My Favorite Goulash Food

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.

CHEF JOHN'S AMERICAN GOULASH

Steps:

• Heat oil in a pot over medium-high heat. Add onion and ground beef. Cook, breaking the meat into small pieces, until browned, about 5 minutes. Cook and stir until liquid is evaporated, 3 to 5 minutes more. Add garlic, salt, black pepper, cayenne, paprika, Italian seasoning, and bay leaves.
• Cook and stir until flavors come together, about 3 minutes. Pour in chicken broth, diced tomatoes, and marinara sauce. Rinse out the jar with 1 cup water and pour into the pot. Add soy sauce, stir, and bring soup to a simmer. Reduce heat to medium and simmer to let flavors intensify, about 30 minutes.
• Increase heat to medium-high and bring soup to a simmer. Add macaroni; simmer, stirring occasionally, until just barely tender, about 12 minutes. Check for doneness after 10 minutes.
• Remove goulash from heat. Discard bay leaves; stir in parsley and Cheddar cheese. Cover and let rest for 5 minutes. Taste and season as desired.

MY FAVORITE HUNGARIAN GOULASH

Steps:

• Brown beef in large skillet; drain. Add onions, bell pepper & garlic; saute until tender.
• Combine catsup, Worchestershire sauce, brown sugar, sea salt, paprika, dry mustard, red pepper & 1 cup water. Stir into beef mixture, cover and simmer.
• Cook macaroni according to package directions; drain.
• Blend flour and 1/4 water; stir into beef mixture & simmer, stirring until thick and bubbly.
• Pour over macaroni; mix well.
• Spoon into baking dish; cover with shredded Cheddar cheese.
• Bake at 350 degrees Farenheit for 30 minutes.

MY FAVORITE GOULASH

Steps:

• In a large skillet combine hamburger, onion, salt, pepper and chili powder.
• Brown it until pink is gone.
• While the meat is browning, cook the pasta according to package directions.
• When the hamburger is done, drain any fat.
• Drain the pasta when done.
• In a large pan, combine hamburger, pasta and all remaining ingredients.
• Heat.
• Serve with garlic bread!

MY MOM'S GOULASH

Steps:

• Mix all of the ingredients together except the noodles and cook until onion and celery are tender.
• Add this to 1-lb macaroni noodles or a package of egg noodles which has been cooked.
• in a separate pot according to directions.
• Add minced garlic with salt and pepper.
• Then add the Bay leaf and Marjoram in the last 30 minutes of cooking.
• Note: You can add your own spices to the mix as well.

MY KIDS FAVORITE GOULASH

Steps:

• Cook macaroni.
• Drain and add to beef that has been browned with onion.
• Sprinkle cheese from packet over all and stir.
• Add Rotel tomatoes and the amount of tomato juice you prefer, mix well.
• Season with salt and pepper.
• Bake at 350 degrees for 20-30 minutes or until heated.

COUNTRY GOULASH

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef, onion, and garlic in the hot skillet until browned and crumbly, 5 to 7 minutes.
• Season beef with paprika, black pepper, and seasoned salt. Stir tomato sauce and tomato paste into the beef mixture until smooth. Pour water over the beef; add macaroni and stir.
• Bring the liquid to a boil, reduce heat to medium-low, and simmer mixture, adding water as needed to maintain your desired consistency, until the macaroni is tender yet firm to the bit, about 20 minutes. Adjust seasoning before serving.