Curlypastagoulash 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

LUNCH LADY TEXAS GOULASH



Lunch Lady Texas Goulash image

One of our favorite school lunches. Source: From the archives of the Irving Independent School District in Irving, Texas.

Provided by DwightNT

Categories     Soups, Stews and Chili Recipes     Stews     Goulash Recipes

Time 1h20m

Yield 6

Number Of Ingredients 12

1 pound ground beef
¼ cup chopped green bell pepper
¼ cup chopped onion
1 ½ cups canned pinto beans, rinsed and drained
¾ cup tomato paste
2 cups water
2 tablespoons water
3 teaspoons chili powder, or to taste
2 teaspoons white sugar
¼ teaspoon salt
¼ teaspoon ground black pepper
1 (8 ounce) package dry elbow macaroni

Steps:

  • Cook and stir ground beef, bell pepper, and onion in a large pot over medium-high heat until beef is browned and crumbly and vegetables are soft, 5 to 7 minutes.
  • Pour pinto beans into a saucepan and cook over medium heat until heated through, about 5 minutes. Stir in tomato paste.
  • Combine 2 cups plus 2 tablespoons water, chili powder, sugar, salt, and pepper in a small bowl; stir into the beef mixture. Add pinto bean mixture. Cover and simmer for 20 minutes.
  • While goulash cooks, bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
  • Mix cooked macaroni into the goulash, cover, and simmer for 30 minutes to 1 hour.

Nutrition Facts : Calories 375.8 calories, Carbohydrate 47.8 g, Cholesterol 47.3 mg, Fat 11 g, Fiber 6.9 g, Protein 22.6 g, SaturatedFat 3.9 g, Sodium 620.9 mg, Sugar 7.2 g

GOULASH



Goulash image

Not to be confused with the Hungarian dish of paprika-spiced stewed meat and vegetables, this American version of goulash, also referred to as "slumgullion," is made with ground beef and pasta. The beef is cooked down with plenty of aromatics and spices and combined with tomatoes, pasta, and cheese to create the perfect comfort meal. We added paprika to the dish in a nod to its Hungarian counterpart.

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 15

1 tablespoon olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 pound ground beef
Kosher salt and freshly ground black pepper
1 teaspoon paprika
2 teaspoons Italian seasoning
1 tablespoon tomato paste
One 15-ounce can diced tomatoes
One 15-ounce can tomato sauce
1 teaspoon Worcestershire sauce
1 cup low-sodium beef broth
8 ounces cavatappi pasta
4 ounces sharp Cheddar, shredded on the large holes of a box grater (about 1 cup), plus more for serving
2 tablespoons chopped fresh parsley, plus more for serving

Steps:

  • Heat the olive oil in a Dutch oven or heavy-bottomed pot over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute.
  • Add the beef and cook, stirring and breaking up the meat with a wooden spoon, until browned and no longer pink, about 8 minutes. Add 1 teaspoon salt, a few grinds of pepper, the paprika, and Italian seasoning to the beef and stir to combine. Cook, stirring, until the paprika begins to toast and become fragrant, about 1 minute. Stir the tomato paste into the beef mixture to coat, then cook until the paste thickens and deepens in color, about 2 minutes.
  • Add the diced tomatoes, tomato sauce, Worcestershire and beef broth to the beef mixture and stir, scraping up any browned bits from the bottom of the pot, to combine. Bring the mixture to a boil over medium heat. Reduce the heat to medium low and add the cavatappi. Cook, stirring occasionally, until the pasta is al dente, 8 to 10 minutes.
  • Remove the pot from the heat. Gently stir in the parsley and Cheddar until combined and the cheese starts to melt. Divide the goulash among 6 bowls and top with more shredded Cheddar and chopped parsley.

CUBAN GOULASH



Cuban Goulash image

Posted for ZWT5 for safekeeping . Serve with rice or egg noodles, a salad, and crusty bread. If you want more heat, feel free to add a pepper of some sort.

Provided by WiGal

Categories     Stew

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 tablespoon vegetable oil
1 lb boneless pork roast, cubed in bite size pieces
1 lb onion, diced
1 lb plantain, peeled and diced
1 cup zucchini, optional-chunked
3 (10 ounce) cans diced tomatoes with juice
1 teaspoon ground cumin (to taste)
1 teaspoon oregano (to taste)
1 bay leaf
cayenne pepper, to taste
salt, to taste

Steps:

  • Heat the oil in a large skillet over medium heat, and brown the pork on all sides.
  • Mix in the onions, and cook and stir until tender.
  • Mix the bananas, zucchini if using, tomatoes with juice, cumin, oregano, and bay leaf into the skillet.
  • Bring to a boil, reduce heat to medium low, cover, and simmer for 20 minutes, stirring occasionally, until pork is very tender.
  • Season with cayenne pepper, salt, and pepper.
  • Remove the bay leaf before serving.

Nutrition Facts : Calories 492.2, Fat 15.1, SaturatedFat 4.6, Cholesterol 97.5, Sodium 380, Carbohydrate 56.6, Fiber 7.1, Sugar 27.7, Protein 37.2

CURLY PASTA GOULASH



Curly Pasta Goulash image

Make and share this Curly Pasta Goulash recipe from Food.com.

Provided by Janae

Categories     Healthy

Time 25m

Yield 8 serving(s)

Number Of Ingredients 6

2 (16 ounce) packages pasta
2 lbs hamburger
1 teaspoon garlic salt
2 (16 ounce) cans tomato sauce
2 (14 ounce) cans stewed tomatoes
1 lb cheese

Steps:

  • Cook curly pasta.
  • Brown burger & season with garlic salt.
  • Add tomato sauce and stewed tomatoes to hamburger & simmer.
  • Pour tomato & meat sauce over pasta & mix in pan.
  • Top with cheese.

Nutrition Facts : Calories 884, Fat 29, SaturatedFat 14, Cholesterol 112.5, Sodium 1466.6, Carbohydrate 102.9, Fiber 6.5, Sugar 11.7, Protein 52

OLD FASHIONED GOULASH RECIPE BY TASTY



Old Fashioned Goulash Recipe by Tasty image

Here's what you need: ground beef, large onion, bell pepper, garlic, olive oil, veggie broth, tomato sauce, crushed tomato, fresh basil, crushed red pepper, bay leaves, salt and pepper, elbow macaroni

Provided by John Zekany

Categories     Dinner

Yield 4 servings

Number Of Ingredients 13

1 lb ground beef
1 large onion
1 bell pepper
6 cloves garlic
2 tablespoons olive oil
1 ½ cups veggie broth
1 can tomato sauce
1 can crushed tomato
¼ teaspoon fresh basil
½ teaspoon crushed red pepper
3 bay leaves
salt and pepper, to taste
1 cup elbow macaroni

Steps:

  • In a large pan, saute ground beef, garlic, onions, bell pepper in olive oil until browned. Drain.
  • Add broth, tomato sauce, diced tomatoes, seasoning, bay leaves, and mix well.
  • Lower heat and cover. Cook for about 20 minutes, stirring occasionally.
  • Add in the uncooked elbow macaroni to the skillet. Stir well until everything is combined.
  • Cover once again and simmer for about 20-30 minutes.
  • Serve warm.

Nutrition Facts : Calories 832 calories, Carbohydrate 69 grams, Fat 42 grams, Fiber 7 grams, Protein 40 grams, Sugar 19 grams

CUBAN GOULASH



Cuban Goulash image

I first had this served over egg noodles, but served with rice is just as nice. This recipe was introduced to me by a Cuban friend when I was seven years old. To this day, (twenty years later), it remains one of my favourites. Don't be frightened by this seemingly strange combination of ingredients; this is brilliant! The nice thing about this recipe is that it doesn't require any measurements. You use an equal amount of each ingredient, so it's infinitely scalable!

Provided by LUSCIOUSLEMONADE

Categories     Soups, Stews and Chili Recipes     Stews     Goulash Recipes

Time 1h

Yield 6

Number Of Ingredients 7

1 tablespoon vegetable oil
1 pound boneless pork roast, cubed
1 pound onions, diced
1 pound bananas, peeled and diced
1 (16 ounce) can diced tomatoes with juice
cayenne pepper to taste
salt and ground black pepper to taste

Steps:

  • Heat the oil in a large skillet over medium heat, and brown the pork on all sides. Mix in the onions, and cook and stir until tender.
  • Mix the bananas and tomatoes with juice into the skillet. Bring to a boil, reduce heat to medium low, and simmer 30 minutes, stirring occasionally, until pork is very tender. Season with cayenne pepper, salt, and pepper.

Nutrition Facts : Calories 197 calories, Carbohydrate 26.9 g, Cholesterol 26.5 mg, Fat 5.5 g, Fiber 3.9 g, Protein 11 g, SaturatedFat 1.4 g, Sodium 137.9 mg, Sugar 14.4 g

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