Poor Mans Hungarian Goulash Food

POOR MAN'S HUNGARIAN GOULASH

Steps:

• After cooking the macaroni, drain and put in deep saucepan and set aside --.
• In a dutch oven, brown the ground turkey with the onion in the oil, stirring often while it cooks -- Drain --.
• Add all the seasonings and the tomatoes (including the liquid) to the ground turkey and onion mixture -- Mix well.
• Slowly add the macaroni and simmer covered, stirring often, for 30 minutes --.
• Variation: Use different pasta, such as rotini, or penne rigati.

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.

HUNGARIAN GOULASH

Steps:

• Adjust an oven rack to the lower-middle position and preheat the oven to 325 degrees. Sprinkle the meat evenly with about 1 teaspoon salt and let stand for 15 minutes.
• In a food processor or blender, combine the paprika, roasted peppers, tomato paste, and 2 teaspoons of the vinegar. Process until smooth, 1 to 2 minutes, scraping down the sides as needed.
• Combine the oil, onions, and 1 teaspoon salt in a large Dutch oven; cover and set over medium heat. Cook, stirring occasionally, until the onions have softened but have not yet browned, 8 to 10 minutes. (If the onions do begin to brown, reduce the heat to medium-low and stir in 1 tablespoon of water.).
• Stir in the paprika mixture; cook, stirring occasionally, until the onions stick to the bottom of the pan, about 2 minutes. Add the beef, carrots, and bay leaf; stir until the beef is well coated. Using a rubber spatula, scrape down the sides of the pot. Cover the pot and transfer to the oven. Cook until the meat is almost tender and the surface of the liquid is 1/2 inch below the top of the meat, 2 to 2 1/2 hours, stirring about every 30 minutes. Remove the pot from the oven and add enough heated beef broth so that the surface of the liquid is 1/4 inch from the top of the meat (the beef should NOT be fully submerged). Return the covered pot to the oven and continue cooking until a fork slips easily in and out of the beef, about 30 minutes longer.
• Skim the fat off the surface; stir in the remaining 1 teaspoon of vinegar and the sour cream (if using). Remove and discard the bay leaf, season with salt and pepper to taste, and serve.
• (The stew can be cooled, covered tightly, and refrigerated for up to 2 days. However, wait to add the optional sour cream until after reheating. Before reheating, skim the hardened fat from the surface and add enough water to the stew to thin slightly.).

POOR MAN'S GOULASH

Steps:

• 1. cook elbow macaroni al dente - fry ground beef till done - add tomato sauce and stir till sauce is incorporated with beef - add cooked elbow macaroni and stir till all mixed - serve