Greek Goulash Food

facebook share image   twitter share image   pinterest share image   E-Mail share image


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


  • 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.


Classic Goulash image

Easy recipe for making a classic goulash. Can also be done in a slow cooker. Inspired by Paula Deen's Bobby's Goulash.

Provided by pathunt

Categories     Soups, Stews and Chili Recipes     Stews     Goulash Recipes

Time 1h20m

Yield 8

Number Of Ingredients 11

2 pounds lean ground beef
2 large yellow onions, chopped
3 cloves garlic, chopped
3 cups water
2 (15 ounce) cans tomato sauce
2 (14.5 ounce) cans diced tomatoes
3 tablespoons soy sauce
2 tablespoons dried Italian herb seasoning
3 bay leaves
1 tablespoon seasoned salt, or to taste
2 cups uncooked elbow macaroni


  • 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.

Nutrition Facts : Calories 385.5 calories, Carbohydrate 34.1 g, Cholesterol 74.3 mg, Fat 14.6 g, Fiber 4.4 g, Protein 28.2 g, SaturatedFat 5.6 g, Sodium 1466.1 mg, Sugar 9.1 g


Youvetsi: Greek Lamb Stew with Orzo image

Easy stovetop youvetsi can be made with lamb or beef and small orzo noodles, all cooked together in an aromatic tomato sauce with garlic, oregano, and other comforting Greek flavors! Tips and make-ahead instructions included.

Provided by Suzy Karadsheh

Categories     Main Course

Time 1h30m

Number Of Ingredients 15

1 pound lamb shoulder ((boneless, or lamb leg, trimmed of fat and cut into small 1-inch chunks))
Kosher salt and black pepper
extra virgin olive oil
2 large onions ((finely chopped))
4 garlic cloves ((minced))
1 cup red wine
1 teaspoon dry oregano
1 teaspoon paprika
1/2 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1 bay leaf
28 ounces whole San Marzano tomatoes
1 cup orzo pasta
1/2 cup fresh parsley ((chopped))
feta cheese ((for garnish, optional))


  • Pat the lamb dry and season with kosher salt and black pepper.
  • In a large, ceramic braising pan or heavy pan with a lid, heat 3 tablespoons extra virgin olive oil over medium-high heat until shimmering but not smoking. Add the lamb and cook for 7 to 10 minutes, tossing regularly, until browned. Transfer the lamb to a large plate for now.
  • In the same pan, add the onions and garlic. Season with kosher salt. Cook for 3 to 5 minutes, stirring regularly, until softened.
  • Return the lamb to the pan. Add the red wine, oregano, paprika, cinnamon, nutmeg and bay leaf. Cook until the wine has reduced by at least ½, then add 1 cup of water and the tomatoes. Break the tomatoes up using a wooden spoon. Bring to a boil, then reduce the heat to low. Cover and let simmer for 45 minutes to 1 hour, or until the lamb is cooked through.
  • Stir in the orzo and cover the pan. Let cook for another 20 minutes or until the orzo has cooked through and most of the moister has been absorbed.
  • Garnish with parsley and crumbled feta, if you like, before serving.

Nutrition Facts : Calories 197.6 kcal, Carbohydrate 21.3 g, Protein 13.2 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 30.5 mg, Sodium 233.2 mg, Fiber 1.4 g, Sugar 1.1 g, UnsaturatedFat 1.5 g, ServingSize 1 serving


Goulash image

Provided by Food Network Kitchen

Categories     main-dish

Time 3h5m

Yield about 4 to 6 main course servi

Number Of Ingredients 23

2 pounds beef chuck, cut into 2-inch cubes, patted dry
Kosher salt, as needed, plus 1 tablespoon
Freshly ground black pepper
Flour for dredging
Vegetable oil for searing, plus 3 tablespoons
1 large yellow onion, thinly sliced
4 cloves garlic, minced
2 teaspoons sweet paprika
1 teaspoon hot paprika
1 teaspoon caraway seeds
2 cups whole, peeled, canned tomatoes (with puree), roughly chopped
4 cups cold water
3 sprigs flat-leaf parsley
3 sprigs fresh thyme
1 bay leaf
3 tablespoons sour cream, plus more for the table
Buttered Egg Noodles with Parsley
12 ounces wide egg noodles
6 tablespoons unsalted butter, cut into small pieces and chilled
3 tablespoons minced flat-leaf parsley leaves
1/4 teaspoon kosher salt, plus more as needed
Freshly ground black pepper
1/4 teaspoon grated lemon zest (optional)


  • Spread the beef out on a baking sheet and season generously with salt and pepper. Dredge the beef in the flour. Transfer the beef to a fine mesh strainer and shake off any excess flour.
  • Heat a large Dutch oven with a tight-fitting lid over high heat. Pour in enough oil to reach about 1/3 of an inch up the sides. Add half of the beef and cook, uncovered, stirring occasionally, until well-browned, about 6 minutes. Using a slotted spoon, transfer the beef to a plate, leaving the oil in the Dutch oven. Repeat with the remaining beef. Drain the oil and wipe out the pan.
  • Preheat the oven to 275 degrees F. Return the Dutch oven to medium-high heat, and add the remaining 3 tablespoons oil. Saute the onion, stirring, until lightly browned, about 5 minutes. Add the garlic, paprika, and caraway and cook, stirring, until fragrant, about 1 minute. Add the tomatoes and simmer, stirring, until thickened, about 2 minutes more. Add the beef and water, cover, and bring to a boil. Using a piece of kitchen twine, tie together the parsley, thyme, and bay leaf and add to the pot. Braise in the oven, covered, until the beef is tender, about 1 1/2 hours.
  • Remove from the oven and set aside for 5 minutes. Skim the fat from the surface of cooking liquid with a ladle. Bring to a simmer, uncovered, on top of the stove, stirring occasionally, until liquid has thickened, about 20 minutes. Stir in the sour cream and continue to simmer, stirring occasionally, until the liquid has reduced to a sauce-like consistency and the beef is very tender, about 20 minutes more. Stir in the remaining 1 tablespoon salt and season with pepper to taste. Remove and discard the herb bundle.
  • Divide among bowls and serve with Buttered Egg Noodles with Parsley, rice, or sauerkraut. Pass sour cream at the table.
  • Bring a large pot of water to a boil and salt generously. Add the noodles and cook until al dente, tender but not mushy.
  • Meanwhile, ladle 1/4 cup of the noodle cooking water into a medium skillet. Set the skillet over low heat and, while whisking constantly, gradually add the butter, piece by piece, (let each piece of butter melt into the sauce before adding the next bit) until a smooth sauce has formed. Stir in the parsley and season with salt and pepper to taste. Add the lemon zest if desired.
  • Drain the noodles in a colander in the sink and leave whatever water clings to them--do not rinse. Transfer the noodles to a large bowl, add the sauce, and toss until well-coated. Serve.
  • Yield: about 4 to 6 side dish servings


Greek Goulash image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 17

6 pita rounds
Olive oil cooking spray
2 tablespoons extra-virgin olive oil
1 1/2 pounds ground sirloin or lamb
Black pepper
1 teaspoon dried oregano or 2 sprigs fresh, finely chopped
2 pinches ground cinnamon
1 onion, chopped
4 cloves garlic, grated
1 small eggplant, peeled and chopped into 1/4-inch dice
1 box frozen spinach, 10 ounces, defrosted and wrung dry in towel
1 (15-ounce) can tomato sauce
1/2 cup pitted, chopped kalamata black olives
1 lemon, zested
1/2 cup chopped flat-leaf parsley
1/2 pound orzo pasta
1 1/2 cups crumbled feta cheese


  • Heat oven to 400 degrees F.
  • Cut pita rounds into 6 wedges each with knife or kitchen scissors. Scatter wedges onto a baking sheet and spray with olive oil cooking spray. Season with salt and bake 10 minutes until golden. Remove from the oven and cool.
  • Heat a large high sided skillet with extra-virgin olive oil, 2 turns of the pan, over medium- high heat until oil ripples. Add beef or lamb, brown and crumble meat, about 5 minutes. Season the meat with salt, pepper, oregano, cinnamon. Add the onions, garlic and eggplant and cook 6 to 7 minutes then stir in spinach and tomato sauce. Simmer a few minutes and adjust seasonings.
  • Chop olives with lemon zest and parsley - Greek Gremolata!
  • Bring a large pot of salted water to a boil and cook orzo according to box instructions.
  • Drain orzo and combine with meat goulash. Top bowls of goulash with feta cheese, pita chips and olive gremolata.


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)


  • 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.

More about "greek goulash food"

greek-goulash-bigovencom image
Web Heat a large high sided skillet with extra-virgin olive oil, 2 turns of the pan, over medium- high heat until oil ripples. Add beef or lamb, brown and crumble meat, about 5 minutes. Season the meat with salt, pepper, …

top-25-greek-foods-the-most-popular-dishes-in-greece image
Web Jan 17, 2020 Stifado (Greek Beef Stew) Stifado is a traditional Greek beef-stew cooked with tomatoes, onions, cinnamon, vinegar or red wine, and a variety of spices and herbs. Traditionally, this Greek dish is either …

greek-food-35-traditional-dishes-to-eat-in-greece image
Web Jul 9, 2020 Another traditional Greek food is the Souvlaki, which you can find in almost any Greek restaurant. Souvlaki is basically grilled meat on a skewer and can be everything from pork, chicken, lamb, beef, and …

20-traditional-greek-appetizers-insanely-good image
Web Jun 8, 2022 20 Traditional Greek Appetizers These Greek appetizers are so good, you might not even need the rest of the meal! From spanakopita to meatballs to tasty dips, these Greek snacks are sure to please. …

what-is-goulash-allrecipes image
Web Jun 27, 2019 What is Hungarian Goulash? Goulash is a stew made of beef or other meat and vegetables, mostly tomatoes and bell peppers, and generously seasoned with paprika powder. The dish originated in …

Web Ingredients 6 pita rounds Olive oil cooking spray 2 tablespoons extra virgin olive oil (EVOO) 1 1/2 pounds ground sirloin or lamb Black pepper 1 teaspoon dried oregano or 2 sprigs …
  • Pre-heat the oven to 400°F.Cut the pita rounds into six wedges each with a knife or kitchen scissors.
  • Remove the wedges from the oven and cool.Heat a largen high-sided skillet with EVOO, two turns of the pan, over medium-high heat, until the EVOO ripples.

Web Pot-roast pork goulash with potatoes & greens 4 ratings Quick prep and slow cooking make this a great dish to throw in the oven on a wintry afternoon Roast aubergine with …

Web Whether you are looking for traditional Hungarian goulash or American goulash made with hamburger and macaroni, we have all the recipes you need right here! Classic Goulash …

Web Feb 7, 2022 Step. 1 Place the oil in a large dutch oven or pot and place over medium-high heat. Once hot, add the onion and cook until slightly softened, about 3 minutes. Add the …

Web Mar 21, 2023 Step 1. Set a large pot or Dutch oven over medium-high heat with a spoon of olive oil and add ground beef, minced garlic, and onion, cooking for 5 …

Web 6 pita rounds; 2 tablespoons extra-virgin olive oil; 1 1/2 pounds ground sirloin or lamb; 1 teaspoon dried oregano or 2 sprigs fresh, finely chopped; 2 pinches ground cinnamon; 1 …

Web Beef Goulash Beef Goulash - Hungarian Beef Goulash Recipe - Paprika Beef Stew Food Wishes 4.36M subscribers Join Subscribe Save 3M views 10 years ago Learn how to …

Web Aug 14, 2022 Cooking instructions 1 hour. 1 Add the chopped onions to the boiling water mixed with the wine and simmer for 30 minutes. 2 After 30 minutes, put the …

Web Jan 20, 2023 Hungarian goulash is a dish of paprika-spiced stewed beef and vegetables that’s typically served with buttered egg noodles (called csipetke, the Hungarian word for …

Related Search