GREEK GOULASH
Provided by Rachael Ray : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Heat oven to 400 degrees F.
- Cut pita rounds into 6 wedges each with knife or kitchen scissors. Scatter wedges onto a baking sheet and spray with olive oil cooking spray. Season with salt and bake 10 minutes until golden. Remove from the oven and cool.
- Heat a large high sided skillet with extra-virgin olive oil, 2 turns of the pan, over medium- high heat until oil ripples. Add beef or lamb, brown and crumble meat, about 5 minutes. Season the meat with salt, pepper, oregano, cinnamon. Add the onions, garlic and eggplant and cook 6 to 7 minutes then stir in spinach and tomato sauce. Simmer a few minutes and adjust seasonings.
- Chop olives with lemon zest and parsley - Greek Gremolata!
- Bring a large pot of salted water to a boil and cook orzo according to box instructions.
- Drain orzo and combine with meat goulash. Top bowls of goulash with feta cheese, pita chips and olive gremolata.
HUNGARIAN GOULASH
Talk about your heirloom recipes! My grandmother made this Hungarian goulash recipe for my mother when she was a child, and Mom made it for us to enjoy. Paprika and caraway add wonderful flavor and sour cream gives it a creamy richness. It's simply scrumptious! -Marcia Doyle, Pompano, Florida
Provided by Taste of Home
Categories Dinner
Time 7h20m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- Place the onions, carrots and green peppers in a 5-qt. slow cooker. Sprinkle meat with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a large skillet, brown meat in oil in batches. Transfer to slow cooker., Add broth to skillet, stirring to loosen browned bits from pan. Combine the flour, paprika, tomato paste, caraway seeds, garlic, sugar and remaining salt and pepper; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over meat. Cover and cook on low for 7-9 hours or until meat is tender., Cook noodles according to package directions. Stir sour cream into slow cooker. Drain noodles; serve with goulash.
Nutrition Facts : Calories 388 calories, Fat 13g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 285mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 7g fiber), Protein 31g protein. Diabetic Exchanges
EGGPLANT GOULASH
I love the goulash my daddy made. Elbow macaroni is normally used. I have replaced it with eggplant. It is delicious.
Provided by sanddune1
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Brown ground meat half way then add in onions and bell pepper.
- Cook till done.
- Add in tomato paste and beef base. Blend well. It may be helpful to add a little water at this step.
- Add black pepper and garlic (adjust both to your liking).
- Add in eggplant, use enough water to have eggplant blend well into the meat mixture. (This is a thick dish so be stingy).
- Reduce heat, cover, and simmer till eggplant reaches desired tenderness.
Nutrition Facts : Calories 212.1, Fat 11.7, SaturatedFat 4.5, Cholesterol 51.4, Sodium 294.9, Carbohydrate 11.5, Fiber 4.2, Sugar 6, Protein 16.4
CHORESH BADEMJON (MEAT AND EGGPLANT GOULASH)
Provided by Marian Burros
Categories dinner, project, soups and stews, main course
Time 3h25m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Peel eggplant and cut lengthwise into slices about 3/4-inch thick. Sprinkle with coarse salt and let stand at room temperature for about 1 hour, or until brown juices drain off. Set aside.
- Pat slices dry. Heat 1/4 cup oil in 2 1/2-to-3-quart Dutch oven or stewpot and in it gently saute onions over moderate heat until they are soft and bright golden brown. Stir in meat and add half of salt and pepper. Cover and simmer gently over moderate heat for about 2 hours, or until meat is completely tender. Stir frequently to prevent scorching and add water only if cooking liquid evaporates.
- While meat cooks and when eggplant slices have drained, pat them dry and fry gently in single layer in remaining oil in skillet. Turn eggplant slices so that each side is light golden brown and is tender. Eggplant should be done in about 7 minutes. Set aside.
- If fresh tomatoes are used, add them half an hour before the beef is finished cooking. Add tomato sauce 15 minutes before end of cooking time.
- Five or 10 minutes before serving, lay eggplant slices over top of beef and reheat together. Adjust seasonings. Serve spooned over steamed rice.
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