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.
CHEF JOHN'S AMERICAN GOULASH
One of my all-time favorite comfort food meals growing up was the beef goulash they served in my school cafeteria alongside a slice of buttered white bread and a carton of milk. Little did I know that it wasn't really goulash, but an Americanized version, invented to stretch a small amount of beef into enough food for a not-so-small family. This is one of those very simple dishes that does not taste simple--perfect for your weeknight dinner rotation.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Stews Goulash Recipes
Time 1h15m
Yield 12
Number Of Ingredients 18
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.
Nutrition Facts : Calories 336.3 calories, Carbohydrate 25.1 g, Cholesterol 58.1 mg, Fat 17.3 g, Fiber 3.2 g, Protein 18.9 g, SaturatedFat 6.9 g, Sodium 1168.9 mg, Sugar 7.4 g
EASY ONE-POT GOULASH
This Easy One-Pot Goulash is a great weeknight dinner dish that your whole family will love. It's ready for eatin' in less than 30 minutes, and it's filled with tons of hearty, beefy flavor, so this one pot goulash is sure to become a family-favorite in no time. Whip up this easy goulash recipe the next time you're looking for a quick dinner idea and you'll please the whole gang.
Provided by Ginsburg Enterprises
Categories One-Pots
Number Of Ingredients 9
Steps:
- In a soup pot over high heat, brown ground beef with onion 6 to 8 minutes, or until no pink remains in the beef, stirring frequently.
- Stir in remaining ingredients and bring to a boil. Reduce heat to medium, cover, and simmer 7 to 8 minutes, or until macaroni is tender. Serve immediately.
GOULASH
This goulash recipe is made in American style, using ground beef, onions, garlic, tomatoes, and spices.
Categories weeknight meals comfort food dinner main dish
Time 30m
Yield 4-6 servings
Number Of Ingredients 15
Steps:
- Place the oil in a large dutch oven or pot and place over medium-high heat. Once hot, add the onion and cook until slightly softened, about 3 minutes. Add the garlic and cook 1 more minute. Add the ground beef, breaking it up into little pieces with a wooden spoon, and cook until no pink remains, about 5 minutes. If a lot of liquid or fat remain in the skillet, drain most and discard.
- Add the beef broth, tomato sauce, diced tomatoes, 1/2 cup water, Worcestershire sauce, seasoned salt, Italian seasoning, paprika and ground black pepper. Stir to combine and return to a simmer.
- Add the macaroni and return the pot to a simmer once again. Reduce heat to medium low and cook for about 12 minutes, until the macaroni is tender, stirring occasionally. Remove from the heat and fold in the cheese. Stir until it is completely melted into the sauce. Serve topped with chopped herbs, if desired.
POP'S GOULASH
I make this up using bear sausage and moose burger, but you can substitute regular store bought stuff though. Kids love it.
Provided by Big Kahuna in Alaska
Categories One Dish Meal
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- 1. Cook Macaroni el dente according to directions.
- 2. Brown sausage and burger together in oil.
- 3. Add onion, celery, pepper, garlic and cook until tender.
- 4. Add tomatoes, corn, spices and simmer 3 minutes.
- 5. Add soup and macaroni and heat thoroughly.
Nutrition Facts : Calories 338, Fat 6.9, SaturatedFat 1.2, Cholesterol 44.6, Sodium 353.6, Carbohydrate 46.4, Fiber 5.5, Sugar 7.9, Protein 24.6
POP POP'S GOULASH
This was my husband's favorite dish as a kid and when he shared it with me I loved it too. It's so easy and tastes great without a bunch of ingredients. Serve with bread and butter and a salad..yum!
Provided by Mrs. Missy
Categories One Dish Meal
Time 30m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- cook and drain noodles;.
- brown beef with peppers and onion until done and drain;.
- mix ingredients in large pot and heat through, do not add water.
Nutrition Facts : Calories 337, Fat 8.1, SaturatedFat 3, Cholesterol 30.8, Sodium 536.7, Carbohydrate 49.6, Fiber 2.9, Sugar 8.9, Protein 16.4
GOULASH
Provided by Food Network Kitchen
Categories main-dish
Time 3h5m
Yield about 4 to 6 main course servi
Number Of Ingredients 23
Steps:
- Spread the beef out on a baking sheet and season generously with salt and pepper. Dredge the beef in the flour. Transfer the beef to a fine mesh strainer and shake off any excess flour.
- Heat a large Dutch oven with a tight-fitting lid over high heat. Pour in enough oil to reach about 1/3 of an inch up the sides. Add half of the beef and cook, uncovered, stirring occasionally, until well-browned, about 6 minutes. Using a slotted spoon, transfer the beef to a plate, leaving the oil in the Dutch oven. Repeat with the remaining beef. Drain the oil and wipe out the pan.
- Preheat the oven to 275 degrees F. Return the Dutch oven to medium-high heat, and add the remaining 3 tablespoons oil. Saute the onion, stirring, until lightly browned, about 5 minutes. Add the garlic, paprika, and caraway and cook, stirring, until fragrant, about 1 minute. Add the tomatoes and simmer, stirring, until thickened, about 2 minutes more. Add the beef and water, cover, and bring to a boil. Using a piece of kitchen twine, tie together the parsley, thyme, and bay leaf and add to the pot. Braise in the oven, covered, until the beef is tender, about 1 1/2 hours.
- Remove from the oven and set aside for 5 minutes. Skim the fat from the surface of cooking liquid with a ladle. Bring to a simmer, uncovered, on top of the stove, stirring occasionally, until liquid has thickened, about 20 minutes. Stir in the sour cream and continue to simmer, stirring occasionally, until the liquid has reduced to a sauce-like consistency and the beef is very tender, about 20 minutes more. Stir in the remaining 1 tablespoon salt and season with pepper to taste. Remove and discard the herb bundle.
- Divide among bowls and serve with Buttered Egg Noodles with Parsley, rice, or sauerkraut. Pass sour cream at the table.
- Bring a large pot of water to a boil and salt generously. Add the noodles and cook until al dente, tender but not mushy.
- Meanwhile, ladle 1/4 cup of the noodle cooking water into a medium skillet. Set the skillet over low heat and, while whisking constantly, gradually add the butter, piece by piece, (let each piece of butter melt into the sauce before adding the next bit) until a smooth sauce has formed. Stir in the parsley and season with salt and pepper to taste. Add the lemon zest if desired.
- Drain the noodles in a colander in the sink and leave whatever water clings to them--do not rinse. Transfer the noodles to a large bowl, add the sauce, and toss until well-coated. Serve.
- Yield: about 4 to 6 side dish servings
CROCK POT BEEF GOULASH SOUP
This came out of a slow cooker book by Rick Rodgers. I adopted and adapted and *love* the results! Hope you do too :) BTW, the paprika amount may sound like a lot, but it is correct! The final consistency should be somewhere between a soup and a stew. Updated to add: I was recently in Budapest, Hungary (Oct 2010) and had gulyásleves (goulash soup) which tasted very much like this recipe and it was thin and brothy. The only difference was noodle dumplings (like German spätzle) instead of potatoes, and the addition of carrots.
Provided by flower7
Categories Stew
Time 7h30m
Yield 5-8 serving(s)
Number Of Ingredients 15
Steps:
- Heat the oil in a large skillet over medium-high. Working in batches, brown the beef on all sides, making sure not to crowd the pan. Transfer to a plate and season with salt and pepper. Set aside.
- Add more oil to the skillet (if needed) and heat. Add the onion and bell pepper, reduce the heat to medium, and cook, stirring often, until softened, about 5 minutes.
- Add the flour, garlic, paprika, and caraway and stir for 1 minute. Remove from heat.
- Place the potato rounds in the bottom of a 3 1/2-quart slow cooker. Add the beef and vegetables. Pour in the broth, water and tomato puree. Cover and cook on low until the beef is tender, 6-7 hours (takes my cooker closer to 7).
- Serve in bowls with sour cream.
Nutrition Facts : Calories 387.4, Fat 14.4, SaturatedFat 4.8, Cholesterol 66.2, Sodium 642.4, Carbohydrate 40.2, Fiber 6.8, Sugar 6.2, Protein 25.7
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