tablespoons Worcestershire sauce
1 tablespoon brown sugar
2 teaspoons salt
2 teaspoons Hungarian sweet paprika
½ teaspoon dry mustard
1 ¼ cups water, divided
¼ cup all-purpose flour

Steps:

  • Place beef in slow cooker, and cover with onion. In a medium bowl, stir together ketchup, Worcestershire sauce, brown sugar, salt, paprika, mustard, and 1 cup water. Pour mixture over beef and onions.
  • Cover, and cook on Low for 9 to 10 hours, or until meat is tender.
  • Mix 1/4 cup water with flour to form a paste, and stir into goulash. Cook on High for 10 to 15 minutes, or until sauce thickens.

Nutrition Facts : Calories 281.1 calories, Carbohydrate 15.3 g, Cholesterol 68.6 mg, Fat 15.8 g, Fiber 0.8 g, Protein 19.2 g, SaturatedFat 6.2 g, Sodium 1099.6 mg, Sugar 8.6 g

CHEF JOHN'S AMERICAN GOULASH



Chef John's American Goulash image

One of my all-time favorite comfort food meals growing up was the beef goulash they served in my school cafeteria alongside a slice of buttered white bread and a carton of milk. Little did I know that it wasn't really goulash, but an Americanized version, invented to stretch a small amount of beef into enough food for a not-so-small family. This is one of those very simple dishes that does not taste simple--perfect for your weeknight dinner rotation.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Stews     Goulash Recipes

Time 1h15m

Yield 12

Number Of Ingredients 18

1 tablespoon olive oil
1 large onion, diced
2 pounds ground beef
4 cloves garlic, minced
2 teaspoons kosher salt
½ teaspoon ground black pepper
1 pinch cayenne pepper, or to taste
2 tablespoons paprika
2 teaspoons Italian seasoning
2 bay leaves
1 quart chicken broth
1 (15 ounce) can diced tomatoes
1 (24 ounce) jar marinara sauce
1 cup water
2 tablespoons soy sauce
2 cups elbow macaroni
¼ cup chopped Italian parsley
1 cup shredded white Cheddar cheese

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.

Nutrition Facts : Calories 336.3 calories, Carbohydrate 25.1 g, Cholesterol 58.1 mg, Fat 17.3 g, Fiber 3.2 g, Protein 18.9 g, SaturatedFat 6.9 g, Sodium 1168.9 mg, Sugar 7.4 g

GOULASH



Goulash image

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

1 tablespoon olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 pound ground beef
Kosher salt and freshly ground black pepper
1 teaspoon paprika
2 teaspoons Italian seasoning
1 tablespoon tomato paste
One 15-ounce can diced tomatoes
One 15-ounce can tomato sauce
1 teaspoon Worcestershire sauce
1 cup low-sodium beef broth
8 ounces cavatappi pasta
4 ounces sharp Cheddar, shredded on the large holes of a box grater (about 1 cup), plus more for serving
2 tablespoons chopped fresh parsley, plus more for serving

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.

BUDAPEST BEEF GOULASH II



Budapest Beef Goulash II image

Adapted from the New York Times Cookbook. The original lists the first ingredient as "fat."

Provided by Chocolatl

Categories     One Dish Meal

Time 2h40m

Yield 5 serving(s)

Number Of Ingredients 10

2 tablespoons vegetable oil
2 large onions, chopped
1 small tomatoes, chopped
1 small green pepper, seeded and chopped
1 tablespoon sweet paprika
1 1/2 lbs beef chuck, cubed
1 teaspoon tomato paste
2 teaspoons salt
1 cup boiling water
2 large potatoes, diced

Steps:

  • Heat oil in a heavy 2 1/2-quart saucepan.
  • Add onions and cook until golden brown, about 10 minutes.
  • Add tomato, green pepper, paprika, beef, tomato paste and salt.
  • Cook over medium heat, stirring, until beef loses its red color.
  • Reduce heat to medium-low, add water, cover and simmer for 1 1/2 hours.
  • Remove meat and set aside.
  • Strain liquid.
  • Discard solids and return liquid to pot.
  • Return meat to pot.
  • Add potatoes and simmer until tender, about 1 hour.

Nutrition Facts : Calories 506.9, Fat 29.1, SaturatedFat 10.1, Cholesterol 93.9, Sodium 1031.2, Carbohydrate 33.7, Fiber 5.3, Sugar 4.8, Protein 27.8

WOLFGANG'S BEEF GOULASH



Wolfgang's Beef Goulash image

Provided by Food Network

Categories     main-dish

Time 4h5m

Yield 4 servings

Number Of Ingredients 29

2 tablespoons extra virgin olive oil
4 cups onions, thinly sliced
1 tablespoon sugar
3 garlic cloves, minced
1 tablespoon caraway seeds, toasted and ground
1 1/2 tablespoons sweet paprika
1 teaspoon spicy paprika
2 tablespoons minced fresh marjoram leaves
1 teaspoon minced fresh thyme leaves
1 bay leaf
3 tablespoons tomato paste
2 tablespoons balsamic vinegar
4 cups chicken stock
2 1/2 pounds beef shank, cut into 2-inch cubes
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Spaetzle, recipe follows
4 egg yolks
1 egg
1 3/4 cups milk
1 pound (about 3 cups) all purpose flour
1/4 teaspoon freshly grated nutmeg
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup peanut oil
Salt
Pepper
2 ounces unsalted butter
1 tablespoon fresh minced parsley

Steps:

  • In a large saute pan, heat the olive oil and saute the onions and sugar until caramelized. Add the garlic and caraway seed. Cook for 1 minute. Add the sweet and sharp paprika, marjoram, thyme, and bay leaf. Saute another minute, until fragrant. Add the tomato paste. Deglaze with the vinegar and the stock and add the pieces of beef shank, salt, and pepper. Bring to a boil, then lower to a simmer and cook until very tender, about 1 1/2 hours, stirring occasionally.
  • Taste and adjust seasoning with salt and pepper. Serve with Spaetzle on the side.
  • In a small bowl, beat together the egg yolks, egg and milk. In a medium bowl, combine the flour, nutmeg, salt, and pepper. Add the egg mixture to the flour mixture and mix with hand until well blended. Do not overmix at this stage. Cover the bowl and refrigerate. Allow the batter to rest for at least 1 hour.
  • Bring salted water to a boil. Place a perforated hotel pan on top of the pot. Place the batter on the pan and force through the holes to form spaetzle. Cook for 4 to 5 minutes, or until al dente. Transfer cooked spaetzle to a bowl of ice water to shock. When cool to the touch, drain well. Stir in half the oil. (At this point you can cover and refrigerate up to 2 days).
  • Over high heat, place a large saute pan until it gets very hot. Add the remaining 1/4 cup of oil and the boiled spaetzle. Saute until golden. Season, to taste, with salt and pepper. Finish with butter and sprinkle with parsley.

HUNGARIAN GOULASH



Hungarian Goulash image

Provided by Food Network

Categories     main-dish

Time 2h45m

Yield 4 to 6 servings

Number Of Ingredients 24

1 strip bacon
2 onions, medium dice
1 tablespoon olive oil
2 1/2 pounds stewing beef, cut into 1/2-inch cubes
1 garlic clove
Pinch caraway seeds
2 tablespoons good quality sweet paprika (see Cook's Note)
2 cups warm water
2 cubes beef bouillon
2 whole canned tomatoes, chopped
1 green bell pepper
4 or 5 potatoes
2 tablespoons sour cream, plus more for plating
1 pound prepared spaetzle, as an accompaniment
Cucumber Salad, as an accompaniment, recipe follows
2 cucumbers
Seasoned salt
1/2 onion
1/2 cup white vinegar
1/4 cup water
2 teaspoons sugar
1/8 teaspoon sweet paprika
Pinch dill, dried or fresh (optional)
Dollop sour cream (optional)

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.

TRADITIONAL GERMAN GOULASH



Traditional German Goulash image

Provided by Food Network

Categories     main-dish

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 17

3 tablespoons canola oil
2 onions, chopped
2 1/4 pounds lean, trimmed stewing beef, such as round eye, and/or pork tenderloin
1 1/2 tablespoons chopped garlic
1/2 tablespoon caraway seeds
3 tablespoons paprika
1 1/2 tablespoons Montreal steak seasoning
1 teaspoon onion powder
1/2 teaspoon cayenne powder, or more for extra spice
1 teaspoon salt
1 teaspoon pepper
3 large green bell peppers, cut into 1-inch pieces
3 large red bell peppers cut into 1-inch pieces
One 16-ounce can tomato puree
One 6-ounce can tomato paste
1 1/2 cups vegetable broth
Spaetzle, egg noodles or dumplings, for serving

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.

GOULASH FOR 2



Goulash for 2 image

My husband and I usually eat this over egg noodles or pearl barley. This is great comfort food but I'm curious to see how many calories are in this dish!

Provided by Queen Dana

Categories     Stew

Time 25m

Yield 2 serving(s)

Number Of Ingredients 12

1 tablespoon butter
1/2 lb stew meat, cut into small chunks
2 tablespoons onions, diced
1 teaspoon garlic, minced
salt and pepper
1 cup tomatoes, diced
1/4 cup beef broth
1/4 cup beer
2 teaspoons sweet paprika
1/2 teaspoon ground cloves
fresh parsley or dill, chopped
1/4 cup sour cream or 1/4 cup plain yogurt

Steps:

  • 1. In a deep skillet brown the stew meat in butter and saute the onion and garlic; salt and pepper to taste. Add tomatoes, beef broth, beer, paprika and cloves; let simmer untill beef is cooked. Stir in parsley or dill and sour cream.

Nutrition Facts : Calories 441.9, Fat 34.3, SaturatedFat 16.4, Cholesterol 104, Sodium 199.5, Carbohydrate 8.8, Fiber 2.2, Sugar 3.1, Protein 23.4

HAMBURGER GOULASH



Hamburger Goulash image

Make and share this Hamburger Goulash recipe from Food.com.

Provided by Trish the dish too

Categories     One Dish Meal

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 7

4 -6 ounces egg noodles
1 1/2 lbs ground beef
1/2 cup chopped onion
10 1/2 ounces tomato soup
10 1/2 ounces condensed cream of chicken soup
10 1/2 ounces condensed cream of mushroom soup
15 1/4 ounces corn

Steps:

  • Preheat oven to 350°F.
  • Brown hamburger, and onion until ground beef is browned through. Drain fat.
  • Mix soup,and corn with hamburger mixture. 3.Cook egg noodles according to directions on the bag. Drain noodles and add to hamburger mixture and pour into a casserole dish or baking dish.
  • Bake for 30 minutes until golden and bubbly.

Nutrition Facts : Calories 774.5, Fat 37.3, SaturatedFat 12.9, Cholesterol 145.6, Sodium 1515.3, Carbohydrate 69.8, Fiber 5.1, Sugar 12.3, Protein 43.6

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Sep 12, 2014 - A slow cooker version of the traditional paprika stewed beef with dry mustard and Worcestershire for added zip.
From pinterest.com


GOULASH RECIPE - THE SPRUCE EATS
Add the beef broth, tomato sauce, and diced tomatoes, and bring to a boil. Cover the pan and reduce the heat to low; simmer for 20 minutes. Add the macaroni to the sauce mixture and increase the heat to medium-low. Cover the pan and cook, occasionally stirring, until the pasta is tender, about 12 to 15 minutes.
From thespruceeats.com


GERMAN BEEF GOULASH RECIPES ALL YOU NEED IS FOOD
2 teaspoons olive oil: 1 boneless beef chuck roast or venison roast (about 2 pounds), cut into 1-inch cubes : 1-1/2 teaspoons salt, divided : 1/2 teaspoon coarsely ground pepper, divided
From tutdemy.com


GOULASH RECIPES | BBC GOOD FOOD
Roast aubergine with goulash sauce & sweet potato fries. 36 ratings. Try aubergine for a filling veggie meal worthy of Sunday lunch. Teamed with a goulash sauce and sweet potato chips, you can pack in all five of your 5-a-day.
From bbcgoodfood.com


THE HUMBLE BEGINNINGS OF GOULASH - SMITHSONIAN MAGAZINE
April 2016. Goulash began as a humble soup-stew, cooked over an open fire by Hungarian herdsmen. The addition of refined varieties of paprika from ground red chilies made the dish an …
From smithsonianmag.com


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