Pioneer Woman Beef Goulash Recipes

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BEEF GOULASH



Beef Goulash image

Provided by Tyler Florence

Categories     main-dish

Yield 8 servings

Number Of Ingredients 16

4 slices bacon, chopped
3 pounds boneless beef shank, trimmed and cut into 2-inch cubes
Kosher salt and freshly ground black pepper
3 tablespoons all-purpose flour
2 tablespoons olive oil
2 medium onions, chopped
3 garlic cloves, minced
2 roasted red bell peppers, peeled and sliced
3 tablespoons Hungarian sweet paprika
2 teaspoons caraway seeds, toasted and ground
2 tablespoons red wine vinegar
1 (15-ounce) can whole peeled tomatoes, hand crushed
6 cups low-sodium beef broth
4 russet potatoes, peeled and thickly sliced
1/2 cup sour cream
Chopped flat-leaf parsley, for garnish

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



All you need to know about Old-fashioned Goulash Pioneer Woman image

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

3 lb. ground beef
3 cans tomatoes
2 diced large onions
3 minced garlic cloves
½ cup parmesan cheese
2 tablespoons thyme
Black pepper
Salt
Olive oil
2 lb. rigatoni

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



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.

GOULASH



Goulash image

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

2 tbsp. olive oil
1 onion, chopped
3 garlic cloves, chopped
1 1/2 lb. ground beef
1 (15 oz.) can beef broth
1 (15 oz). can tomato sauce
1 (15 oz.) can diced tomatoes
1 tbsp. Worcestershire sauce
1 tsp. seasoned salt
2 tsp. dried Italian seasoning
1 tbsp. ground paprika
1/2 tsp. ground black pepper
2 c. elbow macaroni
1 c. sharp cheddar cheese, grated
Chopped fresh herbs, like parsley, chives, or dill, for garnish

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 image

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

2 tbsp olive oil
1/2 whole large onion, diced
2 cloves garlic, minced
2 lb ground beef
Salt, to taste
Freshly ground black pepper, to taste
1 tsp (generous) ground thyme
2 (14 ounce) cans of whole tomatoes
1/4 to 1/2 cup freshly grated Parmesan cheese
1 1/2 lb to 2 Ib rigatoni

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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