Italian Goulosh Food

ITALIAN GROUND BEEF GOULASH RECIPE

Steps:

• In a large skillet or dutch oven combine ground beef and diced onion. Cook until the beef is no longer pink. Remove beef and onion from the pan and set aside. Add carrots, green pepper, and celery to the beef juices and cook until they just start to soften. Don't overcook.
• Drain meat juices from the pan if necessary. Add all remaining ingredients back into the pan except for the parmesan and cooked pasta. Stir to combine and let cook until extra juices cook down. Add the cooked pasta and stir in the parmesan. Add salt and pepper as needed.
• Serve in bowls and top with additional parmesan cheese and fresh parsley if desired.

ITALIAN STYLE BEEF GOULASH WITH GNOCCHI

Steps:

• Heat olive oil in a Dutch oven or other large, heavy-bottomed pot over medium heat. Add onions and 1 Tbsp water. Cook onions, stirring regularly until nicely softened and opaque, but not browned, about 4-5 minutes. Add the beef cubes and a sprinkling of salt and cook with the onion, stirring and rotating the beef cubes so they cook on each side, about 10 minutes.
• Add the paprika and flour and stir in, cooking for about 1 minute. Add the tomato paste, bay leaf, thyme, oregano and rosemary to the pot and stir just to combine. Pour hot water over the meat and onion mixture, just until the water covers the meat. You may not need all of the 3 cups of water or you may need a bit more. Season the pot with a bit more salt and some freshly ground pepper and stir.
• Reduce heat to just a bit above low (or what ever setting maintains a gentle simmer. DO NOT COVER POT with lid, but you can set a lid askew over the top, so moisture can escape, but spatters and heat is contained a bit. Simmer for about 3 hours, checking and stirring periodically and adding additional hot water as needed to keep the mixture moist. Generally adding 1/4-1/2 cups of water a couple of times, but only if needed and as needed. As the cooking time nears the end, add only enough water to keep the sauce loose, but not so much that it will thin the lovely, thicker sauce that is forming. The best strategy at the end part of cooking is to add less water, but add it more regularly (every 5-10 minutes). Watch closely during the last part of cooking to make sure the mixture doesn't dry too much and scorch.
• Taste sauce and add additional salt and pepper, as needed. Serve warm with cooked potato gnocchi, over polenta or pasta. Garnish with some grated Parmesan, if you like.

ITALIAN STYLE GOULASH RECIPE - (4.1/5)

Steps:

• 1. Fry bacon and cut into bite-size pieces. Remove bacon from skillet and set aside. 2. Drain off excess bacon drippings and in the same skillet brown the ground beef/turkey, onions, and green peppers. 3. Stir in tomatoes, tomato sauce, kidney beans if you are using them, mushrooms, Italian Seasoning, and garlic. 4. Cover and cook at medium heat for 15 minutes. 5. Stir in bacon and cooked macaroni. 6. Place in lightly-greased 9x13 casserole dish. 7. Sprinkle cheese on top and bake at 350 degrees for 1 hour.

MOMMA'S ITALIAN GOULASH

Steps:

• Prepare meat, if using, drain well.
• While cooking the meat, boil the Klusky noodles per package instructions, drain.
• Sauce:Combine the tomato sauce and stewed tomatoes in a blender and mix until as smooth as you like. Add the sugar to taste and blend until well mixed.
• In a large serving bowl, combine noodles, sauce, meat, and mushrooms (if using). Stir well.
• Hock Family Suggestion:Serve with garlic bread, a salad, and greenbeans. Enjoy!

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.

ITALIAN GOULOSH

Steps:

• Break hamburger up, into large deep frying pan.
• Add just enought water so hamburger won't burn. Cook at medium heat. Add onions, garlic, oregano, bell pepper, mushrooms and salt and pepper to taste. Stir occasionally.
• When cooked add corn, tomato paste and let simmer for 10 minutes.
• In separate pot cook pasta shells according to instructions on package. Add shells to sauce and stir.

GOULOSH

Steps:

• Peel and cut potatoes into quarters.
• Cut celery stalks into 3rds.
• Slice green pepper into chunks or strips. (Don't cut veggies too small as this soup cooks for a long time and small pieces will cook down to nothing, you want to be able to eat pieces of them).
• Slice up onion into quarters.
• Rinse carrots.
• Pound out top round steak and cut it into large pieces.
• On a plate combine flour, salt & pepper. Dredge steak pieces in this mixture. That means coat all sides of steak.
• In a large stock pot add 1-2T extra virgin olive oil. Brown meat in stock pot on both sides. Drain oil out of stock pot, but keep steak in there. (No need to cook through, you are only looking to brown meat as it will cook in soup mixture).
• Pour both cans of whole stewed tomatoes into pot.
• Add about 3/4 of the 32oz carton of beef broth.
• Add in all other veggies
• There should be enough liquid to cover everything in the pot, if not add some water or any remaining beef broth.
• Mix in minced onion, salt & pepper.
• Bring to a boil and then reduce to barely a simmer.
• Cook 3-4 hours. The meat will fall apart and is very tender.
• Serve with dinner rolls.

EASY CLASSIC GOULASH

Steps:

• Heat a large pot or Dutch oven over medium-high heat. Cook and stir beef in the hot pot until browned and crumbly, about 10 minutes; drain and discard grease. Stir onion and garlic into beef; cook and stir until onion is translucent, about 10 minutes.
• Stir tomato sauce, diced tomatoes, water, sofrito, Worcestershire sauce, Italian seasoning, seasoned salt, and bay leaves into beef mixture. Bring mixture to a boil, reduce heat to low, cover the pot, and simmer, stirring occasionally, until flavors blend, about 20 minutes.
• Pour macaroni into beef mixture, cover the pot, and continue simmering until pasta is tender and flavors are completely blended, about 25 minutes. Discard bay leaves.

ITALIAN BEEF AND PEPPERS GOULASH

Steps:

• In large pan, brown steak in oil.
• Add onions and cook 3 minutes.
• Add tomato sauce, water, tomatoes and spices.
• Bring to boil, then Simmer 30 minutes or more.
• Add green peppers.
• Cook 15 minutes.
• (I don't like them too mushy).
• Serve over rice.