Goulash Recipe From My Mother

Steps:

• Mix all of the ingredients together except the noodles and cook until onion and celery are tender.
• Add this to 1-lb macaroni noodles or a package of egg noodles which has been cooked.
• in a separate pot according to directions.
• Add minced garlic with salt and pepper.
• Then add the Bay leaf and Marjoram in the last 30 minutes of cooking.
• Note: You can add your own spices to the mix as well.

Steps:

• Fry hamburger, pepper, and onion in large skillet.
• Drain fat if needed (if you're not sure, you can also only cook the macaroni part way so that while simmering the uncooked pasta will soak up excess moisture when added to the mixture).
• Add remaining ingredients and heat well.
• Add macaroni and heat through.

Steps:

• Cook the macaroni according to package directions.
• In a large skillet, over medium heat, brown ground beef with onion, till there is no pink left in the beef and then add garlic for a few minutes to cook, then drain beef mixture.
• Return pan to heat and add the can of diced tomatoes, salt and pepper to taste and allow to heat for about 5 minutes.
• Add completely drained pasta and allow to blend for several minutes.
• Add cheese and stir until blended and melted.
• Note: We always had this with sliced bread and butter and either apple sauce with cinnamon or green beans with butter.

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.

Steps:

• Melt butter in a large pot over medium heat. Add the stew meat, caraway seeds, onion and paprika. Cook and stir until the meat is browned, and the onions are translucent. Add the garlic and lemon zest, and cook for about a minute, then stir in the tomato paste and beef consomme, adding water if necessary to cover the meat. Cover, and simmer over medium-low heat for 1 1/2 hours.
• Just before the meat is done cooking, bring a large pot of salted water to a boil. Add egg noodles, and cook until tender, about 8 minutes. Drain and serve the goulash spooned over the egg noodles.

Steps:

• Cook pasta and drain.
• Cook ground beef over medium-high heat 5-7 minutes. Drain.
• Stir in cooked pasta and remaining ingredients.
• Heat to boiling, reduce heat to low, and simmer uncovered 10 minutes.

Steps:

• In a large pot brown hamburger with onion.
• In a separate pot cook noodles.
• Drain excess fat from hamburger.
• Add mushrooms, celery, tomatoes, catchup, salt and pepper to hamburger.
• Simmer for 10-15 minutes.
• Add cooked noodles.
• Simmer additional 10-15 minutes.
• Top with sprinkle Parmesan cheese if desired.

Steps:

• Which ever type of meat you use, cut into bite size pieces and set aside. Roughly chop your onions and peppers and in large pot add oil, onions, peppers and saute til soft add meat and just brown slightly. Add paprika, cayenne (if using). To this also add your flour and stir until combined. Don't add all 4 cups of water at once! Add enough water to just cover (you should still be able to see the meat - too much water and you'll make soup).
• Cover and bring to boil. Once this boils, lower heat to med low and let simmer for about 1 1/2 hours. It has to cook slowly to really absorb flavors and the meat must be very soft. Stir occasionally so that the bottom doesn't stick and burn and if you need to add LITTLE bit of water. It has to be thick once it's cooked through.
• Test your meat for doneness, if it's easily cut with a fork it's good. Season with salt and pepper. You can serve with cooked noodles, rice or mashed potatoes.
• We do the mashed potatoes. And if we have leftover mashed potatoes (I make a lot of mashed potatoes!) I always make my "Potato Fake Out".

Steps:

• Season beef with salt, pepper, and paprika.
• Brown seasoned beef and onion in oil until all sides are brown. Cover with water and simmer for 3 to 4 hours or until tender. Add water whenever level goes below the ingredients.
• An hour before serving, add potatoes and chili.

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.

Steps:

• Bring a pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Drain.
• Meanwhile, crumble the ground beef into a 2 quart or larger casserole dish. Add the onion, celery and garlic. Cook in the microwave on High for 5 to 6 minutes, or until beef is no longer pink. Stir once during cooking. Drain off the grease.
• Stir the tomatoes, tomato sauce and sugar into the beef, and season with paprika, oregano, caraway seed, cayenne pepper and salt. Cover, and cook in the microwave on power level 8 for about 14 minutes, or until celery is tender and the flavors have blended.
• Remove from the microwave, and mix in the cooked macaroni. Cook for 2 to 3 more minutes, until heated through. Serve.