EASY ONE-POT AMERICAN GOULASH
Steps:
- Cook 2 pounds of ground beef in a Dutch oven or large, heavy saucepan until meat is no longer pink. Usually takes about 10 minutes. Afterwards, drain the grease from the pan.
- Add the onion, garlic, and green bell pepper. Cook until onions are translucent.
- Add the water, tomato sauce, diced tomatoes, Italian seasoning, and salt. Mix well. Reduce heat to low, cover, and simmer for about 20 minutes. Stirring occasionally.
- Add the uncooked elbow macaroni. Stir well. Cover once again and allow everything to simmer for about 30 minutes.
- Enjoy! Top with shredded cheese right before serving.
Nutrition Facts : Calories 385 cal
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
NEWFIE GOULASH
This is an old recipe, made by my grandmother who lived on an island in the North Atlantic, long before 'goulash' was made with ground beef. It was our typical meal when Mom was rushed to put something hot and tasty on the table. My family and friends use it lots, and I add the grated Parmesan on top to give it a gourmet touch. Nice with a green salad.
Provided by Louise Genge Stewart
Categories Soups, Stews and Chili Recipes Stews Goulash Recipes
Time 45m
Yield 8
Number Of Ingredients 10
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
- Heat the olive oil in a large pot over medium heat, and cook the onion and garlic until the onion is soft, about 5 minutes; stir in the green pepper, and cook until tender, about 8 more minutes. Mash the corned beef into the pot, and simmer until hot. Mix in the tomato soup, ketchup, cooked macaroni, salt and black pepper; stir to combine, and bring the mixture to a simmer over medium-low heat. Sprinkle the Parmesan cheese on top, and serve.
Nutrition Facts : Calories 357.4 calories, Carbohydrate 40.6 g, Cholesterol 43.3 mg, Fat 11.9 g, Fiber 2.1 g, Protein 21.5 g, SaturatedFat 4.8 g, Sodium 918.7 mg, Sugar 7.4 g
TEXAS GOULASH
Make and share this Texas Goulash recipe from Food.com.
Provided by lauralie41
Categories One Dish Meal
Time 3h45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large skillet brown ground beef and onion. Add beef and remaining ingredients, EXCEPT cheese, to crock pot. Cook on low setting for 3 1/2 hours.
- Before serving add cut up pieces of Velveeta cheese to the goulash and let steam until melted. Serve immediately.
Nutrition Facts : Calories 544.3, Fat 24.2, SaturatedFat 9.2, Cholesterol 102.8, Sodium 574.7, Carbohydrate 45.7, Fiber 3.6, Sugar 7.2, Protein 36.1
TEXAS GOULASH
Ultimate comfort food, Texas Goulash was originally my mother's recipe which she taught me to make at age 10. I've changed a few things over the years and made it "my own" after having prepared it for at least 40 years. You'll need a deep skillet for this one.
Provided by Ms. MO
Categories One Dish Meal
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- In a 3 quart saucepan, heat 2 cups of water on medium heat.
- While the water is heating, in a deep (3-inch) cast iron skillet or other large pot, crumble the ground chuck. Stirring and breaking up the meat, cook over medium high heat until no longer pink. Remove the meat from the skillet and drain the fat; set meat aside.
- Add 1 tablespoon of olive oil to skillet and heat over medium heat. To the oil, add onion, bell pepper, and celery. Cook and stir the vegetables until softened, then add the minced garlic cloves and continue cooking for 2-3 minutes.
- Add the meat to the vegetables, the two cups of hot water, and the rest of the ingredients, except the macaroni.
- Let sauce cook for 30-40 minutes, adding additional water, if needed.
- While the sauce simmers, refill the saucepan with water and cook macaroni according to package directions. Drain macaroni and add to meat/sauce mixture and stir.
- Serve with warm, crusty homemade or French bread.
Nutrition Facts : Calories 379.2, Fat 13.8, SaturatedFat 4.2, Cholesterol 73.7, Sodium 1281.3, Carbohydrate 36.7, Fiber 4.4, Sugar 9.8, Protein 27.6
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