Pioneer Woman Goulash Food

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.

AMERICAN GOULASH

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).

ALL YOU NEED TO KNOW ABOUT OLD-FASHIONED GOULASH PIONEER WOMAN

Steps:

• Heat olive oil on a large skillet over medium-high heat
• Add the onions and cook until they turn translucent.
• Stir in the garlic. Cook for a minute until slightly brown.
• Cook the ground beef until it turns golden brown.
• Drain the excess beef fat.
• Stir in salt, grounded thyme, and black pepper for seasoning.
• Pour in the whole canned tomatoes and puree.
• Stir well until all the spices incorporate.
• Cover the pot and reduce the heat to slow cook for 30 minutes.
• Stir occasionally.
• Cook uncovered for additional 30 minutes.
• Add ½ cup grated cheese to the sauce.
• Adjust seasonings according to your liking.
• Preparing rigatoni: Bring water to boil in a large pan and generously sprinkle some salt.
• Cook for about 4 minutes until al-dente.
• Drain your pasta, retaining a bit of the pasta water.
• Be careful not to overcook.
• Serve the pasta in a bowl and top with the sauce.
• Sprinkle with more grated parmesan cheese.

PIONEER WOMAN'S GOULASH RECIPE

Steps:

• Heat the olive oil in a large skillet or pot set over medium-low heat.
• Cook the onion for a couple of minutes, until it begins to turn translucent.
• Add the garlic and cook for 1 minute, making sure not to brown it.
• Add the ground beef and cook it until browned.
• Drain off most of the excess fat.
• Season the mixture with the salt, pepper, and thyme, stirring well.
• Stir in the canned tomatoes with their juice.
• Reduce the heat and cover the pot.
• Cook for 30 minutes, stirring occasionally. Remove the lid and cook for an additional 30 minutes.
• Follow the directions on the package for preparing the rigatoni. Be careful not to overcook it! Once cooked, drain and divide between bowls.
• Add 1/4 to 1/2 cup grated Parmesan to the sauce.
• Taste the sauce and adjust the seasonings if needed.
• Serve the pasta topped with the sauce and sprinkle with more Parmesan.

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.

POOR-MAN'S GOULASH

Steps:

• In lg skillet on medium heat add tablespoon olive oil, onion and garlic. Saute till translucent.
• Add beef cook thoughly.
• Drain.
• Add can of tomatoes, oregano, water, and macaroni.
• Cover cook 10-12 minutes
• Add basil. Stir.
• Cook till water has cooked down.
• Serve.
• Note* Taste better the next day.
• Also if you don't have the herbs handy, I suggest getting 2 16oz cans Del Monte tomatoes w/ basil, garlic, and oregano. It is just as good, if not better on the first day. Enjoy.

OLD FASHIONED GOULASH RECIPE BY TASTY

Steps:

• In a large pan, saute ground beef, garlic, onions, bell pepper in olive oil until browned. Drain.
• Add broth, tomato sauce, diced tomatoes, seasoning, bay leaves, and mix well.
• Lower heat and cover. Cook for about 20 minutes, stirring occasionally.
• Add in the uncooked elbow macaroni to the skillet. Stir well until everything is combined.
• Cover once again and simmer for about 20-30 minutes.
• Serve warm.