Goulash Aka Slumgullion Recipes

SLUMGULLION (AMERICAN GOULASH)

Steps:

• In a large non-stick pot, add 1 tbsp olive oil. Once hot, add in onions and saute until fragrant.
• Add the ground beef, onion powder, garlic powder, oregano, rosemary, salt, pepper, and red chili flakes. Stir up the ground beef with your spatula to break it into chunks, and stir until meat is fully cooked.
• Mix in the tomato sauce and bouillon. Reduce the heat to low, and mix to combine. Allow the mixture to cook for 5-7 minutes. Turn off the heat.
• Add in the cooked pasta and stir the mixture to combine.
• You can serve the slumgullion as is at this point, or you can mix in the cheddar cheese.
• Sprinkle some chopped parsley and the slumgullion is ready to serve. ENJOY!

SLUMGULLION

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and place in large saucepan.
• Meanwhile, in a large skillet, brown beef over medium heat; just before beef is browned, stir in onion.
• Add beef mixture to pasta, and stir in tomato sauce, mushrooms, garlic, salt, pepper and stewed tomatoes. Cook over low heat, 10 to 15 minutes, or until heated through.

CHEF JOHN'S AMERICAN GOULASH

Steps:

• Heat oil in a pot over medium-high heat. Add onion and ground beef. Cook, breaking the meat into small pieces, until browned, about 5 minutes. Cook and stir until liquid is evaporated, 3 to 5 minutes more. Add garlic, salt, black pepper, cayenne, paprika, Italian seasoning, and bay leaves.
• Cook and stir until flavors come together, about 3 minutes. Pour in chicken broth, diced tomatoes, and marinara sauce. Rinse out the jar with 1 cup water and pour into the pot. Add soy sauce, stir, and bring soup to a simmer. Reduce heat to medium and simmer to let flavors intensify, about 30 minutes.
• Increase heat to medium-high and bring soup to a simmer. Add macaroni; simmer, stirring occasionally, until just barely tender, about 12 minutes. Check for doneness after 10 minutes.
• Remove goulash from heat. Discard bay leaves; stir in parsley and Cheddar cheese. Cover and let rest for 5 minutes. Taste and season as desired.

GOULASH

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.

GOULASH AKA SLUMGULLION

Steps:

• Heat the oil in a deep skillet and start the onions and garlic cooking, stirring periodically.
• Put a large pot of water on to boil for pasta. Cook the pasta until al dente. Drain and set aside.
• When the garlic and onions are soft, add the ground beef and cook, stirring to break up the chunks. Cook until browned and drain excess oil and fat.
• Add the tomato sauce, kidney beans, cream of mushroom soup, cooked pasta, and worcestershire sauce.
• Heat through, stirring and then stir in the frozen peas. Cover and stir. Let the goulash simmer a few minutes to finish the pasta and heat the peas.
• Top with grated cheese, cover, and let the cheese melt. Serve.

CLASSIC AMERICAN GOULASH

Steps:

• Cook the elbow macaroni pasta (or other small pasta) in salted water until tender. Drain.
• In a dutch oven or large soup pot, put the oil and diced onion. Cook the onion for about 4 minutes over medium heat.
• Add the bell pepper and cook until just tender.
• Add the garlic and cook one more minute.
• Add the ground meat and cook until browned.
• Drain off any fat.
• Add the soy sauce (or use Worcestershire sauce), dried Italian herbs, salt and pepper. (Instead of salt I usually use bouillon.) Stir to combine.
• Add the tomatoes. If you want a stronger tomato flavor, add some tomato paste also.
• Add the drained pasta and mix well.
• You will probably need to add more salt at this time. Serve hot with grated cheese for garnish. I also sometimes serve sour cream on the side. This dish is often better the next day.
• Variations: Some people like to add corn or a can of condensed mushroom soup to their American goulash. You could also add taco seasoning mix and give it a Mexican twist.