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
AIP BEEF GOULASH RECIPE
This satisfying spin on beef goulash is the perfect new edition to your autoimmune protocol. I've swapped out paprika for turmeric for an Asian-inspired take on a classic. It's so good you won't even notice the tomatoes are gone in this flavorful stew. Serve over cauliflower rice or mashed cauliflower.
Provided by Healing Autoimmune
Categories Everyday Cooking
Time 1h30m
Yield 4
Number Of Ingredients 11
Steps:
- Heat oil in a skillet over medium heat. Add onion and garlic; cook until softened, 2 to 5 minutes. Add beef cubes; cook and stir until browned, 5 to 7 minutes. Add mushrooms and carrots; cook until just tender, 3 to 5 minutes more.
- Add bone broth and turmeric to the skillet and reduce heat to very low. Partially cover skillet with a lid and simmer gently, stirring occasionally, until beef is tender, about 1 hour. Add a small amount of water if mixture sticks to the skillet.
- Remove the lid and increase the heat slightly if the sauce hasn't thickened sufficiently. Add arrowroot to thicken sauce, if needed. Season with salt. Garnish with parsley.
Nutrition Facts : Calories 346 calories, Carbohydrate 9.4 g, Cholesterol 51.5 mg, Fat 27.3 g, Fiber 1.7 g, Protein 16.3 g, SaturatedFat 6.8 g, Sodium 107.2 mg, Sugar 3.4 g
AIP BEEF GOULASH RECIPE
This satisfying spin on beef goulash is the perfect new edition to your autoimmune protocol. I've swapped out paprika for turmeric for an Asian-inspired take on a classic. It's so good you won't even notice the tomatoes are gone in this flavorful stew. Serve over cauliflower rice or mashed cauliflower.
Provided by Healing Autoimmune
Categories Everyday Cooking
Time 1h30m
Yield 4
Number Of Ingredients 11
Steps:
- Heat oil in a skillet over medium heat. Add onion and garlic; cook until softened, 2 to 5 minutes. Add beef cubes; cook and stir until browned, 5 to 7 minutes. Add mushrooms and carrots; cook until just tender, 3 to 5 minutes more.
- Add bone broth and turmeric to the skillet and reduce heat to very low. Partially cover skillet with a lid and simmer gently, stirring occasionally, until beef is tender, about 1 hour. Add a small amount of water if mixture sticks to the skillet.
- Remove the lid and increase the heat slightly if the sauce hasn't thickened sufficiently. Add arrowroot to thicken sauce, if needed. Season with salt. Garnish with parsley.
Nutrition Facts : Calories 346 calories, Carbohydrate 9.4 g, Cholesterol 51.5 mg, Fat 27.3 g, Fiber 1.7 g, Protein 16.3 g, SaturatedFat 6.8 g, Sodium 107.2 mg, Sugar 3.4 g
BEEF GOULASH
Make this hearty beef goulash to feed the family on chilly nights. Stir in the soured cream and parsley for an indulgent, crowd-pleasing supper
Provided by Member recipe by sweetunique
Categories Dinner, Main course
Time 2h50m
Number Of Ingredients 14
Steps:
- Heat oven to 160C/140C fan/gas 3.
- Heat 1 tbsp olive oil in a flameproof casserole dish or heavy-based saucepan. Sprinkle 700g stewing steak chunks with 30g plain flour and brown well in three batches, adding an extra 1 tbsp oil for each batch. Set the browned meat aside.
- Add in the remaining 1 tbsp oil to the casserole dish, followed by 1 large thinly sliced onion, 2 finely chopped garlic cloves, 1 green pepper and 1 red pepper, both finely sliced. Fry until softened, around 5-10 mins.
- Return the beef to the pan with 2 tbsp tomato purée and 2 tbsp paprika. Cook, stirring, for 2 mins.
- Add in 2 large diced tomatoes, 75ml dry white wine and 300ml beef stock. Cover and bake in the oven for 1 hr 30 mins - 2 hrs. Alternatively, cover and cook it on the hob on a gentle heat for about an hour, removing the lid after 45 mins.
- Sprinkle over 2 tbsp flat-leaf parsley leaves and season well with salt and freshly ground pepper. Stir in 150ml soured cream and serve.
Nutrition Facts : Calories 576 calories, Fat 32 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 11 grams sugar, Fiber 6 grams fiber, Protein 46 grams protein, Sodium 0.45 milligram of sodium
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