Frankfurter Goulash Recipes

Steps:

• Cut the frankfurters in half lengthwise and then in half. Melt the butter in Dutch oven and saute onion, garlic, and paprika.
• Add the frankfurters, dill, caraway, bouillon cube and water. Bring to a boil and reduce to a simmer and simmer 10 minutes.
• Add the sauerkraut and simmer 5 more minutes. Add the sour cream and cooked macaroni. Cook until heated through.

Steps:

• Cook onion in the butter in skillet until golden. Add peppers and cook, stirring, about 2 minutes. Add caraway, paprika, and tomato sauce and 1 cup water. Simmer, stirring often, 10 minutes, or until sauce is fairly thick. Add franks and heat a few minutes. Serve with noodles.

Steps:

• In a skillet, cook beef and onion over medium heat until no longer pink; drain and set aside. , In a large saucepan, combine the beans, soup, tomato sauce, beans, bouillon, water and pepper. Add cooked noodles and beef; heat through. If desired, garnish with Parmesan cheese.

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:

• Heat 1 tablespoon of the oil in a large saucepan and fry the sausage chunks until evenly browned. Remove from the pan and set aside.
• Mix the remaining oil with the onions in the pan and cook over a high heat, stirring occasionally, for 5 minutes or until the onions are golden brown. Pour in the tomatoes, stirring in the bits from the bottom of the pan, then add the tomato purée. Fill the can up with water twice and pour the water into the pan. Sprinkle in the bouillon powder, paprika and sugar and plenty of salt and pepper. Stir well and bring to the boil.
• Tip the potatoes into the pan, cover and simmer for 10 minutes, stirring occasionally.
• Drop in the shredded greens and sausages and gently heat for 5 minutes or until the greens are tender. Taste for seasoning before serving.