Goulash Macaronibeef Recipes

BEEF GOULASH RECIPE

Steps:

• In a pot or large skillet, cook ground beef, onion, bell pepper, and garlic over medium heat until meat is no longer pink, about 5-7 minutes. The onion and bell pepper do not need to be cooked through all the way. They will finish cooking later.
• Drain the fat and add in chicken broth, tomato sauce, diced tomatoes, Worcestershire sauce, Italian seasoning, and salt (everything EXCEPT the macaroni and cheese) and bring to a boil. Turn heat down to low and simmer covered for 15 minutes.
• Stir in macaroni and cover. Simmer for an additional 15 minutes or until macaroni is al dente.
• Take pan off heat and stir in cheddar cheese until melted.Garnish with parsley before serving, optional.

GOULASH (MACARONI/BEEF)

Steps:

• 1. Cook large macaroni in boiling salted water for 1 minute under package directions. While pasta is cooking, mince onion, bell pepper and garlic. Drain macaroni and set aside.
• 2. Heat the pasta pot over medium high heat, add ground beef, onion, bell pepper and garlic. Cook-stirring 4-5 minutes till meat is cooked through and onions are translucent. Remove any fat that accumulated.
• 3. Stir in the red pepper flakes, tomatoes, black pepper, salt, celery seed, bouillion and macaroni. Cook over medium high heat for 1 minute stirring constantly. Serve.

MACARONI GOULASH

Steps:

• Saute green pepper and onions in margarine or oil.
• Add ground beef, salt and black pepper.
• Cook until browned.
• Add this to tomatoes, tomato sauce and macaroni.
• Simmer on low heat about 15 minutes.
• Stir occasionally to prevent sticking.
• Some water can be added if needed.

CLASSIC GOULASH

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.