Goulash With Zip Food

MACARONI GOULASH

Steps:

• Saute green pepper and onions in margarine or oil.
• Add ground beef, salt and black pepper.
• Cook until browned.
• Add this to tomatoes, tomato sauce and macaroni.
• Simmer on low heat about 15 minutes.
• Stir occasionally to prevent sticking.
• Some water can be added if needed.

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.

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 WITH ZIP!

Steps:

• In large skillet, brown the ground sirloin for five minutes. When the meat starts to brown, add finely chopped onion, garlic, and peppers, worchestershire sauce, salt and pepper.
• When meat is browned and other ingredients tender, mix the tomato paste and chopped tomato into these ingredients and let cook another 10 minutes on medium heat.
• Pour contents of skillet into large pot, pour your pasta on top, then cover all ingredients with tomato juice. Add brown sugar to taste, just enough for a slight sweet flavor.
• Put a lid on the pot and keep heat on medium, for 15 minutes OR until it starts to thicken, then turn down heat to low for another 5- 10 minutes.
• NOTE: CHECK YOUR PASTA FROM TIME TO TIME, TO MAKE SURE IT IS NOT QUITE DONE--IF IT OVERCOOKS, IT WILL BECOME GUMMY.
• ALSO, BY POURING THE TOMATO JUICE ONTO THE MEAT AND PASTA, THE JUICE COOKS INTO THE PASTA, MAKING IT TASTIER. I DO THIS INSTEAD OF COOKING THE PASTA IN WATER AND THEN DRAINING.
• SERVE WITH CRUSTY BREAD AND SALAD.