Hamburger Goulash Recipe From The 1950s Food

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.

QUICK BEEF GOULASH WITH EGG NOODLES

Steps:

• Bring a large pot of salted water to a boil. Slice the steaks as thinly as possible (about 1/8 inch) on an angle, trimming off any large pockets of fat. Season with salt and pepper. Melt 1 tablespoon of the butter in a large skillet over medium-high heat. Add the sliced steak, spreading it out in a single layer. Increase the heat to high and cook, undisturbed, until browned on the bottom, 2 to 3 minutes. Remove the steak and any juices to a bowl.
• Add 2 tablespoons of the remaining butter to the skillet and reduce the heat to medium high. Add the onion and cook, stirring occasionally, until starting to soften and brown, about 5 minutes. Stir in the bell peppers, paprika, caraway seeds, a big pinch of salt and a few grinds of pepper. Cook, stirring, until the spices are toasted, about 1 minute. Return the steak to the skillet along with the tomatoes, beef broth and 1 teaspoon salt. Cover and bring to a boil, then reduce to a simmer and cook, partially covered, until the steak is tender, about 15 minutes. Season with salt and pepper.
• Meanwhile, cook the egg noodles in the boiling water as the label directs. Drain and return the noodles to the pot; stir in the remaining 1 tablespoon butter. Season with salt. Divide the noodles and stew among bowls. Top with the parsley and sour cream.

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.

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.

HAMBURGER GOULASH

Steps:

• Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
• Add all ingredients (except noodles) to browned ground meat and simmer for 1 hour, then add noodles.

HAMBURGER GOULASH

Steps:

• In a Teflon pot halfway full with water, add pasta and leave it there until tender.
• Meanwhile, in a small bowl smash the ground beef. In a Teflon pan with a bit of oil add your smashed ground beef. [Make sure the beef is all cooked]. Add a little salt and pepper to season the beef.
• Add your tender pasta. Add your tomato sauce and parmesan cheese and your finished!

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.