Pioneer Womans Goulash Recipes

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:

• Place a large heavy pot over medium heat and add the bacon. Fry for about 5 minutes until crisp and remove to a paper towel and reserve. Add the beef to the hot bacon fat and brown it evenly on all sides, turning with tongs; season generously with salt and pepper. While the beef is searing, sprinkle the flour evenly in the pot and continue to stir to dissolve any clumps. Add a little oil if necessary to keep the meat from sticking to the bottom of the pot.
• Toss in the onions, garlic, roasted peppers, paprika, and caraway; cook and stir for 2 minutes until fragrant. Stir in the vinegar, tomatoes, and broth. Bring to a boil, then lower to a simmer and cook for 1 hour, covered, stirring occasionally.
• Add the potatoes. Crumble the reserved bacon into the stew and continue to simmer for 30 minutes, partially covered, until the potatoes are tender. Season with salt and pepper. Remove from heat and stir the sour cream into the goulash just before serving. Garnish with the chopped parsley.

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:

• Spread the beef out on a baking sheet and season generously with salt and pepper. Dredge the beef in the flour. Transfer the beef to a fine mesh strainer and shake off any excess flour.
• Heat a large Dutch oven with a tight-fitting lid over high heat. Pour in enough oil to reach about 1/3 of an inch up the sides. Add half of the beef and cook, uncovered, stirring occasionally, until well-browned, about 6 minutes. Using a slotted spoon, transfer the beef to a plate, leaving the oil in the Dutch oven. Repeat with the remaining beef. Drain the oil and wipe out the pan.
• Preheat the oven to 275 degrees F. Return the Dutch oven to medium-high heat, and add the remaining 3 tablespoons oil. Saute the onion, stirring, until lightly browned, about 5 minutes. Add the garlic, paprika, and caraway and cook, stirring, until fragrant, about 1 minute. Add the tomatoes and simmer, stirring, until thickened, about 2 minutes more. Add the beef and water, cover, and bring to a boil. Using a piece of kitchen twine, tie together the parsley, thyme, and bay leaf and add to the pot. Braise in the oven, covered, until the beef is tender, about 1 1/2 hours.
• Remove from the oven and set aside for 5 minutes. Skim the fat from the surface of cooking liquid with a ladle. Bring to a simmer, uncovered, on top of the stove, stirring occasionally, until liquid has thickened, about 20 minutes. Stir in the sour cream and continue to simmer, stirring occasionally, until the liquid has reduced to a sauce-like consistency and the beef is very tender, about 20 minutes more. Stir in the remaining 1 tablespoon salt and season with pepper to taste. Remove and discard the herb bundle.
• Divide among bowls and serve with Buttered Egg Noodles with Parsley, rice, or sauerkraut. Pass sour cream at the table.
• Bring a large pot of water to a boil and salt generously. Add the noodles and cook until al dente, tender but not mushy.
• Meanwhile, ladle 1/4 cup of the noodle cooking water into a medium skillet. Set the skillet over low heat and, while whisking constantly, gradually add the butter, piece by piece, (let each piece of butter melt into the sauce before adding the next bit) until a smooth sauce has formed. Stir in the parsley and season with salt and pepper to taste. Add the lemon zest if desired.
• Drain the noodles in a colander in the sink and leave whatever water clings to them--do not rinse. Transfer the noodles to a large bowl, add the sauce, and toss until well-coated. Serve.
• Yield: about 4 to 6 side dish servings

Steps:

• Melt the butter in a large pot over medium heat. Add the onions and cook, stirring frequently, until wilted, about 10 minutes. Stir in the paprika and caraway seeds and cook 1 minute more. In a bowl, toss the beef with the flour to coat well. Add the beef to the onion mixture. Cook, stirring, for 2 minutes.
• Add 1/2 cup of the broth, stirring and scraping the bottom of the pot. Gradually stir in the remaining broth. Bring to a boil, then reduce to a slow simmer. Cover and cook until the beef is tender, about 1 1/2 hours. Stir in the lemon juice, salt and pepper to taste. Serve over wide egg noodles.