Aip Beef Goulash Recipes

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CHEF JOHN'S AMERICAN GOULASH



Chef John's American Goulash image

One of my all-time favorite comfort food meals growing up was the beef goulash they served in my school cafeteria alongside a slice of buttered white bread and a carton of milk. Little did I know that it wasn't really goulash, but an Americanized version, invented to stretch a small amount of beef into enough food for a not-so-small family. This is one of those very simple dishes that does not taste simple--perfect for your weeknight dinner rotation.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Stews     Goulash Recipes

Time 1h15m

Yield 12

Number Of Ingredients 18

1 tablespoon olive oil
1 large onion, diced
2 pounds ground beef
4 cloves garlic, minced
2 teaspoons kosher salt
½ teaspoon ground black pepper
1 pinch cayenne pepper, or to taste
2 tablespoons paprika
2 teaspoons Italian seasoning
2 bay leaves
1 quart chicken broth
1 (15 ounce) can diced tomatoes
1 (24 ounce) jar marinara sauce
1 cup water
2 tablespoons soy sauce
2 cups elbow macaroni
¼ cup chopped Italian parsley
1 cup shredded white Cheddar cheese

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.

Nutrition Facts : Calories 336.3 calories, Carbohydrate 25.1 g, Cholesterol 58.1 mg, Fat 17.3 g, Fiber 3.2 g, Protein 18.9 g, SaturatedFat 6.9 g, Sodium 1168.9 mg, Sugar 7.4 g

AIP BEEF GOULASH RECIPE



AIP Beef Goulash Recipe image

This satisfying spin on beef goulash is the perfect new edition to your autoimmune protocol. I've swapped out paprika for turmeric for an Asian-inspired take on a classic. It's so good you won't even notice the tomatoes are gone in this flavorful stew. Serve over cauliflower rice or mashed cauliflower.

Provided by Healing Autoimmune

Categories     Everyday Cooking

Time 1h30m

Yield 4

Number Of Ingredients 11

4 tablespoons avocado oil
1 medium onion, chopped
4 cloves garlic, chopped
1 pound beef roast, diced
10 white button mushrooms, quartered
2 carrots, diced
1 cup bone broth
1 teaspoon ground turmeric
1 tablespoon arrowroot powder
salt to taste
2 tablespoons chopped fresh parsley

Steps:

  • Heat oil in a skillet over medium heat. Add onion and garlic; cook until softened, 2 to 5 minutes. Add beef cubes; cook and stir until browned, 5 to 7 minutes. Add mushrooms and carrots; cook until just tender, 3 to 5 minutes more.
  • Add bone broth and turmeric to the skillet and reduce heat to very low. Partially cover skillet with a lid and simmer gently, stirring occasionally, until beef is tender, about 1 hour. Add a small amount of water if mixture sticks to the skillet.
  • Remove the lid and increase the heat slightly if the sauce hasn't thickened sufficiently. Add arrowroot to thicken sauce, if needed. Season with salt. Garnish with parsley.

Nutrition Facts : Calories 346 calories, Carbohydrate 9.4 g, Cholesterol 51.5 mg, Fat 27.3 g, Fiber 1.7 g, Protein 16.3 g, SaturatedFat 6.8 g, Sodium 107.2 mg, Sugar 3.4 g

CLASSIC GOULASH



Classic Goulash image

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

2 pounds lean ground beef
2 large yellow onions, chopped
3 cloves garlic, chopped
3 cups water
2 (15 ounce) cans tomato sauce
2 (14.5 ounce) cans diced tomatoes
3 tablespoons soy sauce
2 tablespoons dried Italian herb seasoning
3 bay leaves
1 tablespoon seasoned salt, or to taste
2 cups uncooked elbow macaroni

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

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2017-09-22 Heat the olive oil in a pan and add the onion and garlic. Cook until softened. Add the beef cubes and brown the beef until slightly caramelized. …
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Cuisine Hungarian
Total Time 1 hr 15 mins
Category Lunch
Calories 452 per serving
  • Heat the olive oil in a pan and add the onion and garlic. Cook until softened. Add the beef cubes and brown the beef until slightly caramelized. Add the mushrooms and carrots and cook for 3-5 minutes.
  • Add the beef stock and reduce the heat to very low. Partially cover the pan with a lid and simmer gently for 60 minutes, stirring occasionally. You may need to add a dash or two more water to prevent the mixture catching.
  • Cook until the meat is tender and check the consistency of the sauce. If it has not thickened sufficiently, remove the lid and increase the heat slightly until the sauce is thick enough.
  • You can also add some arrowroot powder at the end to thicken the sauce more. Add salt to taste.


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