CLASSIC GOULASH
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
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 SOUP
Provided by Herta Guhl
Categories Soup/Stew Beef Onion Tomato Vegetable Low Cal High Fiber Dinner Lunch Fall Winter Chill Gourmet Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 (main course) servings
Number Of Ingredients 16
Steps:
- Pat beef dry. Heat oil in a large heavy pot over medium-high heat until it shimmers, then cook beef, stirring occasionally, until browned and beginning to exude liquid, 3 to 4 minutes. Add onions, garlic, caraway seeds, and marjoram and cook, stirring occasionally, until onions are translucent, about 5 minutes. Add flour and cook, stirring frequently, until mixture sticks to bottom of pot and is deep golden, about 10 minutes. Add tomato paste and cook, stirring, 1 minute, then stir in hot water and 1/2 teaspoon paprika. Bring to a boil, stirring occasionally, then simmer, partially covered, stirring occasionally, until meat breaks apart when pressed with a spoon, 1 1/2 to 2 hours. Chill, uncovered, until cool, then covered overnight (at least 8 hours).
- Remove solidified fat if desired, then bring soup to a simmer and remove from heat. Transfer meat with a slotted spoon to a bowl and coarsely shred with 2 forks. Return meat to soup and stir in ketchup, Worcestershire sauce, hot sauce, cayenne, sea salt, and remaining 1/2 teaspoon paprika and reheat over medium heat, stirring occasionally. Thin soup with water to desired consistency and season with salt and pepper.
GOULASH MAIN-DISH SOUP
Make and share this Goulash Main-Dish Soup recipe from Food.com.
Provided by CJAY8248
Categories Meat
Time 2h40m
Yield 1 pot of soup, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Brown meat with onion in the butter in large heavy kettle.
- Stir in paprika, green pepper, and tomatoes.
- Add 1 Tblsp. salt and 5 cups water.
- Bring to a boil, cover and simmer 2 hours, or until meat is tender.
- Add potatoes and simmer, covered, 15 minutes, or until potatoes are tender.
- Add pepper and more salt if necessary.
- Sprinkle with parsley, and top each serving with a spoonful of sour cream, if desired.
Nutrition Facts : Calories 661.8, Fat 43.4, SaturatedFat 18.1, Cholesterol 167.6, Sodium 1300.5, Carbohydrate 23.8, Fiber 5, Sugar 6.2, Protein 43.8
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