Alpine Beef Goulash With Noodles Recipes

EASY GOULASH RECIPE

Steps:

• Add olive oil to large pot over medium-high heat. Add in the onion, bell pepper and ground beef then cook until beef is no longer pink. Drain any excess fat and return pot to stove top. Add in garlic and stir until fragrant (about 30 seconds).
• Pour in the tomato sauce, diced tomatoes, beef broth, Worcestershire sauce, seasoned salt, Italian seasoning, bay leaves and dried macaroni noodles. Stir and bring mixture to a boil. Reduce heat to a light boil and stir occasionally until the pasta is tender, about 20 minutes.
• Remove the bay leaves and stir in the cheddar cheese just before serving. Enjoy!

CLASSIC GERMAN GOULASH

Steps:

• Place the oven rack in the center of the oven and preheat to 325°.
• Add olive oil to a heavy pot or dutch oven and heat over medium heat. Add onions and 1/2 teaspoon of kosher salt. Cook for 15-20 minutes, stirring occasionally until the onions are very tender and golden.
• Transfer the onions to a separate dish and set aside.
• Season the beef with the remaining salt and pepper and transfer to the Dutch Oven. Cook over medium high heat for 5-10 minutes or until the beef has browned.
• Stir in the the onions, peppers, tomato, garlic, paprika, marjoram, caraway, tomato paste, beef broth and red wine to the pot. Heat to boiling.
• Place the lid on the pot, so that it's askew and steam can escape. Transfer the pot to the oven and cook for 1 1/2 hours or until the beef is tender.
• Remove the pot from the oven and stir in the sour cream. Garnish with chopped parsley and serve over buttered noodles.

QUICK BEEF GOULASH WITH EGG NOODLES

Steps:

• Bring a large pot of salted water to a boil. Slice the steaks as thinly as possible (about 1/8 inch) on an angle, trimming off any large pockets of fat. Season with salt and pepper. Melt 1 tablespoon of the butter in a large skillet over medium-high heat. Add the sliced steak, spreading it out in a single layer. Increase the heat to high and cook, undisturbed, until browned on the bottom, 2 to 3 minutes. Remove the steak and any juices to a bowl.
• Add 2 tablespoons of the remaining butter to the skillet and reduce the heat to medium high. Add the onion and cook, stirring occasionally, until starting to soften and brown, about 5 minutes. Stir in the bell peppers, paprika, caraway seeds, a big pinch of salt and a few grinds of pepper. Cook, stirring, until the spices are toasted, about 1 minute. Return the steak to the skillet along with the tomatoes, beef broth and 1 teaspoon salt. Cover and bring to a boil, then reduce to a simmer and cook, partially covered, until the steak is tender, about 15 minutes. Season with salt and pepper.
• Meanwhile, cook the egg noodles in the boiling water as the label directs. Drain and return the noodles to the pot; stir in the remaining 1 tablespoon butter. Season with salt. Divide the noodles and stew among bowls. Top with the parsley and sour cream.

QUICK AND EASY GOULASH

Steps:

• Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain.
• In a skillet over medium heat, brown the beef; drain.
• Heat through over medium the beef, spaghetti sauce, corn, chopped onion and cheese.

ALPINE BEEF GOULASH WITH NOODLES

Steps:

• Brown beef in oil; add onion and garlic, and saute until tender.
• Add tomato sauce and all seasonings EXCEPT sour cream and noodles.
• Cover and cook SLOWLY about 2 1/2 hours.
• Add sour cream just before serving (do not BOIL after adding sour cream).
• Serve over hot buttered noodles.

BEEF GOULASH WITH EGG NOODLES

Steps:

• Cook noodles in a large pot of generously salted water until al dente; drain. Toss noodles with butter; season with salt and pepper.
• Meanwhile, place goulash in a medium pot over medium heat and cook until just heated through, about 5 minutes.
• Serve noodles topped with goulash, sour cream, parsley, and more pepper.

HUNGARIAN BEEF-NOODLE GOULASH

Steps:

• Roll beef cubes in flour.
• Heat oil in dutch oven and brown beef on all sides.
• Add onions, paprika, salt, pepper, and beef broth.
• Cover and cook over low heat for 1/ 1/2 hours or until tender.