Macaroni Goulash Affectionately Known As Kitchen Sink Goulash Recipes

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MACARONI GOULASH (AFFECTIONATELY KNOWN AS KITCHEN SINK GOULASH)



Macaroni Goulash (Affectionately Known As Kitchen Sink Goulash) image

Fiddling around and guess what? they all like it lol Good way to get the kids to eat their veggies and not complain (too much) about it. Play around with the vegetables, see what you can get away with.

Provided by majakete

Categories     Stew

Time 55m

Yield 6 serving(s)

Number Of Ingredients 17

1 lb ground beef
1/2-1 cup chopped onion
2 stalks celery
1/2 cup chopped green pepper
1 cup sliced mushrooms
1/2 cup shredded cabbage (optional)
5 -10 ounces frozen chopped spinach (optional)
1/4-1/2 teaspoon crushed red pepper flakes (to taste)
1 teaspoon oregano
1 teaspoon garlic (to taste)
1 teaspoon chili powder
1 teaspoon paprika
1 (26 1/2 ounce) can tomatoes
1 (10 ounce) can tomato soup
1 (10 ounce) can mushroom soup
1/2 cup milk
8 ounces uncooked macaroni

Steps:

  • Brown ground beef, set aside.
  • Cook all the vegetables in the same pan as the ground beef until onions are transparent, about 10 minutes.
  • Put in can of tomatoes, mash with potato masher, just until broken up.
  • Add ground beef back into pot, then cans of tomato and mushroom soup.
  • Season and add milk, bring everything to a gentle boil.
  • Add uncooked macaroni, cook for approximately 15 minutes.
  • Enjoy!

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.

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