Family Favorite Beef Goulash No Tomato Recipes

Steps:

• Melt lard in a large pot over medium heat. Cook and stir onions in hot lard until soft and translucent, 5 to 8 minutes.
• Stir beef and paprika into onions. Reduce heat to low and simmer for 1 hour, stirring occasionally. Add 1 cup water and simmer, adding more water if moisture gets too low, until meat falls apart and onion sauce is thick, about 1 hour more. Season with salt and pepper to taste.

Steps:

• In large pot, cook egg noodles in boiling salted water until al dente, drain and set noodles aside.
• In the empty pot, heat olive oil and saute onion, garlic, red pepper flakes, and celery until onion is translucent.
• Add ground beef, parsley, oregano, paprika, garlic powder, salt, & pepper. Cook until meat is almost done (don't drain), then add peas & carrots and beef gravy.
• Cook until beef is done, then taste and adjust seasonings according to your preference.
• Toss cooked egg noodles in and coat well.
• Serve hot.

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.

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.

Steps:

• Press the SAUTE button. When the pot is hot, add in the ground beef, onions, and green pepper.
• Cook until beef is no longer pink. If desired, drain grease.
• Add in corn, tomato sauce, diced tomatoes, brown sugar, soy sauce, Worcestershire sauce, salt, pepper, and garlic powder.
• Add uncooked macaroni noodles on top, then pour beef broth on top of macaroni. DO NOT STIR, but press down the macaroni so that it's all covered in liquid as much as possible.
• Place the lid on top of the Instant Pot and turn the knob to SEALING (not venting).
• Press the MANUAL or PRESSURE COOK button and set the timer for 4 minutes.
• Do a QUICK RELEASE of the pressure when the timer is done (move the knob to VENTING to let out all the steam).
• Remove the lid and stir everything together.
• If desired, you can serve this with shredded cheddar cheese on top.

Steps:

• Brown beef, onion, bouillon, salt and pepper in a large frying pan. Drain well.
• Add stewed tomatoes, soup, tomato paste and ketchup.
• Simmer 5 minutes.
• Add macaroni, stir and pour into a 2 quart casserole.
• Bake covered in 350* oven for 25-30 minutes.
• Uncover, place cheese on top and bake 5 more minutes or until cheese is melted.
• TIP: I freeze the leftover soup and tomato paste in a ziplock bag for my next batch of goulash.