Ghoul Lash Extra Spicey Goulash Recipes

GHASTLY GHOULASH

Steps:

• Toss beef with salt, pepper, and flour in a medium bowl. Heat 2 tablespoons oil in a large stockpot or Dutch oven over medium-high heat until hot. Brown half of beef on all sides, 4 to 6 minutes total. Transfer beef to a plate with a slotted spoon. Repeat with remaining beef and 2 tablespoons oil.
• Add onion to fat in pot; cook, stirring occasionally, until just tender, about 3 minutes. Stir in garlic; cook 1 minute. Add wine; cook, stirring up brown bits, until most liquid has evaporated, about 2 minutes.
• Return beef to pot. Stir in paprika, tomatoes, stock, tomato paste, and oregano. Season with salt and pepper. Cover; reduce heat. Gently simmer until meat is just tender, about 1 1/2 hours.
• Stir in carrots and potatoes; continue to simmer until vegetables and meat are very tender, 20 to 30 minutes.
• Meanwhile, cook bacon in a dry large skillet over medium heat until crisp, about 5 minutes. Transfer to paper towels to drain. Add mushrooms, pearl onions, and bell pepper to fat in skillet; cook until vegetables are tender and golden brown, and liquid has mostly evaporated. Add to goulash.
• Season goulash with salt and pepper, if necessary. Garnish with bacon pieces and oregano. Serve with caraway egg noodles.

GHOUL LASH (EXTRA SPICEY GOULASH)

Steps:

• Cut the beef into 1 inch cubes. depending on your pan/skillet, you may need to brown the meat in stages. make sure oil is hot when browning the cubes. Set aside and dice/grate onion and peppers.
• Drop the onion in a 1 gallon pot, use the oil from the meat, and brown the onion. Turn it often with a spatula to avoid burning. When the onion has a nice caramel hue, pour in paprika and cayenne. Stir for some 15-20 seconds and pour a cup or two of water to prevent spices from becoming bitter.
• Add peppers, black pepper and salt and simmer for 15 minutes on low heat. Add the cubes. and let it simmer for 90 minutes and stir occasionally to prevent burning at the borrom. Check the meat if it is well cooked--should be falling apart when impaling on a fork. You may need to cook a bit more if the meat is still imprevious.
• Add the rest of the water and bring to a boil. Drop the crumbs in the stew and simmer for another 15 minutes. The sauce should be fairly thick at this stage, like ragout or pasta sauce.
• Serving:.
• Slapping your hand. Not yet! Let it cool down and then put it into fridge for 24 hours. The marinating process improves the roundness of the dish. After a day, you reheat the pot at low temperature.
• Supply rye or pumpernickel bread and let the flames commence.

SPICY GOULASH

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Transfer to a 5-qt. slow cooker. Stir in the tomatoes, beans, water, onion, green pepper, vinegar, chili powder, Worcestershire sauce, bouillon and seasonings. , Cover and cook on low for 5-6 hours or until heated through., Stir in macaroni; cover and cook 30 minutes longer or until macaroni is tender.

SPICY GOULASH KICKED UP!

Steps:

• 1. Bring 3 qts. salted water to a rolling boil and add pasta. Stir, cover and cook pasta until al dente (approximately 9 minutes) I like using cavatappi a/k/a callentani pasta it's a more hearty pasta that holds onto the sauce better and it looks pretty too.
• 2. Meanwhile in a large skillet thoroughly brown ground beef & sausage. Move browned meat to the edges or one side of your skillet.
• 3. In the center of the skillet add 1-2 T. olive oil if necessary then add diced onion, bell pepper, carrot and saute for 2-3 minutes until onion turns translucent.
• 4. Add garlic and saute for a few seconds and add the remaining ingredients except the cheese, allow to simmer for approximately 5-10 minutes. **Kick it up more by adding 2-3 T pickled jalepeno rings sliced or diced
• 5. Drain pasta and add it to a 9 x 13 casserole dish and pour the meat sauce mixture over the pasta. Bake at 350 degrees for 30-40 minutes to allow flavors to meld together and sauce to thicken slightly.
• 6. Remove from oven and top with cheese and let stand for 5-10 minutes to allow cheese to melt.
• 7. Serve with corn casserole (check out Rene Palmer's recipe), french garlic bread and a fresh green salad.