Kicked Up Goulash Food

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KICKED-UP GOULASH



Kicked-Up Goulash image

This is no elementary school goulash, although it's as easy and a teen-pleaser. I created this recipe with what I had on hand, but the pearl onions and corn kick it up. It's hard to stop eating.

Provided by MARYFLOWERS

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Stovetop Macaroni and Cheese Recipes

Time 35m

Yield 4

Number Of Ingredients 8

2 ½ cups elbow macaroni
¾ pound ground beef
1 cup frozen pearl onions
1 cup canned corn kernels, drained
1 ½ teaspoons Italian seasoning, or more to taste
1 (26 ounce) jar chunky spaghetti sauce (such as Del Monte®)
salt to taste
⅓ cup shredded Cheddar-Monterey Jack cheese blend

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain. Return drained macaroni to the pot.
  • Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until partially browned, 3 to 5 minutes; add pearl onions, corn, and Italian seasoning. Continue to cook and stir until the beef is no longer pink, about 2 minutes. Place a cover on the skillet and cook until the onions are heated through, 3 to 5 minutes. Drain and discard excess fat. Add beef mixture to macaroni.
  • Pour spaghetti sauce over the beef and pasta; stir to coat. Heat over medium-low heat, stirring occasionally, until hot, about 5 minutes.
  • Season pasta mixture with salt and more Italian seasoning, as needed; top with Cheddar-Monterey Jack cheese blend to serve.

Nutrition Facts : Calories 659.5 calories, Carbohydrate 88 g, Cholesterol 65.3 mg, Fat 19.8 g, Fiber 9.4 g, Protein 30.2 g, SaturatedFat 7.7 g, Sodium 982.4 mg, Sugar 18.3 g

SPICY GOULASH



Spicy Goulash image

Ground cumin, chili powder and a can of Mexican diced tomatoes jazz up my goulash recipe. Even the elbow macaroni is prepared in the slow cooker. -Melissa Polk, West Lafayette, Indiana

Provided by Taste of Home

Categories     Dinner

Time 5h55m

Yield 12 servings.

Number Of Ingredients 15

1 pound lean ground beef (90% lean)
4 cans (14-1/2 ounces each) Mexican diced tomatoes, undrained
2 cans (16 ounces each) kidney beans, rinsed and drained
2 cups water
1 medium onion, chopped
1 medium green pepper, chopped
1/4 cup red wine vinegar
2 tablespoons chili powder
1 tablespoon Worcestershire sauce
2 teaspoons beef bouillon granules
1 teaspoon dried basil
1 teaspoon dried parsley flakes
1 teaspoon ground cumin
1/4 teaspoon pepper
2 cups uncooked elbow macaroni

Steps:

  • In a large skillet, cook beef over medium heat until no longer pink; drain. Transfer to a 5-qt. slow cooker. Stir in the tomatoes, beans, water, onion, green pepper, vinegar, chili powder, Worcestershire sauce, bouillon and seasonings. , Cover and cook on low for 5-6 hours or until heated through., Stir in macaroni; cover and cook 30 minutes longer or until macaroni is tender.

Nutrition Facts : Calories 222 calories, Fat 5g fat (2g saturated fat), Cholesterol 23mg cholesterol, Sodium 585mg sodium, Carbohydrate 30g carbohydrate (7g sugars, Fiber 6g fiber), Protein 15g protein. Diabetic Exchanges

GOULASH



Goulash image

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

1 tablespoon olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 pound ground beef
Kosher salt and freshly ground black pepper
1 teaspoon paprika
2 teaspoons Italian seasoning
1 tablespoon tomato paste
One 15-ounce can diced tomatoes
One 15-ounce can tomato sauce
1 teaspoon Worcestershire sauce
1 cup low-sodium beef broth
8 ounces cavatappi pasta
4 ounces sharp Cheddar, shredded on the large holes of a box grater (about 1 cup), plus more for serving
2 tablespoons chopped fresh parsley, plus more for serving

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.

SPICY GOULASH KICKED UP!



Spicy Goulash Kicked Up! image

Growing up in a smaller midwestern town it seemed like every family had some version of this hamburger macaroni dish. It was inexpensive, fast, easy and satisfied the biggest appetites. Served with a veggie, bread and a green salad this made for a good home cooked square meal. Most say that the leftovers are even better. This...

Provided by Dawn Whitted

Categories     Beef

Time 1h5m

Number Of Ingredients 18

4 c cavatappi, elbow or shell pasta
1/2 lb ground beef, lean
2 Tbsp italian sausage, hot, mild or sweet
2 Tbsp olive oil, extra virgin
1 small yellow onion, diced
1 small green bell pepper, diced
1 medium carrot, peeled & diced
1 clove garlic, minced
1 can(s) stewed tomatoes, italian-style
2 can(s) tomato soup
2 Tbsp italian seasoning blend
1 tsp garlic salt
1 1/2 Tbsp worcestershire sauce
1 tsp red pepper flakes
1 tsp black pepper
1/2 can(s) water to thin soup slightly into a sauce
1 1/2 c shredded cheddar cheese
3 Tbsp pickled jalapeno - optional**

Steps:

  • 1. Bring 3 qts. salted water to a rolling boil and add pasta. Stir, cover and cook pasta until al dente (approximately 9 minutes) I like using cavatappi a/k/a callentani pasta it's a more hearty pasta that holds onto the sauce better and it looks pretty too.
  • 2. Meanwhile in a large skillet thoroughly brown ground beef & sausage. Move browned meat to the edges or one side of your skillet.
  • 3. In the center of the skillet add 1-2 T. olive oil if necessary then add diced onion, bell pepper, carrot and saute for 2-3 minutes until onion turns translucent.
  • 4. Add garlic and saute for a few seconds and add the remaining ingredients except the cheese, allow to simmer for approximately 5-10 minutes. **Kick it up more by adding 2-3 T pickled jalepeno rings sliced or diced
  • 5. Drain pasta and add it to a 9 x 13 casserole dish and pour the meat sauce mixture over the pasta. Bake at 350 degrees for 30-40 minutes to allow flavors to meld together and sauce to thicken slightly.
  • 6. Remove from oven and top with cheese and let stand for 5-10 minutes to allow cheese to melt.
  • 7. Serve with corn casserole (check out Rene Palmer's recipe), french garlic bread and a fresh green salad.

AMERICAN GOULASH



American Goulash image

American goulash, also known as old-fashioned goulash, is the perfect economical family meal. The pasta cooks right in the sauce, so this satisfying dish can cook in just one pot.

Provided by Carolyn Casner

Categories     Healthy Macaroni Recipes

Time 30m

Number Of Ingredients 13

1 tablespoon extra-virgin olive oil
1 ½ cups chopped onion
1 pound lean ground beef
2 large cloves garlic, minced
2 teaspoons paprika
1 teaspoon Italian seasoning
1 teaspoon salt
¼ teaspoon ground pepper
1 (14 ounce) can no-salt-added diced tomatoes, undrained
1 (8 ounce) can no-salt-added tomato sauce
1 cup low-sodium beef or chicken broth
1 1/4 cups whole-wheat elbow macaroni
2 tablespoons Grated Parmesan cheese

Steps:

  • Heat oil in a large saucepan over medium-high heat. Add onion and beef; cook, breaking up meat with a wooden spoon, until no longer pink, about 5 minutes. Add garlic, paprika, Italian seasoning, salt and pepper; cook, stirring, for 1 minute. Stir in tomatoes and their juices, tomato sauce and broth. Bring to a boil. Reduce heat to medium-low, cover and cook for 5 minutes. Add macaroni and cook, uncovered, stirring occasionally, until tender, 6 to 9 minutes. Remove from heat and let stand for 5 minutes before serving. Sprinkle with Parmesan, if desired.

Nutrition Facts : Calories 418 calories, Carbohydrate 39.9 g, Cholesterol 73.7 mg, Fat 16 g, Fiber 6.6 g, Protein 31.1 g, SaturatedFat 5.2 g, Sodium 725.9 mg, Sugar 7.9 g

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