Baked American Goulash Store Cupboard Standby Recipes

CHEESY AMERICAN GOULASH

Steps:

• Preheat oven to 350° convection or 375° conventional. And heat water and start cooking 1 pound of pasta.
• Start brown 1 pound of ground beef over medium-high heat.
• Chop one small or 1/2 medium onion. Add the onion to the ground beef about 5 minutes into cooking, and Add two cloves of minced or crushed garlic to the burger the last few minutes of cooking the ground beef. Drain when done cooking.
• Prep a 2 1/2 quart baking dish with PAM.
• To the baking dish, add one 15 oz can tomato sauce, 14 1/2 oz diced tomatoes, one teaspoon basil, two teaspoon seasoning salt (I used Lowery's), 1/2 teaspoon pepper. Mix well.
• Add the ground beef along with the pasta and mix well.
• Stir in 1 cup shredded cheddar cheese.
• Top with 1/2 cup mozzarella.
• Bake until golden brown-about 30 minutes.

BAKED AMERICAN GOULASH - STORE CUPBOARD STANDBY RECIPE

Steps:

• Set the oven to 200C/375°F.
• In a large bowl mix everything together apart from the cream cheese and grated cheese and put into an ovenproof dish.
• Dot the cream cheese, teaspoon by teaspoon evenly in and around the goulash and press down into it (it doesn't have to be too neat).
• Bake in the oven for 45 minutes to an hour sprinkling the cheese on after the first 30 minutes.
• When the cheese is melted and slightly browned it is ready.
• Comforting, satisfying and quick.

CHEF JOHN'S AMERICAN GOULASH

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.