Ground Beefvenison Goulash Food

GROUND BEEF GOULASH

Steps:

• Heat a large skillet over medium heat. Cook and stir beef, onion, and red bell pepper in the hot skillet until browned and crumbly, 7 to 10 minutes; drain and discard grease.
• Transfer beef mixture to a slow cooker; add beef broth, potatoes, carrots, ketchup, Worcestershire sauce, garlic, paprika, hot sauce, and salt. Stir the mixture, making sure the potatoes remain submerged in liquid.
• Cook on Low for 4 hours.

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.

GROUND BEEF/VENISON GOULASH

Steps:

• In a large pot, heat water to a boil.
• While waiting for the water to boil, in a medium to large sized skillet, heat olive oil on medium high heat; add onion, green pepper, minced garlic, and crushed red pepper and cook until onion is transparent.
• Add ground beef, salt and pepper, and cook mixture on medium high heat until no pink is showing in the meat; drain.
• Return the mixture to the skillet, add tomato sauce, and simmer.
• Cook macaroni according to directions on box then drain and rinse.
• Add macaroni to ground beef mixture and serve.

GROUND BEEF GOULASH

Steps:

• Brown beef and drain the fat.
• Add bell pepper, onion and garlic, salt (go lightly) the soya sauce is very salty and pepper to taste.
• Add tomato soup and water, soya sauce.
• Put lid on and simmer for 20 minutes.
• Then add a little more water and rice OR elbow macaroni.
• Simmer with lid on for 15 minutes,stir.
• Add parmesan cheese, Velveeta cheese to the top (don't stir).
• Take off stove and keep lid on until cheese melts.
• Serve with garlic bread and tossed salad.

VENISON GOULASH

Steps:

• Cover the meat in the flour.
• Melt the fat in a skillet, add the onion and garlic and cook until onions are clear.
• Add the meat and brown well.
• Add all the remaining ingredients.
• Stir well, cover and simmer gently stirring occasionally until the meat is tender (about two to three hours) Add water if liquid reduces too much, there are ought be a half cm of liquid over the meat.
• Taste and add salt if necessary. Serve hot.

GROUND BEEF-BACON GOULASH

Steps:

• In a large skillet, cook the bacon pieces until crisp; remove and drain fat (I save the fat to use in recipes).
• Add in the ground beef, onion and bell pepper; cook over medium-high heat until no longer pink; drain the grease.
• To the skillet with the ground beef add in the garlic, chili flakes, seasoned salt, black pepper and return the bacon to the skillet; cook stirring with a wooden spoon until the beef is slightly browned (about 8 minutes).
• Add in the two cans of undiluted tomato soup, tomato sauce, 1 tablespoon brown sugar, water and sliced mushrooms; stir and simmer uncovered over low heat for about 50 minutes (the longer you simmer the thicker and richer it will be, you can simmer up to 1-1/2 hours if desired).
• If the mixture is too thick then add in more water and simmer for more time.
• At this point you may season with more salt and pepper to taste if desired.
• Meanwhile cook the pasta in boiling water until al dente; drain.
• When the sauce has finished cooking mix in the cooked pasta, then sprinkle the top with grated cheese and place under the broiler to melt, or if your mixture is very hot the cheese will melt by itself.
• Spoon out of the skillet onto plates.