Davids Goulash Recipes

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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.

SLOW-COOKER BEEF GOULASH



Slow-cooker beef goulash image

With fall-apart beef, tomatoes and peppers in a creamy, rich stew, our slow-cooker goulash recipe couldn't be easier or more comforting

Provided by Anna Glover

Categories     Main course, Supper

Time 7h25m

Number Of Ingredients 14

3 tbsp olive oil
2kg braising or stewing steak, cut into chunks
2 large onions, finely chopped
4 mixed peppers, cut into 4cm chunks
3 garlic cloves, crushed
2 tbsp flour
2 tsp caraway seeds
2 tsp hot smoked paprika
1 tbsp sweet smoked paprika, plus extra to serve
4 tbsp tomato purée
4 large tomatoes cut into small chunks
400-500ml beef stock
300ml soured cream
small bunch of parsley, chopped

Steps:

  • Heat the slow cooker to low and heat 2 tbsp oil in a deep frying pan over a medium heat. Season and sear the beef in batches until brown on all sides. Transfer to a plate.
  • Put the remaining oil in the pan and fry the onions for 10 mins until lightly golden. Add the peppers and garlic, and fry for another 5-10 mins, then stir in the flour and all of the spices. Cook for 2 mins more, then stir in the tomato purée, tomatoes and 400ml beef stock. Season well. Bring the mixture to a simmer, then tip into the slow cooker with the seared beef. Add the remaining stock, if needed, to cover the meat completely. Cover and cook for 6-7 hrs until the beef is tender and the sauce has thickened slightly.
  • Season to taste, then swirl the soured cream and most of the parsley through the stew. Scatter over the remaining parsley and some sweet smoked paprika, then serve with small roasted potatoes or brown rice, if you like.

Nutrition Facts : Calories 581 calories, Fat 32 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 12 grams sugar, Fiber 6 grams fiber, Protein 54 grams protein, Sodium 0.3 milligram of sodium

DAVID'S EASY BEEF GOULASH



David's Easy Beef Goulash image

A simple yet delicious cold-night favorite.

Provided by sheaters

Categories     100+ Everyday Cooking Recipes

Time 2h15m

Yield 6

Number Of Ingredients 4

3 pounds beef stew meat, cut into cubes
2 cups water
1 (6 ounce) can tomato paste
1 (1 ounce) package dry onion soup mix

Steps:

  • Heat a skillet over medium-high heat. Sear stew meat in hot skillet to brown on all sides, about 5 minutes.
  • Pour water into skillet. Stir tomato paste and onion soup mix into the water. Bring the mixture to a boil, reduce heat to low, place a cover on the skillet, and simmer until the beef is tender enough to easily cut with a fork, about 2 hours.

Nutrition Facts : Calories 329.7 calories, Carbohydrate 8.3 g, Cholesterol 119.8 mg, Fat 13.2 g, Fiber 1.4 g, Protein 43.2 g, SaturatedFat 5 g, Sodium 730.5 mg, Sugar 3.7 g

DAVID'S GOULASH



David's Goulash image

In Memory of my son who loved this. As a single Mom I use to combine ingredients that were filling..you know "lots for less". This was the only one that continued on and one of my very favorite meals. Hope it becomes a favorite for your family also. I guarantee you'll return for seconds.

Provided by Moonbugz_

Categories     One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 lb elbow macaroni
6 slices cooked bacon
1 lb ground beef
1 medium onion, diced
2 cloves garlic, minced
1 (14 1/2 ounce) can diced tomatoes
salt and pepper

Steps:

  • Cook pasta in a large saucepan as you are preparing remaining ingredients.
  • Fry bacon to a crispness in a large frying pan and remove to a paper towel leaving drippings in the pan.
  • They will be absorbed.
  • Break apart the ground beef into small chunks and brown in the bacon drippings adding the onion and the garlic.
  • Stir frequently as the meat browns and the onion becomes translucent.
  • Add the tomatoes and stir to mix thoroughly.
  • Allow to cook a few minutes for the meat to absorb the flavors.
  • Drain the cooked macaroni and add to the pan, again mixing well.
  • Cook on a low flame until almost all juices are absorbed. Crumble bacon over the Goulash before serving.
  • Leftovers taste better the next day, so don't be afraid you are making too much.
  • Goes well with a salad and french or italian bread.

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Top Asked Questions

How do you cook American goulash?
American goulash, also known as old-fashioned goulash, is the perfect economical family meal. The pasta cooks right in the sauce, so this satisfying dish can cook in just one pot. Read the full recipe after the video. Heat oil in a large saucepan over medium-high heat.
What is vegetarian goulash?
In short, this Vegetarian Goulash recipe is actually an AUTHENTIC Hungarian Bean Goulash recipe. If you would like to eat a vegetable goulash soup EXACTLY how Hungarians eat it, you should try this recipe. Our family has been making meatless goulash this way for generations. It is a 30-min simple, one-pot soup using only veggies and beans.
What is Hungarian beef goulash made of?
What they all have in common are the use of lots of paprika, lots of onions and red peppers. My Hungarian beef goulash recipe follows the rules of cooking an authentic Hungarian goulash recipe and uses the ingredients that are to be found in a traditional goulash.
What do you add to German goulash for flavor?
Dry German wine is often added for additional flavor and acidity, but a few tablespoons of red wine vinegar are just as common. Beef broth plays an important role in making of German goulash. Not only does it add liquid to beef goulash but also brings a lot of flavor.

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