SOUTHERN GOULASH
Jennifer's Southern goulash is fantastic! There are so many versions of goulash and, in the Test Kitchen, we were a big fan of this flavorful one. The fresh onions and bell pepper add a lot of flavor, but it's the spices where the real flavor comes in. Follow her measurements and you'll have one delicious meal. The recipe only...
Provided by Jeanette Wrobel
Categories Beef
Time 1h5m
Number Of Ingredients 17
Steps:
- 1. Brown ground beef along with the chopped onion and the chopped bell pepper.
- 2. Add the tomatoes, tomato sauce, and seasonings.
- 3. Then add macaroni and water.
- 4. Bring to a boil then turn to low. Stir well to be sure it isn't sticking.
- 5. Cover and simmer until the macaroni is tender and most of the water is absorbed. If it seems too dry add a little more water. If it's too liquid, just leave the top off for a little while and turn the heat up a little. The extra water will evaporate. It's usually not too moist, but sometimes you do have to add a little water. Don't overcook the pasta.
- 6. Before serving, sprinkle with the Parmesan and the cheddar cheeses.
- 7. If you used an ovenproof pan, you can run this in the oven to melt the cheese or just cover and let it melt on the stove. The cheese is something I added. My mother didn't put cheese on hers. I just happen to like cheese!
SOUTHERN GOULASH
There are few family-friendly recipes that top this easy version of Southern Goulash. Economical + perfect for leftovers, you're going to make this a part of your regular rotation!
Provided by JC Phelps
Categories Main Course
Time 1h10m
Number Of Ingredients 18
Steps:
- Bring a pot of water to a rolling boil, salting liberally. Add elbow macaroni. Cook until al dente. Drain and set aside.
- Over medium-high heat, cook ground beef + chopped peppers and onions until fully-done. Season with kosher salt, black pepper, and a liberal amount of garlic powder to taste. Add smoked paprika, Italian seasoning, Worcestershire, and soy sauce.
- When beef is fully cooked, add tomato paste and cook for 2-3 minutes.
- Reduce to medium-low heat and add crushed tomatoes, tomato sauce, water, and bay leaves. Cook for 30 minutes.
- Add in al dente elbow macaroni, stir well, and allow to cook for a couple of more minutes. Remove bay leaves and serve; top with fresh parmesan.
Nutrition Facts : Calories 519 kcal, Carbohydrate 50 g, Protein 28 g, Fat 24 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 81 mg, Sodium 953 mg, Fiber 8 g, Sugar 20 g, UnsaturatedFat 11 g, ServingSize 1 serving
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.
CLASSIC GOULASH
Easy recipe for making a classic goulash. Can also be done in a slow cooker. Inspired by Paula Deen's Bobby's Goulash.
Provided by pathunt
Categories Soups, Stews and Chili Recipes Stews Goulash Recipes
Time 1h20m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 385.5 calories, Carbohydrate 34.1 g, Cholesterol 74.3 mg, Fat 14.6 g, Fiber 4.4 g, Protein 28.2 g, SaturatedFat 5.6 g, Sodium 1466.1 mg, Sugar 9.1 g
SOUTHWESTERN GOULASH
I had some extra cilantro in the fridge and didn't want to throw it away. Instead, I came up with this delightful and filling family recipe. Everyone just loved it! -Vikki Rebholz, West Chester, Ohio
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Cook macaroni according to package directions; drain. Meanwhile, in a 6-qt. stockpot, cook and crumble beef with onion over medium heat until meat is no longer pink, 6-8 minutes; drain., Stir in tomatoes, tomato sauce, corn, chiles and dry seasonings; bring to a boil. Reduce heat; simmer, uncovered, until flavors are blended, about 5 minutes. Stir in macaroni and cilantro.
Nutrition Facts : Calories 224 calories, Fat 6g fat (2g saturated fat), Cholesterol 37mg cholesterol, Sodium 567mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 4g fiber), Protein 19g protein. Diabetic Exchanges
SOUTHERN-STYLE GOULASH
This is just the way my grandma used to make it and is by far the best one-dish meal ever. My kids love it and so does my husband!
Provided by AZRoxy63
Categories One Dish Meal
Time 30m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Combine meat, garlic, onion, red pepper, salt, and cayenne pepper.
- Cook until meat is ready and then drain grease from meat.
- While meat is cooking, boil noodles as directed on their bag.
- Combine cooked meat mixture, cooked noodles, and all other ingredients in a large pot.
- Cover and cook over med-low heat until thoroughly heated throughout.
- Serve and enjoy!
- This is even better the next day.
- Can be frozen too!
Nutrition Facts : Calories 453.6, Fat 13.4, SaturatedFat 4.8, Cholesterol 51.4, Sodium 1085.7, Carbohydrate 63, Fiber 6.4, Sugar 10.7, Protein 24.4
SOUTHERN GHOULASH
Steps:
- Heat a lightly greased Dutch oven or heavy bottom pan over medium heat. Add ground beef, onion, and bell pepper. Cook, breaking the meat apart and stirring occasionally for 5 minutes or until meat is no longer pink.
- Drain any liquid or grease from the pan. Return back to the stovetop, add garlic and red pepper flakes and cook for 1 minute more.
- Add diced tomatoes, sauces, sugar, bay leaves, and all seasoning. Simmer 5-7 minutes.
- Add water and elbow pasta, cover with a lid and continue to simmer approximately 15 minutes or until pasta is cooked. Discard bay leaves.
- Remove from the heat and stir in corn.
- Divide between plates and serve sprinkled with cheddar cheese and topped with a spoonful of sour cream.
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
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