SPICY PORK AND CHILI-PEPPER GOULASH
The idea of cooking a tough piece of pork in a lovely pepper stew to make it extremely tender and melt-in-your-mouth is something I find quite exciting. This dish in particular is one of my favorites and, unless you've got a strange aversion to chiles and peppers, I know you'll end up making it again and again. It's a complete classic. It's also one of those dishes which tastes great when reheated the day after it's been made. You've got a whole range of chili and pepper flavors going on; from smoked paprika to fresh chiles, and fresh peppers to sweet grilled and peeled ones. Delish!
Provided by Jamie Oliver
Categories main-dish
Time 3h25m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F.
- Get yourself a deep, ovenproof stew pot with a lid and heat it on the stove. Score the fat on the pork in a criss-cross pattern all the way through to the meat, then season generously with salt and pepper. Pour a good glug of olive oil into the pot and add the pork, fat side down. Cook for about 15 minutes on a medium heat, to render out the fat, then remove the pork from the pot and put it to 1 side.
- Add the onions, chili, paprika, caraway seeds, marjoram or oregano and a good pinch of salt and pepper to the pot. Turn the heat down and gently cook the onions for 10 minutes, then add the sliced peppers, the grilled peppers and the tomatoes. Put the pork back into the pot, give everything a little shake, then pour in enough water to just cover the meat. Add the vinegar - this will give it a nice little twang. Bring to the boil, put the lid on top, then place in the preheated oven for 3 hours.
- You'll know when the meat is cooked as it will be tender and sticky, and it will break up easily when pulled apart with 2 forks. If it's not quite there yet, put the pot back into the oven and just be patient for a little longer!
- When the meat is nearly ready, cook the rice in salted, boiling water for 10 minutes until it's just undercooked, then drain in a colander, reserving some of the cooking water and pouring it back into the pan. Place the colander over the pan on a low heat and put a lid on. Leave to steam dry and cook through for 10 minutes - this will make the rice lovely and fluffy.
- Stir the sour cream, lemon zest and most of the parsley together in a little bowl. When the meat is done, take the pot out of the oven and taste the goulash. You're after a balance of sweetness from the peppers and spiciness from the caraway seeds. Tear or break the meat up and serve the goulash in a big dish or bowl, with steaming rice and your flavored sour cream. Sprinkle with the rest of the chopped parsley and tuck in!
SPICY GOULASH
Ground cumin, chili powder and a can of Mexican diced tomatoes jazz up my goulash recipe. Even the elbow macaroni is prepared in the slow cooker. -Melissa Polk, West Lafayette, Indiana
Provided by Taste of Home
Categories Dinner
Time 5h55m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, cook beef over medium heat until no longer pink; drain. Transfer to a 5-qt. slow cooker. Stir in the tomatoes, beans, water, onion, green pepper, vinegar, chili powder, Worcestershire sauce, bouillon and seasonings. , Cover and cook on low for 5-6 hours or until heated through., Stir in macaroni; cover and cook 30 minutes longer or until macaroni is tender.
Nutrition Facts : Calories 222 calories, Fat 5g fat (2g saturated fat), Cholesterol 23mg cholesterol, Sodium 585mg sodium, Carbohydrate 30g carbohydrate (7g sugars, Fiber 6g fiber), Protein 15g protein. Diabetic Exchanges
SPAGHETTI WITH PINOT GRIGIO AND SEAFOOD
The colors are beautiful, as are the clamshells. There is not a lot of sauce, but the flavor of the wine is present.
Provided by Giada De Laurentiis
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
- Meanwhile, heat the olive oil in a large heavy skillet over medium heat. Add the shallots and the garlic and cook for 3 minutes, until tender but not brown. Add the sun-dried tomatoes and cook for another minute. Add the wine, shrimp, and clams. Bring the liquid to a boil. Reduce the heat and simmer, covered, until the shrimp are pink and the clams have opened, about 7 minutes.
- Add the spaghetti to the seafood mixture. Add the salt and pepper and stir to combine. Add the arugula. Stir gently and place on a serving platter. Serve immediately.
POLISH GOLOBKI (GAWUMPKI)
Grandma's recipe. This recipe is easier to do in large batches since the prep is time-consuming. I double or triple the recipe and bake them in a electric roasting pan. I freeze any extras and when they come out of the freezer, they taste even better because the cabbage has gotten more tender. My Grandma made these with various combinations of beef, veal, and pork and was always experimenting to get them right. I typed this up based on her notes but she cooked like I do. Experiment with the meats and the flavors until you get something you like. I like to mix up the type of spices I use, sometimes they are more plain with just the marjoram or sometimes I use Italian seasoning
Provided by mikegodphx
Categories World Cuisine Recipes European Eastern European Polish
Time 2h45m
Yield 20
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of water to a boil. Boil cabbages until leaves are falling off. Remove leaves from water as they peel off and set aside.
- Melt margarine in a large skillet. Cook onions in margarine until translucent, 5 to 7 minutes.
- Mix cooked onions, ground beef, chicken with rice soup, rice, eggs, marjoram, salt, and pepper in a bowl.
- Take a cabbage leaf, lay it flat, and trim the thickest part towards the bottom of the leaf to make it easier to roll; repeat with all leaves. Take the darker outside leaves and line the bottom of the roasting pan with them.
- Scoop a portion of the beef meat mixture into a leaf and wrap the leaf around the mixture, enveloping the meat completely. Repeat until all of the beef mixture is used. Arrange the stuffed cabbage leaves into the roasting pan. Top with any remaining cabbage leaves. Cover the roasting pan with aluminum foil.
- Bake in preheated oven for 1 hour 45 minutes. Remove aluminum foil, peel back the top layer of extra cabbage leaves, and pour golden mushroom soup over the stuffed cabbage leaves. Replace top cabbage leaves, return roasting pan to oven, and continue baking until the soup is hot, about 15 minutes.
Nutrition Facts : Calories 311.4 calories, Carbohydrate 26.8 g, Cholesterol 77.5 mg, Fat 13.7 g, Fiber 3.9 g, Protein 20.1 g, SaturatedFat 5 g, Sodium 401 mg, Sugar 5 g
SPAGHETTI GOULASH
My mother always made this delicious dish when we had lots of company or we were going to a church dinner. She'd make two casseroles and save one in the freezer for another time.-Jinger Newsome, Gainesville, Florida
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 12-16 servings.
Number Of Ingredients 12
Steps:
- Cook spaghetti according to package directions; drain. In a large skillet, cook the beef, sausage, green pepper and onion over medium heat until meat is no longer pink; drain. Add the tomatoes; cover and simmer for 45 minutes. , Remove from heat; stir in the chili sauce, mushrooms, Worcestershire sauce, salt, pepper and spaghetti., Transfer to a greased 4-qt. baking dish or two greased 2-qt. baking dishes. Sprinkle with cheese. Cover and bake at 350° for 35-40 minutes or until heated through.
Nutrition Facts : Calories 240 calories, Fat 8g fat (4g saturated fat), Cholesterol 26mg cholesterol, Sodium 676mg sodium, Carbohydrate 30g carbohydrate (7g sugars, Fiber 2g fiber), Protein 11g protein.
SPAGHETTI GOULASH
This is our ultimate household comfort food...My husband's absolute favorite. It goes together very easily once you read through the recipe you'll understand.
Provided by yumyumum
Categories Spaghetti
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Fry the bacon in a big kettle, drain on paper towels.
- In same pot brown the hamburg and the onions, about 15 minutes.
- Return the bacon to the pot and add the tomatoes simmer for about 45 minutes.
- Add the black pepper, sugar and tomato juice.
- Cook your spaghetti in a separate pot, when done rinse with cool water to stop the cooking process.
- Add the cooked spaghetti to the pot of sauce.
Nutrition Facts : Calories 943.5, Fat 37.7, SaturatedFat 12.7, Cholesterol 95.7, Sodium 687.1, Carbohydrate 108.2, Fiber 8.9, Sugar 15.7, Protein 42.8
SPAGHETTI WITH SPICY GREENS AND GARLIC
We must keep the garlic industry afloat. We buy ropes and ropes of the stuff. There's no such thing as too much garlic. From the Great Big Food Show
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Game Plan: Slice the garlic and onions while the water boils. Wash and tear the greens while the onions brown.
- Bring a large pot of cold water to a boil and salt it generously. Cook garlic in olive oil in a large skillet over medium-high heat, stirring occasionally, until golden brown and crispy, about 3 minutes; take care that the garlic doesn't get too brown or it will be bitter. Using a slotted spoon, transfer the garlic chips to a paper towel. Pour off and reserve all but 2 tablespoons oil. Add the onions and red pepper (add a little more if you like things spicy) to the skillet and cook, stirring, until light brown, about 10 minutes. Season with the 1 1/2 teaspoons salt.
- When the onions are almost done, add the greens to the boiling water and cook, uncovered, just until tender, about 2 minutes. Using tongs, lift the greens from the water, shake off the excess water, add them to the onions, and cook, stirring occasionally, until tender, about 5 minutes.
- Bring a fresh pot of water to a boil. Salt it generously, add the spaghetti, and cook, stirring occasionally, until al dente, 8 to 10 minutes. Scoop out and reserve about 1 cup of the cooking water; drain the pasta. Transfer the pasta to a serving bowl and toss with the cheese. Add the greens and some of the reserved pasta water and toss, adding more water as necessary to keep the pasta from clumping. Scatter the garlic chips over the top and serve.
SPAGHETTI GOULASH
My mother made this for my family when I was growing up and it was one of the first things I learned to cook. It's kind of "white trashy", but it's such great comfort food, very easy to make and loved by kids. Plus it's pretty low fat and healthy.
Provided by katerhodes
Categories Spaghetti
Time 20m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Brown the ground beef in a large skillet. Drain out the fat into a paper towel. Slice the onion into small bits. Saute the onion in the fat that remains in the skillet after removing the beef. Boil the spagetti. Add the drained beef to the onions. Pour in the tomato soup. Add the cooked and drained spagetti. Add salt and pepper to taste. Simmer on low, stirring occasionally until you are ready to eat.
Nutrition Facts : Calories 413.6, Fat 10.1, SaturatedFat 3.8, Cholesterol 38.6, Sodium 724.1, Carbohydrate 60.6, Fiber 3.5, Sugar 11.7, Protein 20.1
SPICY GROUND BEEF GOULASH
My mom used to make this and it was a BIG hit! Spicy mexican flare to a great, easy pasta dish! double the recipe for a large group or plenty of leftovers!
Provided by aneunayme
Categories One Dish Meal
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- in a large skillet or 2-3 quart pan, brown ground beef and drain grease; return to pan.
- add water, onion, garlic, salt and pepper to taste and cook until onion is soft.
- add rotel and corn, reduce heat, cover and simmer 15 minutes stirring often.
- remove stems from cherry peppers and tear into small pieces, remove seeds if you want, add to meat mixture- you may also add 1-2 tablespoons of juice from the peppers.
- continue to simmer covered while you prepare the noodles to slightly more firm than al dente.
- add noodles to meat making sure there is just enough liquid in the pan to cover the noodles.
- continue to simmer covered until liquid is absorbed.
- serve over crushed corn chips and with a fresh salad.
Nutrition Facts : Calories 525.1, Fat 13.3, SaturatedFat 4.8, Cholesterol 51.4, Sodium 498.6, Carbohydrate 75.4, Fiber 4.2, Sugar 3.8, Protein 26.6
SLOW-COOKED SPICY GOULASH
Ground cumin, chili powder and a can of Mexican diced tomatoes jazz up my goulash recipe. Even the elbow macaroni is prepared in the slow cooker. -Melissa Polk, West Lafayette, Indiana
Provided by Taste of Home
Categories Dinner
Time 5h55m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, cook beef over medium heat until no longer pink, breaking it into crumbles; drain. Transfer to a 5-qt. slow cooker. Stir in the tomatoes, beans, water, onion, green pepper, vinegar, chili powder, Worcestershire sauce, bouillon and seasonings. Cover and cook on low for 5-6 hours or until heated through., Stir in macaroni; cover and cook 30 minutes longer or until macaroni is tender.
Nutrition Facts : Calories 315 calories, Fat 6g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 915mg sodium, Carbohydrate 44g carbohydrate (11g sugars, Fiber 9g fiber), Protein 23g protein.
CLASSIC GOULASH
Easy recipe for making a classic goulash. Can also be done in a slow cooker. Inspired by Paula Deen's Bobby's Goulash.
Provided by pathunt
Categories Soups, Stews and Chili Recipes Stews Goulash Recipes
Time 1h20m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 385.5 calories, Carbohydrate 34.1 g, Cholesterol 74.3 mg, Fat 14.6 g, Fiber 4.4 g, Protein 28.2 g, SaturatedFat 5.6 g, Sodium 1466.1 mg, Sugar 9.1 g
SPICY BEEF GOULASH
This recipe goes back years, the beef may be replaced with small meatballs, just pan-fry the meatballs slightly before cooking them with the other ingredients.
Provided by Kittencalrecipezazz
Categories Weeknight
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Cut beef into bite-sized cubes.
- In a large skillet brown bacon then remove, cool slightly and chop into large pieces (do not drain the bacon fat).
- In the same pan; add onion and garlic, saute until softened.
- Add paprika and chili flakes to the onion/garlic and cook stirring for 30 seconds.
- Add the meat cubes with all the other ingredients except the sour cream; cover and cook over low heat until meat is tender (about 1-1/2 hours) stirring often.
- Just before serving mix the flour and the sour cream together, and stir into the goulash.
- Cook and stir 1-2 minutes until well combined (do not boil).
More about "spicygoulashorspaghettisauce recipes"
HUNGARIAN GOULASH WITH SPAETZLE - CHEF MICHAEL SMITH
From chefmichaelsmith.com
THE BEST SPICY SPAGHETTI BOLOGNESE RECIPE - ARCHANA'S …
From archanaskitchen.com
GRANDMA'S BEST GOULASH RECIPES | TASTE OF HOME
From tasteofhome.com
5 TIPS FOR FIXING FOOD THAT'S TOO SPICY | ALLRECIPES
From allrecipes.com
GOLUBTSI RECIPE; A CLASSIC UKRAINIAN FOOD - Голубцы
From natashaskitchen.com
25 BEST SPAGHETTI RECIPE IDEAS - FOOD NETWORK
From foodnetwork.com
Reviews 45Author By
SPICY SPAGHETTI WITH GARLIC AND OLIVE OIL - THE SPRUCE EATS
From thespruceeats.com
15 SPICY PASTA RECIPES | ALLRECIPES
From allrecipes.com
SPAGHETTI | ALLRECIPES
From allrecipes.com
BEST GOULASH RECIPE - MADE IN ONE POT! - PIP AND EBBY
From pipandebby.com
GOULASH - GYPSY COMFORT FOOD - FOOD GYPSY | EASY, DELICIOUS …
From foodgypsy.ca
WHAT TO SERVE WITH GOULASH? 7 BEST SIDE DISHES | EATDELIGHTS
From eatdelights.com
2022 FOOD CRISES - WIKIPEDIA
From en.wikipedia.org
10 BEST JAPANESE SPICY SAUCE RECIPES | YUMMLY
From yummly.com
THIRD + MAIN
From thirdandmainva.com
MENU
GOULASH RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
10 BEST SPICY GOULASH RECIPES | YUMMLY
From yummly.com
OUR BEST SPAGHETTI RECIPES | ALLRECIPES
From allrecipes.com
SPLASH OF TASTE | VEGETARIAN RECIPES
From splashoftaste.com
CAN HOT SPICY FOOD AFFECT GOUT? - YOUR GOUT FRIEND
From gout-pal.com
17+ PIEROGI SAUCES (AND TOPPINGS!), RANKED | POLONIST
From polonist.com
ALL YOU KNOW NEED TO KNOW ABOUT GOULASH - THE HUNGARIAN …
From thehungarianpaprika.hu
SORGHUM SPAGHETTI - GUNDRY MD
From gundrymd.com
TRADITIONAL GOULASH RECIPE - SERIOUS EATS
From seriouseats.com
THE 10 BEST RESTAURANTS IN WARRENTON - TRIPADVISOR
From tripadvisor.com
GOULASH- NINJA FOODI RECIPE - THE TASTY TRAVELERS™
From thetastytravelers.com
RUSTIC HUNGARIAN GOULASH RECIPE | A SPICY PERSPECTIVE
From aspicyperspective.com
4TH OF JULY RECIPES | ALLRECIPES
From allrecipes.com
WHAT SPICES GO IN SPAGHETTI SAUCE - SAUCEPROCLUB.COM
From sauceproclub.com
WHAT TO SERVE WITH PORK GOULASH? - VERYMEATY
From verymeaty.com
QUICK WAYS TO TONE DOWN A DISH THAT'S TOO SPICY - KITCHN
From thekitchn.com
HOME [WWW.FAANGTHAI.COM]
You'll also love