Gigotalacuillrefrenchslowcookedspoonlamb 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

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.

TRADITIONAL GERMAN GOULASH



Traditional German Goulash image

Provided by Food Network

Categories     main-dish

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 17

3 tablespoons canola oil
2 onions, chopped
2 1/4 pounds lean, trimmed stewing beef, such as round eye, and/or pork tenderloin
1 1/2 tablespoons chopped garlic
1/2 tablespoon caraway seeds
3 tablespoons paprika
1 1/2 tablespoons Montreal steak seasoning
1 teaspoon onion powder
1/2 teaspoon cayenne powder, or more for extra spice
1 teaspoon salt
1 teaspoon pepper
3 large green bell peppers, cut into 1-inch pieces
3 large red bell peppers cut into 1-inch pieces
One 16-ounce can tomato puree
One 6-ounce can tomato paste
1 1/2 cups vegetable broth
Spaetzle, egg noodles or dumplings, for serving

Steps:

  • Heat 1/2 tablespoon of the oil in a large saute pan over medium heat. Add the onions and cook, stirring occasionally, until golden and caramelized, 10 to 12 minutes.
  • Heat the remaining 2 1/2 tablespoons canola oil in a large Dutch oven over medium-high heat and saute the stewing meat until nicely browned. Add the caramelized onions, garlic and caraway seeds. Cook for 1 minute, and then add the paprika, Montreal steak seasoning, onion powder, cayenne powder, salt and pepper. Add the green and red peppers, stir and saute until fragrant, about 2 more minutes.
  • Add the tomato puree and tomato paste and stir. Add the vegetable broth and 1/2 cup water, plus more if needed, and deglaze the Dutch oven, making sure to loosen anything stuck to the bottom of the pot.
  • Bring to a low simmer and cook, stirring occasionally, until the meat is very tender, about 90 minutes. Serve over Spaetzle, egg noodles or dumplings.

THE BEST GOULASH



The Best Goulash image

I can't even remember where I found this recipe, but I've been making it for years. It is great on a cold night or for a quick dinner. I usually serve it with bread sticks or garlic bread. Yum!

Provided by Paige

Categories     Meat

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 package ground beef or 1 package turkey
1 medium onion
1 -2 clove garlic, finely chopped
1 teaspoon paprika
1 cup uncooked elbow macaroni
1/2 cup frozen corn
1 can chopped tomato
1 can tomato sauce
1 -2 cup shredded sharp cheddar cheese
salt and pepper

Steps:

  • Brown ground meat in skillet with onions and garlic.
  • Drain fat from meat.
  • Add salt, pepper, paprika, tomatoes, tomato sauce and frozen corn.
  • While the meat is cooking, boil the macaroni until almost done.
  • Drain water from macaroni and stir into meat mixture Lightly grease a casserole dish.
  • Pour enough mixture to cover bottom of dish and then sprinkle with cheese; add another layer of meat and top with cheese.
  • Bake at 350 degrees until cheese melts and casserole is bubbling (approximately 40 minutes).

EASY CLASSIC GOULASH



Easy Classic Goulash image

This version of classic American beef goulash makes an easy one-pot meal for the whole family. We love it.

Provided by Dawn Bohler

Categories     Main Dish Recipes     Pasta

Time 1h25m

Yield 8

Number Of Ingredients 12

2 pounds lean ground beef
2 large yellow onions, chopped
6 cloves garlic, chopped
2 (15 ounce) cans tomato sauce
2 (14.5 ounce) cans diced tomatoes
3 cups water
½ cup sofrito sauce (such as Goya®)
3 tablespoons Worcestershire sauce
2 tablespoons Italian seasoning
1 tablespoon seasoned salt, or to taste
3 bay leaves
2 ½ cups uncooked elbow macaroni

Steps:

  • Heat a large pot or Dutch oven over medium-high heat. Cook and stir beef in the hot pot until browned and crumbly, about 10 minutes; drain and discard grease. Stir onion and garlic into beef; cook and stir until onion is translucent, about 10 minutes.
  • Stir tomato sauce, diced tomatoes, water, sofrito, Worcestershire sauce, Italian seasoning, seasoned salt, and bay leaves into beef mixture. Bring mixture to a boil, reduce heat to low, cover the pot, and simmer, stirring occasionally, until flavors blend, about 20 minutes.
  • Pour macaroni into beef mixture, cover the pot, and continue simmering until pasta is tender and flavors are completely blended, about 25 minutes. Discard bay leaves.

Nutrition Facts : Calories 442.4 calories, Carbohydrate 41.5 g, Cholesterol 68.6 mg, Fat 18.1 g, Fiber 4.8 g, Protein 28.3 g, SaturatedFat 6.4 g, Sodium 1270.8 mg, Sugar 10.2 g

STOVETOP GOULASH



Stovetop Goulash image

I created this recipe after trying goulash at a local restaurant. The blend of spices gives it fabulous flavor, and it's so easy to make on a weeknight! -Karen Schelert, Portland, Oregon

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 13

1 pound ground beef
1 package (16 ounces) frozen mixed vegetables, thawed
2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
1 cup water
1 small onion, chopped
2 teaspoons Worcestershire sauce
1 teaspoon garlic salt
1 teaspoon chili powder
1/2 teaspoon dried oregano
1/2 teaspoon paprika
1/8 teaspoon ground cinnamon
1/8 teaspoon pepper
1 package (24 ounces) refrigerated mashed potatoes

Steps:

  • Cook beef in a large skillet over medium heat until no longer pink; drain. Add mixed vegetables, soup, water, onion, Worcestershire sauce and seasonings; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until slightly thickened., Meanwhile, heat potatoes according to package directions. Serve with goulash.

Nutrition Facts : Calories 605 calories, Fat 22g fat (9g saturated fat), Cholesterol 92mg cholesterol, Sodium 1425mg sodium, Carbohydrate 58g carbohydrate (18g sugars, Fiber 8g fiber), Protein 28g protein.

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