BEEF GOULASH
Steps:
- Place a large heavy pot over medium heat and add the bacon. Fry for about 5 minutes until crisp and remove to a paper towel and reserve. Add the beef to the hot bacon fat and brown it evenly on all sides, turning with tongs; season generously with salt and pepper. While the beef is searing, sprinkle the flour evenly in the pot and continue to stir to dissolve any clumps. Add a little oil if necessary to keep the meat from sticking to the bottom of the pot.
- Toss in the onions, garlic, roasted peppers, paprika, and caraway; cook and stir for 2 minutes until fragrant. Stir in the vinegar, tomatoes, and broth. Bring to a boil, then lower to a simmer and cook for 1 hour, covered, stirring occasionally.
- Add the potatoes. Crumble the reserved bacon into the stew and continue to simmer for 30 minutes, partially covered, until the potatoes are tender. Season with salt and pepper. Remove from heat and stir the sour cream into the goulash just before serving. Garnish with the chopped parsley.
ALL YOU NEED TO KNOW ABOUT OLD-FASHIONED GOULASH PIONEER WOMAN
Goulash is a centuries-old culinary tradition from Hungary. Its preparation is unique and essential not only for Hungarians but has been adopted by food lovers worldwide.
Provided by Grace
Categories Main Course
Time 35m
Number Of Ingredients 10
Steps:
- Heat olive oil on a large skillet over medium-high heat
- Add the onions and cook until they turn translucent.
- Stir in the garlic. Cook for a minute until slightly brown.
- Cook the ground beef until it turns golden brown.
- Drain the excess beef fat.
- Stir in salt, grounded thyme, and black pepper for seasoning.
- Pour in the whole canned tomatoes and puree.
- Stir well until all the spices incorporate.
- Cover the pot and reduce the heat to slow cook for 30 minutes.
- Stir occasionally.
- Cook uncovered for additional 30 minutes.
- Add ½ cup grated cheese to the sauce.
- Adjust seasonings according to your liking.
- Preparing rigatoni: Bring water to boil in a large pan and generously sprinkle some salt.
- Cook for about 4 minutes until al-dente.
- Drain your pasta, retaining a bit of the pasta water.
- Be careful not to overcook.
- Serve the pasta in a bowl and top with the sauce.
- Sprinkle with more grated parmesan cheese.
Nutrition Facts : Calories 1759 kcal, Carbohydrate 171 g, Protein 93 g, Fat 75 g, SaturatedFat 29 g, TransFat 4 g, Cholesterol 250 mg, Sodium 442 mg, Fiber 8 g, Sugar 6 g, UnsaturatedFat 34 g, ServingSize 1 serving
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
This goulash recipe is made in American style, using ground beef, onions, garlic, tomatoes, and spices.
Categories weeknight meals comfort food dinner main dish
Time 30m
Yield 4-6 servings
Number Of Ingredients 15
Steps:
- Place the oil in a large dutch oven or pot and place over medium-high heat. Once hot, add the onion and cook until slightly softened, about 3 minutes. Add the garlic and cook 1 more minute. Add the ground beef, breaking it up into little pieces with a wooden spoon, and cook until no pink remains, about 5 minutes. If a lot of liquid or fat remain in the skillet, drain most and discard.
- Add the beef broth, tomato sauce, diced tomatoes, 1/2 cup water, Worcestershire sauce, seasoned salt, Italian seasoning, paprika and ground black pepper. Stir to combine and return to a simmer.
- Add the macaroni and return the pot to a simmer once again. Reduce heat to medium low and cook for about 12 minutes, until the macaroni is tender, stirring occasionally. Remove from the heat and fold in the cheese. Stir until it is completely melted into the sauce. Serve topped with chopped herbs, if desired.
PIONEER WOMAN'S GOULASH RECIPE
Pioneer Woman's goulash recipe is a delicious blend of ground beef, tomatoes, pasta, and Parmesan for a delicious pasta dish. Here is some information about how to make it as well as some recipes for some goulash variations.
Provided by Emily Hill
Categories Dinner
Time 1h20m
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large skillet or pot set over medium-low heat.
- Cook the onion for a couple of minutes, until it begins to turn translucent.
- Add the garlic and cook for 1 minute, making sure not to brown it.
- Add the ground beef and cook it until browned.
- Drain off most of the excess fat.
- Season the mixture with the salt, pepper, and thyme, stirring well.
- Stir in the canned tomatoes with their juice.
- Reduce the heat and cover the pot.
- Cook for 30 minutes, stirring occasionally. Remove the lid and cook for an additional 30 minutes.
- Follow the directions on the package for preparing the rigatoni. Be careful not to overcook it! Once cooked, drain and divide between bowls.
- Add 1/4 to 1/2 cup grated Parmesan to the sauce.
- Taste the sauce and adjust the seasonings if needed.
- Serve the pasta topped with the sauce and sprinkle with more Parmesan.
Nutrition Facts : Calories 267 cal
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