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.
GOULASH -- MIDWEST STYLE
Most of us know that true goulash, most notably Hungarian Goulash, is prepared with cubed beef, plenty of paprika and a rich flavorful brown gravy. But in my neck of the woods this simple offering is called Goulash. And the whole clan devours it. When prepared it satisfies me for breakfast, lunch and dinner for a couple of...
Provided by Gary Hancq
Categories Pasta Sides
Time 45m
Number Of Ingredients 8
Steps:
- 1. I season this with a small amount of salt and pepper only, and let the beef and tomatoes flourish in their own goodness. You could add some dry Italian Seasoning or that of choice.
- 2. Fry hamburger with a little salt and pepper added until done. I mash coarse with a wire potato masher in the pan. Leave a little chunky. Add fine diced onions if desired half way into cooking. In separate pan heat water for Macaroni. Add a little salt and a teaspoon of oil to water. Cook Macaroni.
- 3. Push hamburger to one side and tilt pan. I find most of the liquid to be juices. If grease is excessive spoon some off. Retain the juices.
- 4. Add the canned tomatoes and tomato sauce and 1/2 cup water to frying pan. If using whole tomatoes, chop them up some.
- 5. Stir and scrape bottom of frying pan. Add drained macaroni to fry pan and stir well. Simmer for 10 or 12 minutes. Taste and adjust salt and pepper.
- 6. Serve with some sliced buttered bread of choice. Flavor improves after a day or two in fridge if you can keep it that long. Freezes well. Most Pasta gets a little soft after freezing or re-heating, but I don't mind that a bit.
INSTANT POT® MIDWEST GOULASH
I lightened this Instant Pot® goulash up by using ground turkey instead of beef. You can add corn, beans, or peas and you could top with cheese.
Provided by Tammy Doerr
Categories Soups, Stews and Chili Recipes Stews Goulash Recipes
Time 40m
Yield 4
Number Of Ingredients 16
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and turkey; cook until halfway browned and crumbly, 3 to 4 minutes. Add carrots, onion, bell pepper, Italian seasoning, garlic powder, seasoned salt, and black pepper.
- Mix water with Worcestershire sauce and bouillon granules in a small bowl. Pour into meat mixture and mix well. Bring to a simmer. Add macaroni and paprika and stir. Add tomatoes and tomato sauce, making sure not to stir after this addition. Close and lock the lid. Set timer for 4 minutes. Allow about 10 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions to prevent sauce from mixing with the steam, about 5 minutes. Unlock and remove the lid. Mix well.
Nutrition Facts : Calories 460.4 calories, Carbohydrate 53.1 g, Cholesterol 83.7 mg, Fat 13.2 g, Fiber 5.4 g, Protein 32.1 g, SaturatedFat 2.9 g, Sodium 1414.5 mg, Sugar 9.4 g
CHEF JOHN'S AMERICAN GOULASH
One of my all-time favorite comfort food meals growing up was the beef goulash they served in my school cafeteria alongside a slice of buttered white bread and a carton of milk. Little did I know that it wasn't really goulash, but an Americanized version, invented to stretch a small amount of beef into enough food for a not-so-small family. This is one of those very simple dishes that does not taste simple--perfect for your weeknight dinner rotation.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Stews Goulash Recipes
Time 1h15m
Yield 12
Number Of Ingredients 18
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.
Nutrition Facts : Calories 336.3 calories, Carbohydrate 25.1 g, Cholesterol 58.1 mg, Fat 17.3 g, Fiber 3.2 g, Protein 18.9 g, SaturatedFat 6.9 g, Sodium 1168.9 mg, Sugar 7.4 g
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