Southern Goulash Food

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.

SOUTHERN GHOULASH

Steps:

• Heat a lightly greased Dutch oven over medium heat and add the ground beef, onion, and bell pepper. Break meat apart with a wooden spoon as it cooks.
• Once meat is no longer pink, drain off any liquid/grease. Return Dutch oven to heat and add garlic and red pepper flakes. Cook 1 minute.
• Add tomato sauce, diced tomatoes, Worcestershire sauce, sugar, Italian seasoning, Cajun seasoning, seasoned salt, paprika, pepper and bay leaves. Simmer 5 minutes.
• Add water and pasta and simmer, covered, until pasta is cooked, about 15 minutes. Discard bay leaves.
• Stir in corn and serve with cheddar cheese and sour cream.

SOUTHERN-STYLE GOULASH

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!

SOUTHERN GOULASH

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.

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.

SOUTHWESTERN GOULASH

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.

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.

GRANDMA'S GOULASH

Steps:

• Cook elbow macaroni according to package directions and drain.
• Brown hamburger meat with chopped onion.
• Drain.
• In large pot combine macaroni, hamburger meat, Rotel, Tomatoe sauce, corn, garlic, salt, and pepper.
• Cut up Velveeta into cubs and add to pot.
• Cover and cook on low stirring occasionally, until Velveeta is thoroughly melted.
• If too thick for your liking, you may add milk by the ¼ cup until desired consistency, but it's supposed to be rather thick.
• Serve with cornbread and pinto beans.