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.
CHICKEN CREAM GOULASH
This is a very tasty quick and easy dinner. Comfort food good enough for company. Great served over rice or noodles with a green salad.
Provided by Marlitt
Categories Stew
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut chicken breast into thin strips.
- Peel and slice onions.
- Wipe mushrooms clean and slice.
- Heat oil in a large pan.
- Add chicken and lightly brown.
- Add onion and mushroom.
- Season with paprika, chili powder and salt and saute for 5 minutes.
- Remove pan from heat add the broth stirring to deglaze the pan.
- Put pan back on heat bring to boil then reduce heat and simmer for 12-15 minutes.
- Stir flour into the sour cream.
- Taste the goulash to make sure it has enough spice if not then add to your taste.
- Add roasted peppers to and sour cream to pan and stir to mix well.
- Bring back to boil for about a minute.
- Can be served over rice or broad egg noodles.
- Enjoy.
Nutrition Facts : Calories 369.3, Fat 25.3, SaturatedFat 8.8, Cholesterol 102.5, Sodium 522.3, Carbohydrate 8.3, Fiber 2, Sugar 3.9, Protein 27.9
CHICKEN AND MUSHROOM GOULASH WITH GNOCCHI
Inspired by Rachael Ray's recipe, I made a few changes to suit our tastes and it came out fantastic. Don't let all the steps fool you, this is easy and economical. I hope you will like it too.
Provided by Pepper Monkey
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Start by filling a large pot with water and bringing it to a boil.
- Meanwhile, Using a large deep skillet (the bigger the better) coat it with olive oil and brown ground chicken.
- push the chicken to the sides and add garlic, onions, mushrooms and peppers. Cook until vegetables are soft for about 5 minutes.
- Mix vegetables and chicken in pan and add paprika, tomato sauce, and chicken broth.
- Bring to a boil and reduce heat to simmer.
- Your water should be boiling by now, add gnocci and cook for about 3-4 minutes until it puffs up and begins to float. Drain.
- Add half cup of heavy cream to sauce mixture and reduce heat to low. Stir to make sure it combines well. Add salt and pepper to taste.
- Add gnocci to sauce mixture and allow to absorb flavors for about 5 minutes.
- Garnish with parsley and serve.
Nutrition Facts : Calories 372.3, Fat 22.5, SaturatedFat 8.9, Cholesterol 120.2, Sodium 619.1, Carbohydrate 14.8, Fiber 4, Sugar 6.6, Protein 30
HUNGARIAN BEEF-NOODLE GOULASH
Make and share this Hungarian Beef-Noodle Goulash recipe from Food.com.
Provided by MizzNezz
Categories Weeknight
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Roll beef cubes in flour.
- Heat oil in dutch oven and brown beef on all sides.
- Add onions, paprika, salt, pepper, and beef broth.
- Cover and cook over low heat for 1/ 1/2 hours or until tender.
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WILD MUSHROOM GOULASH RECIPE - SARAH COPELAND - FOOD …
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- In a large enameled cast-iron casserole, heat the oil. Add the onions and peppers and cook over moderate heat, stirring, until softened, about 6 minutes. Add all of the mushrooms, season with salt and pepper and cook until browned, about 10 minutes.
- Using the side of a chef's knife, mash the garlic to a paste with the caraway seeds and a generous pinch of salt; scrape into the casserole. Stir in both paprikas, the tomatoes, potatoes and zucchini. Add the broth and bay leaves, season with salt and pepper and bring to a boil. Cover and cook over low heat, until the stew is richly flavored, about 1 hour.
- Stir the bread crumbs into the stew and cook until slightly thickened, about 10 minutes; serve with sour cream and parsley.
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From carlsbadcravings.com
Reviews 28Servings 6-8
- While meat is still on the cutting board, toss it with 1 teaspoon salt and 1 teaspoon pepper. Let rest while you chop/gather the rest of your ingredients.
- Heat 1 tablespoon vegetable oil in a large Dutch oven over medium high heat. Add half of the beef and cook until seared on all sides; transfer to a plate. Repeat with remaining beef.
- Lower heat to medium and add butter, a drizzle of olive oil, onions and mushrooms (if using). Cook, stirring often, until onions are softened, about 10 minutes. Add a drizzle of olive oil if the vegetables become too dry.
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