Hamburger Goolash Food

HAMBURGER GOULASH

Steps:

• In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add the water, ketchup, Worcestershire sauce, paprika, sugar, salt, mustard and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. , In a small bowl, combine flour and cold water until smooth; stir into the meat mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with noodles or potatoes. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

HAMBURGER GOULASH

Steps:

• Cook ground beef and onion in a large skillet until beef is browned. Drain off grease from hamburger.
• Add soup, tomatoes and all other ingredients except pasta.
• Cook until mixture starts to boil. Add pasta and simmer until it is tender, about 12 minutes. Makes 6 to 8 servings

VINTAGE HAMBURGER GOULASH

Steps:

• Saute beef, 1/2 tsp of red pepper flakes and 2 onions in large frying pan. Drain excess fat. Lots of onions makes this good.
• Meanwhile, in another pan cook macaroni in boiling, salted water until tender. Set aside until almost ready to serve.
• When beef and onions are finished cooking, add the canned, crushed tomatores and approximately 1/2 cup water; also add garlic salt, pepper, chili powder and mix well.
• Simmer for about 20 minutes; then add cooked macaroni noodles and mix well when ready to serve. If you add the macaroni noodles too soon, they may over cook and get mushy.

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 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.

HAMBURGER GOULASH

Steps:

• Start a large pot of boiling, salted water for the noodles.
• Place hamburger in a large skillet, add salt, pepper and garlic salt. Cook until done, then drain well. Place back into skillet.
• Add the un-drained tomatoes, drained corn and drained peas to the meat mixture.
• Add noodles to boiling water as directed on package. (I prefer No-Yoke because they reheat the next day without being mushy.).
• Meanwhile, back at the ranch. I mean back to the meat mixture. Reduce the heat and simmer on low for 15 min or until some of the liquid has evaporated and condensed.
• Taste seasoning and adjust as needed.
• Drain the noodles VERY well and put back into the hot pot that you cooked them inches (this helps dry the excess moisture off of the noodles, it works wonders for mashed potatoes, too!).
• Carefully pour the meat mixture into the noodles and mix well.
• Serve with a white roll or bread (untoasted) with butter to soak up the sauces)
• Also, check out my highly rated Monterey Chicken, Bursting with Flavor #81513. :).
• Yum. Please enjoy.

HAMBURGER "GOOLASH"

Steps:

• Put water on for boiling for the rotini (heat setting usually on high or the next to highest setting for boiling). Before water starts boiling, add butter and a dash of salt into the water.
• Put hamburger into the pan for frying, adjust heat as you usually would for frying a hamburger. Add your own desired amounts of all of the spices listed on top of the hamburger.
• *The spices REALLY depend on how you like for the hamburger to taste. I usually try to test the hamburger after it has gotten brown, then add more spices if needed.
• In the Meantime: Go ahead and open up your cans of tomato sauce and choice of canned tomatoes AND/OR spaghetti sauce if it is in a can.
• Keep stirring up the hamburger, as usual. Add diced onion and stir. If desired, add spices again.
• If water is boiling for the rotini, add rotini and stir so the pasta will not stick to the bottom of the saucepan. Let boil until done; DO NOT OVERCOOK.
• Go back to Hamburger and make sure all of it is brown (or cook the way that you like it; I sometimes cook it just a little crispy, but not too crispy, ya know?), and drain.
• Whenever rotini is done boiling, drain completely and put back into the pan (DO NOT PUT BACK ON BURNER).
• Pour tomato sauce, tomatoes and/or spaghetti sauce in with the rotini and mix until all of the rotini is completely covered with sauce.
• Whenever hamburger is completely drained, add to the pasta mixture and mix thoroughly.
• Pour mixture into (what I believe is) a 14x20 baking pan. OR! You can use a baking pan that it will all fit into, I don't know what the measurements are on my baking dishes exactly, so just go with the flow.
• Spread out into the baking pan, then add your desired amount of Mozzarella cheese. (It is typically enough to completely cover the whole dish) Not too much, not too little.
• Set your oven to 350 degrees and bake for AT THE MOST 30 minutes. If you are using a glass baking pan, you can tell whenever it's done because you can see it boiling on the inside of the dish.
• You can tell, for the most part, that it is done whenever the cheese is starting to melt. After you start to see the cheese melting then you can either go ahead and start eating it, or leave it in the oven until it is melted to your liking.

1950'S HAMBURGER GOULASH

Steps:

• Cook macaroni in boiling salted water until tender.
• Drain macaroni.
• Combine tomato paste, water and baking soda and set aside.
• Fry bacon in a medium fry pan until medium done.
• Add mushrooms, green pepper, onions, and cook until tender (about 5 minutes).
• Add ground beef,stirring constantly until beef is done.
• Add all seasonings (including parsley) and HALF of tomato paste mixture and simmer for 5 minutes for flavors to blend.
• Place half of the cooked macaroni in a greased 9x 13 casserole dish.
• Sprinkle HALF the parmesan cheese.
• Cover with ALL the meat mixture.
• Cover with remaining half of cooked macaroni.
• Sprinkle with remainging parmesan cheese.
• Finally, top with remaining tomato paste mixture.
• If desired, top with bread crumb mixture.
• Cover casserole tightly (SPRAY FOIL WITH PAM OR CASSEROLE TOP WILL STICK) and bake at 375 degrees for 30 minutes.

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.