Grandmas American Goulash Recipes

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:

• Instructions In a 5 qt. pan, cook and crumble beef over medium-high heat until no longer pink. Add the onion, green pepper and mushrooms. Cook until tender, about 3-5 minutes. Drain if desired. Add beef mixture back to the pot and add garlic, water, tomato sauce, tomatoes, Italian seasoning, paprika, sugar, crushed red pepper flakes, Worcestershire sauce, salt and pepper. Bring to a boil, cover and reduce heat to medium-low. Allow to simmer for 15-20 minutes. Add the elbow macaroni and stir well. Return lid and continue to simmer for 15 minutes or until the noodles are done. Allow to sit covered for 5-10 minutes and mix well before serving.

Steps:

• In a large pan, season beef with garlic powder, salt and pepper and cook until browned.
• Place in a large pot, adding water until meat is covered.
• Add ketchup, paprika and onion, stirring until ketchup is dissolved.
• Bring to a boil, then lower heat and cover.
• Simmer for 45 minutes-1 hour, until meat is tender.
• Remove meat from pot.
• Add carrots to sauce, which should be thickening up a little and simmer, covered for 15 minutes.
• Add potatoes and simmer for another 30-45 minutes until veggies are tender. (Can add more water if running low, but will need to add a bit more ketchup also.).
• If needed, make a roux with cornstarch and water and thicken the sauce to your liking.
• Add meat back to pot and heat through.
• Enjoy!

Steps:

• Cook elbow macaroni according to package directions and drain.
• Brown hamburger meat with chopped onion.
• Drain.
• In large pot combine macaroni, hamburger meat, Rotel, Tomatoe sauce, corn, garlic, salt, and pepper.
• Cut up Velveeta into cubs and add to pot.
• Cover and cook on low stirring occasionally, until Velveeta is thoroughly melted.
• If too thick for your liking, you may add milk by the ¼ cup until desired consistency, but it's supposed to be rather thick.
• Serve with cornbread and pinto beans.