ITALIAN STYLE GOULASH RECIPE - (4.1/5)
Provided by mikeimmell
Number Of Ingredients 13
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.
ITALIAN STYLE BEEF GOULASH WITH GNOCCHI
Beef cubes cooked low and slow on the stove-top until fork tender, in a rich tomato and paprika sauce.
Provided by Jennifer
Categories Main Course
Time 3h30m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 365 kcal, Carbohydrate 13 g, Protein 22 g, Fat 25 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 81 mg, Sodium 253 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
GOULASH
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
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.
MOMMA'S ITALIAN GOULASH
Make and share this Momma's Italian Goulash recipe from Food.com.
Provided by heatherdenice
Categories Pork
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 6
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!
Nutrition Facts : Calories 622, Fat 24.5, SaturatedFat 8.2, Cholesterol 107, Sodium 1884.4, Carbohydrate 73.7, Fiber 5.6, Sugar 12.4, Protein 27.9
AMERICAN GOULASH
Growing up in Boston, I never knew that this 50's "once-a-week-at-home dinner" and "once-a-week-at-school lunch" was a regional dish! I still make this probably once every 2 weeks. Easy, cheap and comfort food all rolled into one huge pot! (It is always called American Chop Suey here, but while I was living in LA friends called it Goulash - so I've compromised!)
Provided by davianng
Categories One Dish Meal
Time 30m
Yield 1 pot, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Brown ground beef, onion and pepper.
- Season with garlic salt and pepper.
- Add tomatoes and tomato sauce.
- Simmer 10 minutes while macaroni is cooking.
- Boil macaroni al dente, drain, rinse.
- Return macaroni to pot, add beef and tomato mixture.
- Serve in bowls with shredded cheese.
- Even better left over and reheated (add a little water or tomato juice when reheating, if too dry).
GOULASH TRIESTINO
This is Lidia Bastianich's delicious recipe for Beef Goulash in the style of Trieste, a city in Northern Italy that had previously been part of the Austro-Hungarian empire. This recipe is great because it's simple yet has loads of flavor. She suggests serving it Middle European style with boiled or mashed potatoes, Italian style with polenta or fettuccine or simply with steamed rice.
Provided by Velouria
Categories Very Low Carbs
Time 2h10m
Yield 6-10 serving(s)
Number Of Ingredients 10
Steps:
- Pour the olive oil into a small saucepan (about 6 cup capacity), set over medium-low heat, and drop in the onion wedges. Toss to coat in oil, season with 1/2 teaspoon salt and cook gently for 3-4 minutes until sizzling and softening.
- Spread onions in the bottom of a heavy-bottomed 9 or 10-inch saucepan (such as an enameled cast-iron French oven with a tight-fitting cover) and drop the beef cubes on top of the onions, filling the pan in one layer. Sprinkle another 1/2 teaspoon of the salt, all the paprika, and the oregano over the meat and drop in the rosemary. Without stirring or turning the meat chunks, cover the pan tightly. Heat the meat, with the seasonings on top and the onions below, so it starts to release its juices and stew. Check once or twice to see that the pan liquid is bubbling and the onions are melting (not burning) but don't stir.
- After 30 minutes or so, set the cover ajar a couple of inches and adjust the heat to keep the juices bubbling and slowly reducing. As they thicken, stir up the onions so they don't burn and tumble the meat in the pan.
- Continue cooking, partially covered, for another 1/2 hour or so. When the juices are concentrated and thick in the pan bottom, prepare the goulash sauce:.
- Pour 3 cups cold water in the small pan and whisk in the flour. Set over low heat and continue whisking until the flour is dispersed with no lumps, then whisk in the tomato paste. Heat gradually, whisking often, until the tomato-flour water just comes to a bubbling boil. Pour into the big saucepan and stir well, turning the meat chunks over--they should be nearly covered in sauce.
- Bring the sauce to a gentle simmer, put on the cover slightly ajar, and cook 45 minutes to an hour, until the meat is quite tender and the sauce is somewhat reduced. Season with more salt to taste. Turn off the heat and let the goulash cool in the pan for several hours before serving or refrigerate overnight.
- Reheat slowly, stirring now and then, until the meat is thoroughly heated. Thin the sauce with water if it has thickened too much. Serve hot. (Though not part of the original recipe, I like to garnish mine with a dollop of sour cream.).
Nutrition Facts : Calories 550.8, Fat 27.9, SaturatedFat 7.4, Cholesterol 190.8, Sodium 988.8, Carbohydrate 8.5, Fiber 1.6, Sugar 3.5, Protein 63.5
ITALIAN BEEF AND PEPPERS GOULASH
This is a family concocted favorite. When I was a kid we called it Diago Goulash...but thats not quite PC. ENJOY!
Provided by princess buttercup
Categories Stew
Time 55m
Yield 6 serving(s)
Number Of Ingredients 11
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.
SOUTHERN STYLE GOULASH
Make and share this Southern Style Goulash recipe from Food.com.
Provided by lewishmize
Categories One Dish Meal
Time 50m
Yield 4 1 qt bags
Number Of Ingredients 4
Steps:
- Cook the Macroni in 3/4 Clamato Sause and 1/4 water.
- Recipezaar Managment forgot to include the Recipe #943932 ingrediates and directions PLEASE CORRECT!
- 3 rd TRY RECIPEZARR ------ PLEASE CORRECT.
Nutrition Facts : Calories 16.2, Fat 0.2, Sodium 3.4, Carbohydrate 2.7, Fiber 0.9, Sugar 1.4, Protein 1.9
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