Poor Boys Goulash Recipes

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 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:

• In lg skillet on medium heat add tablespoon olive oil, onion and garlic. Saute till translucent.
• Add beef cook thoughly.
• Drain.
• Add can of tomatoes, oregano, water, and macaroni.
• Cover cook 10-12 minutes
• Add basil. Stir.
• Cook till water has cooked down.
• Serve.
• Note* Taste better the next day.
• Also if you don't have the herbs handy, I suggest getting 2 16oz cans Del Monte tomatoes w/ basil, garlic, and oregano. It is just as good, if not better on the first day. Enjoy.

Steps:

• Preheat oven to 350-375 degrees F. Prepare an oven-safe casserole dish; so not to stick. Brown ground beef and onion (Drain fat from meat when done). Prepare Kraft Macaroni and Cheese (as directed on box) as you are browning beef and onion.
• Pour the can of peas (juice and all) into casserole dish first- no need to warm. Layer the beef next. Next spread the prepared Kraft Macaroni and Cheese over the mixture evenly.
• Bake until the juice (from the peas) in bottom of bowl is slightly boiling. Times may vary according to oven.

Steps:

• Heat a large pot or Dutch oven over medium-high heat. Cook and stir beef in the hot pot until browned and crumbly, about 10 minutes; drain and discard grease. Stir onion and garlic into beef; cook and stir until onion is translucent, about 10 minutes.
• Stir tomato sauce, diced tomatoes, water, sofrito, Worcestershire sauce, Italian seasoning, seasoned salt, and bay leaves into beef mixture. Bring mixture to a boil, reduce heat to low, cover the pot, and simmer, stirring occasionally, until flavors blend, about 20 minutes.
• Pour macaroni into beef mixture, cover the pot, and continue simmering until pasta is tender and flavors are completely blended, about 25 minutes. Discard bay leaves.

Steps:

• 1. cook elbow macaroni al dente - fry ground beef till done - add tomato sauce and stir till sauce is incorporated with beef - add cooked elbow macaroni and stir till all mixed - serve

Steps:

• After cooking the macaroni, drain and put in deep saucepan and set aside --.
• In a dutch oven, brown the ground turkey with the onion in the oil, stirring often while it cooks -- Drain --.
• Add all the seasonings and the tomatoes (including the liquid) to the ground turkey and onion mixture -- Mix well.
• Slowly add the macaroni and simmer covered, stirring often, for 30 minutes --.
• Variation: Use different pasta, such as rotini, or penne rigati.

Steps:

• Cut flounder fillets into 1 1/2-inch strips; pat dry. Place in a medium bowl. Add cornmeal; season with salt and pepper. Toss to coat.
• Heat oil in a large nonstick skillet over high heat. Brown fish (work in batches if needed) on both sides, 7 to 10 minutes (turn fish carefully). Transfer to a paper towel-lined plate; season with more salt, as desired.
• Split baguette; hollow out slightly. Spread both halves with tartar sauce, and layer with lettuce, sliced tomato, and fish. Cut into 4 pieces.