Stovetop Goulash Food

BETTER-THAN-MOM'S STOVETOP GOULASH

Steps:

• In a large non-stick pan, heat the olive oil, add the ground beef, and cook until it's well-browned, breaking apart with the turner as it cooks.
• Push the beef to the side of the pan, add the onions and cook until the onions start to brown, about 5 minutes.
• Add the minced garlic and cook about 2 minutes more.
• Add the water, tomato sauce, petite dice tomatoes and juice, Italian Herb Seasoning (affiliate link), bay leaves, soy sauce, garlic powder, Montreal Steak Seasoning, salt, and pepper.
• Stir the mixture together, then cover the pan and simmer about 20 minutes.
• Add the macaroni, cover the pan again, and simmer 30 minutes.
• Remove from the heat, discard the bay leaves, and let the mixture sit for a few minutes before serving. (We only made it about 10 minutes, which was fine.)
• Serve hot, with a dollop of low-fat sour cream if desired.

OLD FASHIONED GOULASH

Steps:

• Cook the macaroni according to package directions, but shorten the cooking time by 3 minutes. Drain and set aside.
• Preheat a large pan over medium heat until hot. Add in the Ground Beef, onion and garlic. Cook for about 10 minutes until reaching 160°F, crumbling the Beef as it cooks.
• Add in the Worcestershire sauce, tomato sauce, diced tomatoes and stir to combine. Allow to simmer on medium heat for about 15 minutes.
• Add in the cooked macaroni. Season with salt, pepper and Italian seasoning.
• Stir to combine and enjoy!

STOVETOP GOULASH

Steps:

• Cook beef in a large skillet over medium heat until no longer pink; drain. Add mixed vegetables, soup, water, onion, Worcestershire sauce and seasonings; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until slightly thickened., Meanwhile, heat potatoes according to package directions. Serve with goulash.

EASY BEEF GOULASH

Steps:

• Cook pasta according to package directions. , Meanwhile, in a large nonstick skillet, stir-fry beef in oil for 4-5 minutes or meat is no longer pink. Add onion and green pepper; cook and stir for 2 minutes. Stir in tomatoes, water, broth, vinegar and seasonings. Bring to boil. Reduce heat; cover and simmer for 15 minutes. , In a small bowl, combine flour and cold water until smooth. Add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain pasta; stir into beef mixture.

GOULASH

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.

STOVE-TOP HUNGARIAN GOULASH

Steps:

• Place coating ingredients in a paper lunch bag, or a ziploc bag.
• Shake to mix the ingredients. Add the meat, a few pieces at a time until well coated.
• Add the olive oil and butter to a large, heavy skillet with a lid, and bring to medium high heat. Add meat and cook until well browned. Removed from skillet with a slotted spoon and drain on paper toweling.
• Add onions, peppers and garlic to the skillet (add additional oil or butter if necessary) and saute until onions are clear. Add meat back to the pan.
• Add remaining ingredients EXCEPT sour cream, and bring to a boil.
• Turn heat to medium low and cover.
• Simmer for 30 minutes, stirring occasionally.
• Remove lid during last five minutes of cooking.
• Stir in sour cream just before serving.