HOT DOG GOULASH
This is a concoction I came up with while trying to find a different way to use hot dogs that was kid friendly.
Provided by Hedge
Categories Lunch/Snacks
Time 10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- cut hot dogs in 1/2 lengthwise then into 1/4" pieces.
- In 4qt pan brown hot dogs and onions in oil.
- add tomatoes, soup or tomato paste ,water, and pasta sauce. add pepper and garlic powder.
- Let simmer while macaroni is cooking.
- Cook macar4oni in separate pan, drain and add to sauce.
- Works well with ground beef ,fresh browned of course, leftover hamburger patties chopped fine, leftover meat loaf or meatballs broken up fine and even leftover cooked chicken or turkey.
Nutrition Facts : Calories 752.4, Fat 31.1, SaturatedFat 10.5, Cholesterol 44.2, Sodium 2287.3, Carbohydrate 94.8, Fiber 5.9, Sugar 21.8, Protein 23.6
QUICK BEEF GOULASH WITH EGG NOODLES
Slicing steak thinly helps it cook more quickly than the typical cubes for beef goulash.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil. Slice the steaks as thinly as possible (about 1/8 inch) on an angle, trimming off any large pockets of fat. Season with salt and pepper. Melt 1 tablespoon of the butter in a large skillet over medium-high heat. Add the sliced steak, spreading it out in a single layer. Increase the heat to high and cook, undisturbed, until browned on the bottom, 2 to 3 minutes. Remove the steak and any juices to a bowl.
- Add 2 tablespoons of the remaining butter to the skillet and reduce the heat to medium high. Add the onion and cook, stirring occasionally, until starting to soften and brown, about 5 minutes. Stir in the bell peppers, paprika, caraway seeds, a big pinch of salt and a few grinds of pepper. Cook, stirring, until the spices are toasted, about 1 minute. Return the steak to the skillet along with the tomatoes, beef broth and 1 teaspoon salt. Cover and bring to a boil, then reduce to a simmer and cook, partially covered, until the steak is tender, about 15 minutes. Season with salt and pepper.
- Meanwhile, cook the egg noodles in the boiling water as the label directs. Drain and return the noodles to the pot; stir in the remaining 1 tablespoon butter. Season with salt. Divide the noodles and stew among bowls. Top with the parsley and sour cream.
NANNY'S HOT DOG GOULASH
Steps:
- Brown the chopped onion in olive oil in a large dutch oven.
- Add hot dogs (and or sausage) to brown.
- Meanwhile, cube all potatoes and add to onion-meat mixture. Cover using beef broth, water and wine. The liguid needs to coverall the meat and potatoes.
- Stir frequently. Add paprika, salt and pepper. Simmer on low at least 1 to 1.5 hours. Making sure the bottom doesn't burn.
- Will thicken. Serve in bowls.
GOULASH
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
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 (MILD, HOT, SUPER HOT)
This is a goulash recipe adapted from what my Mom used to make when I was growing up. It is actually three recipes in one. You can add spices to the basic Mild recipe to make a Hot version, and then add one more ingredient to make it a Super Hot version for those that like things really spicy. My youngest Son affectionately refers to the Super Hot version as "Death Goulash" because it kills your taste buds and cleans out your sinuses! I use ground Turkey because it is a lean meat. You can easily substitute ground beef instead. The Cajun Foreplay Spice Rub and Wango Tango Hot Habanero BBQ Sauce are from Dinosaur BBQ. You can look it up on the internet and order online.
Provided by dhannebohn
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- 1. In a large frying pan or skillet brown the ground meat. Drain and set aside.
- 2. In the same skillet add the diced tomatoes, tomato soup, onion, bell pepper, salt, pepper, garlic powder, paprika, and parsley flakes. Stir and heat for 5 minutes.
- 3. At the same time the ingredients in step 2 are cooking boil the macaroni until tender.
- 4. Drain the macaroni and add it to the skillet along with the browned meat. Bring to a simmer and cook for 10 minutes.
- 5. To make the Hot version of the Goulash just add the Hot Mexican chili powder, cayenne pepper, crushed red pepper, and Cajun foreplay spice rub to the ingredients at step 2.
- 6. To make the Super Hot "Death Goulash" add the Wango Tango Hot Habanero BBQ sauce, along with the ingredients in step 5, to the ingredients at step 2.
- 7. ENJOY!
Nutrition Facts : Calories 400.9, Fat 10.7, SaturatedFat 2.9, Cholesterol 89.7, Sodium 1048.4, Carbohydrate 49.1, Fiber 4.5, Sugar 11.9, Protein 27.4
NANNY'S GOULASH
This is my grandmother's recipe she invented back when times were tight. You can add more mushrooms and yellow squash to it. Serve over rice or egg noodles.
Provided by KMKIDMAN5
Categories Goulash
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- In a large skillet, brown the ground beef. Remove beef with a slotted spoon and discard fat.
- Return skillet to stove, heat olive oil over medium-high heat. Stir in mushrooms, green and red peppers, squash, onion, paprika, basil, garlic salt, and pepper; cook for five minutes, stirring occasionally.
- Reduce heat to medium. Stir in beef and tomatoes; simmer about 20 minutes, stirring occasionally.
Nutrition Facts : Calories 272.5 calories, Carbohydrate 8.9 g, Cholesterol 45.8 mg, Fat 19.8 g, Fiber 2.7 g, Protein 16 g, SaturatedFat 5.4 g, Sodium 448.2 mg, Sugar 4.6 g
NANNY'S GOULASH
This is my grandmother's recipe she invented back when times were tight. You can add more mushrooms and yellow squash to it. Serve over rice or egg noodles.
Provided by KMKIDMAN5
Categories Goulash
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- In a large skillet, brown the ground beef. Remove beef with a slotted spoon and discard fat.
- Return skillet to stove, heat olive oil over medium-high heat. Stir in mushrooms, green and red peppers, squash, onion, paprika, basil, garlic salt, and pepper; cook for five minutes, stirring occasionally.
- Reduce heat to medium. Stir in beef and tomatoes; simmer about 20 minutes, stirring occasionally.
Nutrition Facts : Calories 272.5 calories, Carbohydrate 8.9 g, Cholesterol 45.8 mg, Fat 19.8 g, Fiber 2.7 g, Protein 16 g, SaturatedFat 5.4 g, Sodium 448.2 mg, Sugar 4.6 g
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