Stovetop Goulash Recipes

BETTER-THAN-MOM'S STOVETOP GOULASH

Steps:

• In a large non-stick pan, heat the olive oil, add the ground beef, and cook until it's well-browned, breaking apart with the turner as it cooks.
• Push the beef to the side of the pan, add the onions and cook until the onions start to brown, about 5 minutes.
• Add the minced garlic and cook about 2 minutes more.
• Add the water, tomato sauce, petite dice tomatoes and juice, Italian Herb Seasoning (affiliate link), bay leaves, soy sauce, garlic powder, Montreal Steak Seasoning, salt, and pepper.
• Stir the mixture together, then cover the pan and simmer about 20 minutes.
• Add the macaroni, cover the pan again, and simmer 30 minutes.
• Remove from the heat, discard the bay leaves, and let the mixture sit for a few minutes before serving. (We only made it about 10 minutes, which was fine.)
• Serve hot, with a dollop of low-fat sour cream if desired.

STOVETOP GOULASH

Steps:

• Cook beef in a large skillet over medium heat until no longer pink; drain. Add mixed vegetables, soup, water, onion, Worcestershire sauce and seasonings; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until slightly thickened., Meanwhile, heat potatoes according to package directions. Serve with goulash.

EASY BEEF GOULASH

Steps:

• Cook pasta according to package directions. , Meanwhile, in a large nonstick skillet, stir-fry beef in oil for 4-5 minutes or meat is no longer pink. Add onion and green pepper; cook and stir for 2 minutes. Stir in tomatoes, water, broth, vinegar and seasonings. Bring to boil. Reduce heat; cover and simmer for 15 minutes. , In a small bowl, combine flour and cold water until smooth. Add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain pasta; stir into beef mixture.

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.

STOVE-TOP HUNGARIAN GOULASH

Steps:

• Place coating ingredients in a paper lunch bag, or a ziploc bag.
• Shake to mix the ingredients. Add the meat, a few pieces at a time until well coated.
• Add the olive oil and butter to a large, heavy skillet with a lid, and bring to medium high heat. Add meat and cook until well browned. Removed from skillet with a slotted spoon and drain on paper toweling.
• Add onions, peppers and garlic to the skillet (add additional oil or butter if necessary) and saute until onions are clear. Add meat back to the pan.
• Add remaining ingredients EXCEPT sour cream, and bring to a boil.
• Turn heat to medium low and cover.
• Simmer for 30 minutes, stirring occasionally.
• Remove lid during last five minutes of cooking.
• Stir in sour cream just before serving.