Italian Ground Beef Goulash Recipes

ITALIAN GROUND BEEF GOULASH RECIPE

Steps:

• In a large skillet or dutch oven combine ground beef and diced onion. Cook until the beef is no longer pink. Remove beef and onion from the pan and set aside. Add carrots, green pepper, and celery to the beef juices and cook until they just start to soften. Don't overcook.
• Drain meat juices from the pan if necessary. Add all remaining ingredients back into the pan except for the parmesan and cooked pasta. Stir to combine and let cook until extra juices cook down. Add the cooked pasta and stir in the parmesan. Add salt and pepper as needed.
• Serve in bowls and top with additional parmesan cheese and fresh parsley if desired.

CLASSIC GOULASH

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.

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.

ITALIAN STYLE BEEF GOULASH WITH GNOCCHI

Steps:

• Heat olive oil in a Dutch oven or other large, heavy-bottomed pot over medium heat. Add onions and 1 Tbsp water. Cook onions, stirring regularly until nicely softened and opaque, but not browned, about 4-5 minutes. Add the beef cubes and a sprinkling of salt and cook with the onion, stirring and rotating the beef cubes so they cook on each side, about 10 minutes.
• Add the paprika and flour and stir in, cooking for about 1 minute. Add the tomato paste, bay leaf, thyme, oregano and rosemary to the pot and stir just to combine. Pour hot water over the meat and onion mixture, just until the water covers the meat. You may not need all of the 3 cups of water or you may need a bit more. Season the pot with a bit more salt and some freshly ground pepper and stir.
• Reduce heat to just a bit above low (or what ever setting maintains a gentle simmer. DO NOT COVER POT with lid, but you can set a lid askew over the top, so moisture can escape, but spatters and heat is contained a bit. Simmer for about 3 hours, checking and stirring periodically and adding additional hot water as needed to keep the mixture moist. Generally adding 1/4-1/2 cups of water a couple of times, but only if needed and as needed. As the cooking time nears the end, add only enough water to keep the sauce loose, but not so much that it will thin the lovely, thicker sauce that is forming. The best strategy at the end part of cooking is to add less water, but add it more regularly (every 5-10 minutes). Watch closely during the last part of cooking to make sure the mixture doesn't dry too much and scorch.
• Taste sauce and add additional salt and pepper, as needed. Serve warm with cooked potato gnocchi, over polenta or pasta. Garnish with some grated Parmesan, if you like.

ITALIAN BEEF AND PEPPERS GOULASH

Steps:

• In large pan, brown steak in oil.
• Add onions and cook 3 minutes.
• Add tomato sauce, water, tomatoes and spices.
• Bring to boil, then Simmer 30 minutes or more.
• Add green peppers.
• Cook 15 minutes.
• (I don't like them too mushy).
• Serve over rice.

DUTCH OVEN GROUND BEEF GOULASH

Steps:

• Heat oil in a Dutch oven over medium heat. Cook and stir onion in the hot oil until translucent, about 5 minutes. Increase heat to medium-high. Add ground beef, black pepper, and salt; cook and stir until browned and crumbly, about 10 minutes.
• Pour in tomatoes, beef broth, wine, paprika, garlic, Worcestershire, thyme, caraway seeds, rosemary, and bay leaves. Reduce heat to medium and simmer until reduced to a thick, stew-like consistency, about 45 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook cavatappi in the boiling water, stirring occasionally, until tender yet firm to the bite, 9 to 10 minutes.
• Stir bell pepper and lemon juice into the beef mixture and cook for 10 minutes more. Stir in cooked pasta to coat.

GROUND BEEF GOULASH

Steps:

• Brown beef and drain the fat.
• Add bell pepper, onion and garlic, salt (go lightly) the soya sauce is very salty and pepper to taste.
• Add tomato soup and water, soya sauce.
• Put lid on and simmer for 20 minutes.
• Then add a little more water and rice OR elbow macaroni.
• Simmer with lid on for 15 minutes,stir.
• Add parmesan cheese, Velveeta cheese to the top (don't stir).
• Take off stove and keep lid on until cheese melts.
• Serve with garlic bread and tossed salad.