Chicken And Pumpkin Goulash Recipes

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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

PUMPKIN AND CHICKEN ROULADE



Pumpkin and Chicken Roulade image

This is a lovely light lunch recipe that is soooo yummy. This recipe comes from the Australian brandname recipe cookbook and it's a fantastic way of "hiding" vegies that your family needs to get.

Provided by AussieGal Tracey

Categories     Lunch/Snacks

Time 55m

Yield 4 serving(s)

Number Of Ingredients 13

60 g butter
1/4 cup plain flour
2 tablespoons skim milk powder
3/4 cup water
4 eggs, seperated
2/3 cup pumpkin puree
1 pinch cumin
1 cup of chopped chicken
2 sticks celery, chopped
2 shallots, chopped
1/4 cup mayonnaise
1/4 cup light sour cream
fresh ground black pepper

Steps:

  • Preheat oven to 180 degrees Celsius.
  • Melt butter in a pan, add flour and stir for one minute. Gradually stir in the skim milk powder combined with water until mixture boils and thickens. Quickly stir in yolks, pumpkin and cumin.
  • Beat egg whites until soft peaks form and fold lightly into the pumpkin mixture.
  • Pour the mixture into a greased and lined 30cm x 24cm swiss roll pan.
  • Bake for 12-15 minutes until puffed and golden brown.
  • Combine filling ingredients in pan, stir until heated through.
  • Remove roll from the oven and turn on a wire rack covered with a tea towel. Carefully remove lining paper. spread evenly with the filling. Hold the towel with both hands. gently roll the roulade.

Nutrition Facts : Calories 308.8, Fat 23.7, SaturatedFat 10.9, Cholesterol 252.8, Sodium 300.8, Carbohydrate 15.6, Fiber 0.6, Sugar 3.1, Protein 9.2

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