CHEF JOHN'S AMERICAN GOULASH
One of my all-time favorite comfort food meals growing up was the beef goulash they served in my school cafeteria alongside a slice of buttered white bread and a carton of milk. Little did I know that it wasn't really goulash, but an Americanized version, invented to stretch a small amount of beef into enough food for a not-so-small family. This is one of those very simple dishes that does not taste simple--perfect for your weeknight dinner rotation.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Stews Goulash Recipes
Time 1h15m
Yield 12
Number Of Ingredients 18
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.
Nutrition Facts : Calories 336.3 calories, Carbohydrate 25.1 g, Cholesterol 58.1 mg, Fat 17.3 g, Fiber 3.2 g, Protein 18.9 g, SaturatedFat 6.9 g, Sodium 1168.9 mg, Sugar 7.4 g
AMERICAN GOULASH
Growing up in Boston, I never knew that this 50's "once-a-week-at-home dinner" and "once-a-week-at-school lunch" was a regional dish! I still make this probably once every 2 weeks. Easy, cheap and comfort food all rolled into one huge pot! (It is always called American Chop Suey here, but while I was living in LA friends called it Goulash - so I've compromised!)
Provided by davianng
Categories One Dish Meal
Time 30m
Yield 1 pot, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Brown ground beef, onion and pepper.
- Season with garlic salt and pepper.
- Add tomatoes and tomato sauce.
- Simmer 10 minutes while macaroni is cooking.
- Boil macaroni al dente, drain, rinse.
- Return macaroni to pot, add beef and tomato mixture.
- Serve in bowls with shredded cheese.
- Even better left over and reheated (add a little water or tomato juice when reheating, if too dry).
EASY CLASSIC GOULASH
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
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
AMERICAN GOULASH
This skillet meal is perfect for weeknight dinners-it's beefy, creamy and cheesy and packed with tomatoes and macaroni--and everyone will ask for seconds!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- Heat 12-inch nonstick skillet over medium-high heat; add beef and onion. Cook 7 to 9 minutes, stirring frequently, until beef is brown; drain, and return to skillet. Add garlic; cook about 1 minute or until garlic is fragrant. Stir in broth, tomato sauce, tomatoes, Italian seasoning, paprika and pepper. Heat to simmering, stirring occasionally. Reduce heat; cover and simmer about 20 minutes or until slightly thickened.
- Stir in macaroni; cover and cook 16 to 18 minutes, stirring occasionally, until pasta is tender. Stir in cream cheese until completely melted, about 3 minutes. Sprinkle with shredded cheese; top with crushed croutons.
Nutrition Facts : Calories 410, Carbohydrate 33 g, Cholesterol 80 mg, Fat 2, Fiber 3 g, Protein 24 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 850 mg, Sugar 6 g, TransFat 1 g
GOULASH AMERICAN STYLE MY WAY
I looked through all, many similar, but mine enough different I decided it warranted being submitted separately. My granddaughter wrote and asked for the recipe - what recipe? - so I wrote back and told her how I usually made it. But it's a little different now. I wish I'd had some green and red peppers but passed them up at the store. It turned out nice but am hoping the flavors will blend together overnight. I make my Italian meat sauce similarly but use garlic and Italian spices which I don't for this. I used 2 packets of Swanson Flavor Boost, and the editor will not recognize it. It's very concentrated broth and new on the market.
Provided by Persian Berry 2011
Categories Pasta Shells
Time 45m
Yield 1 large skillet full, 8 serving(s)
Number Of Ingredients 11
Steps:
- Start cooking the pasta shells in 3 quarts of boiling water to which a few drops of salad oil and a little salt were added; stir occasionally.
- Cook eleven minutes for well done, drain, don't rinse, set aside.
- Next I browned the onions in some margarine and scraped into small dish to set aside until the meat is browned.
- Turned up the heat and put in the ground beef, started breaking it up with spatula.
- Continued to brown the beef and break up with a little cookie-cutter type chopper with sharp, scalloped teeth (use whatever you prefer as a utensil.
- Brown to me is parts are actually a nice brown, not just stirring around until all the pink is gone; it helps with the flavor.
- When beef was browned to my satisfaction, put the onions back into the skillet with the browned, broken-up beef.
- Added the tomato paste, diced tomatoes and water, stirred on low heat.
- Add the flavor booster and did a taste test because it's salty, just right.
- To avoid over salting,I didn't use any salt except what I boiled the shells in until I added the booster (it's concentrated).
- Add the seasoned salt, seasoned pepper blend, parsley, Worcestershire sauce and cheese.
- If it's too thick, add a little more water; if too watery, cook it down while stirring, doesn't take long.
- Can be eaten right away, baked in oven, frozen, or made a day ahead.
- Add ground pepper to taste when served.
EASY ONE-POT AMERICAN GOULASH
Steps:
- Cook 2 pounds of ground beef in a Dutch oven or large, heavy saucepan until meat is no longer pink. Usually takes about 10 minutes. Afterwards, drain the grease from the pan.
- Add the onion, garlic, and green bell pepper. Cook until onions are translucent.
- Add the water, tomato sauce, diced tomatoes, Italian seasoning, and salt. Mix well. Reduce heat to low, cover, and simmer for about 20 minutes. Stirring occasionally.
- Add the uncooked elbow macaroni. Stir well. Cover once again and allow everything to simmer for about 30 minutes.
- Enjoy! Top with shredded cheese right before serving.
Nutrition Facts : Calories 385 cal
AMERICAN GOULASH RECIPE
Enjoy a stateside take on an Eastern European classic with our American Goulash Recipe. This American Goulash Recipe is a rich beef and tomato soup.
Provided by My Food and Family
Categories Home
Time 1h
Yield 6 servings
Number Of Ingredients 12
Steps:
- Brown meat with onions and garlic in large skillet; drain. Return meat mixture to skillet.
- Add water, tomato sauce, tomatoes, Italian seasoning, soy sauce and pepper; mix well. Bring to boil, stirring frequently; cover. Simmer on medium-low heat 15 to 20 min. or until slightly thickened, stirring occasionally.
- Stir in macaroni; cook, covered, 15 min. or until pasta is tender, stirring occasionally. Add cream cheese; cook and stir 3 min. or until completely melted. Sprinkle with cheddar.
Nutrition Facts : Calories 380, Fat 18 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 85 mg, Sodium 910 mg, Carbohydrate 26 g, Fiber 5 g, Sugar 6 g, Protein 27 g
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