Skillet Meatball Goulash Food

SKILLET MEATBALL GOULASH

Steps:

• Spray 12-inch nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add bell pepper and onion; cook and stir 2 to 3 minutes or until crisp-tender.
• Add gravy, broth, water, chili sauce and meatballs; mix well. Bring to a boil, stirring occasionally. Reduce heat to medium. Cover; cook 5 minutes or until meatballs are thawed.
• Add uncooked noodles; mix well. Cover; cook about 10 minutes or until noodles are tender and meatballs are thoroughly heated, stirring occasionally. Remove from heat. Stir in sour cream until well blended. Sprinkle with parsley.

GOULASH STYLE MEATBALLS

Steps:

• Combine the mince, onion, garlic, parsley, rosemary, bread and eggs in a bowl. Season and mix until well combined.
• Roll into tablespoon-sized balls, and roll in the seasoned flour.
• Heat the oil in a large high-sided saucepan and add the meatballs in batches. Cook until browned and set aside.
• Add onion and capsicum to the pan. Cook until onion is browned. Add garlic and cook for 30 seconds.
• Add paprika, caraway seeds and wine. Simmer the mixture for 1 minute and then add tomatoes.
• Return the meatballs to the pan and simmer uncovered for 10-15 minutes.
• Add about 1 tablespoon of the sauce to the sour cream and then slowly add the cream back to the sauce (this ensures the cream doesn't curdle).
• Simmer for 5 minutes and serve with pasta.
• Tip: 1kg mince makes approximately 40 meatballs. Use as many as you like in the goulash and keep the leftovers for snacks.

SKILLET MEATBALL GOULASH

Steps:

• Spray 12-inch nonstick skillet with nonstick cooking spray; Heat over medium-high heat until hot.
• Add bell pepper and onion; cook and stir 2-3 minutes or until crisp-tender.
• Add gravy, broth, water, chili sauce and meatballs; mix well.
• Bring to a boil, stirring occasionally.
• Reduce heat to medium.
• Cover; cook 5 minutes or until meatballs are thawed.
• Add uncooked noodles; mix well.
• Cover; cook about 10 minutes or until noodles are tender and meatballs are thoroughly heated, stirring occasionally.
• Remove from heat.
• Stir in sour cream until well blended.
• Sprinkle with parsley.

MOM'S SKILLET GOULASH

Steps:

• Cook pasta and drain.
• Cook ground beef over medium-high heat 5-7 minutes. Drain.
• Stir in cooked pasta and remaining ingredients.
• Heat to boiling, reduce heat to low, and simmer uncovered 10 minutes.

SKILLET GOULASH

Steps:

• Cook the pasta by following the package directions; drain and set aside.
• In a big non-stick skillet, cook the ground beef, celery, and onions over med-high heat for 5-7 minutes or until beef is browned; drain off fat.
• Add the cooked pasta and the rest of the ingredients to the skillet; stir it all together.
• Bring to a boil; reduce heat and cook 10 minutes, stir often.

SKILLET GOULASH

Steps:

• Cook ground beef and onion in 10 inch skillet, stirring occasionally, until beef is brown; drain.
• Stir in remaining ingredients; break up tomatoes.
• Heat to boiling: reduce heat.
• Cover and simmer about 20 minutes, stirring occasionally, until noodles are tender.
• (Add small amount of water if necessary.).

SKILLET GOULASH

Steps:

• Pat steaks dry and season them on both sides with salt and pepper.
• Heat oil in a large nonstick skillet over medium-high heat until it shimmers.
• Cook steaks about 3 minutes per side until nice and brown. Transfer to a plate, cover with foil, and set aside.
• Heat remaining oil in the skillet over medium-high heat. When hot, add onion and bell pepper and cook until they are softened, about 5 minutes.
• Stir in paprika and tomato paste and cook about 30 seconds.
• Stir in broth and noodles and cook covered, stirring occasionally for about 8 minutes, or until the noodles are tender.
• Remove from heat and cover.
• Cut steaks in half lengthwise and slice into thin strips. Stir steak and drippings into the noodle mixture.
• Add sour cream, taste for seasoning, and adjust if necessary before serving.

MEATBALL SKILLET MEAL

Steps:

• In a large bowl, combine the first 10 ingredients. Crumble beef over mixture and mix lightly but thoroughly. Shape into 1-1/4-in. balls. , In a large skillet, cook meatballs over medium heat until no longer pink; drain. Add carrots and zucchini; cook, uncovered, for 5 minutes or until tender. Stir in tomatoes; heat through. Serve with rice.