Pioneer Woman Goulash Recipe 5 Stars

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.

CHEF JOHN'S AMERICAN GOULASH

Steps:

• Heat oil in a pot over medium-high heat. Add onion and ground beef. Cook, breaking the meat into small pieces, until browned, about 5 minutes. Cook and stir until liquid is evaporated, 3 to 5 minutes more. Add garlic, salt, black pepper, cayenne, paprika, Italian seasoning, and bay leaves.
• Cook and stir until flavors come together, about 3 minutes. Pour in chicken broth, diced tomatoes, and marinara sauce. Rinse out the jar with 1 cup water and pour into the pot. Add soy sauce, stir, and bring soup to a simmer. Reduce heat to medium and simmer to let flavors intensify, about 30 minutes.
• Increase heat to medium-high and bring soup to a simmer. Add macaroni; simmer, stirring occasionally, until just barely tender, about 12 minutes. Check for doneness after 10 minutes.
• Remove goulash from heat. Discard bay leaves; stir in parsley and Cheddar cheese. Cover and let rest for 5 minutes. Taste and season as desired.

ALL YOU NEED TO KNOW ABOUT OLD-FASHIONED GOULASH PIONEER WOMAN

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.

PIONEER WOMAN'S GOULASH RECIPE

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.

GOULASH

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.

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.

EMPEROR'S GOULASH

Steps:

• Sauce, part 1: Heat a Dutch oven or large pot over medium heat. Meanwhile, peel and dice the onion. Add vegetable oil and onion to the pot; cook, stirring frequently, until caramelized, 10-15 minutes. (Add more oil as necessary to keep the onions glossy.)
• Candied Lemon Zest (optional): While the onions are cooking, prepare the lemon garnish. Set a small saucepan of water over high heat to boil. Use a peeler to remove the yellow zest from half the lemon, avoiding the white pith; finely slice the zest. Add the zest to the boiling water and blanch for about 10 seconds. Drain and reserve the zest. In another small skillet, bring the tablespoons of water and sugar to a boil to dissolve sugar. Add the blanched zest, then turn off heat and set aside. (Store Candied Lemon Zest in an airtight container in the refrigerator for up to several months.)
• Sauce, part 2: When the onions are soft and golden brown, lightly smash the garlic cloves with the flat of a knife; remove the skins, and add the garlic to the pot and stir. After 1-2 minutes, remove pot from heat; add the paprika and stir well to combine. Add tomato paste and put the pot back on the heat; stir again to combine and caramelize the tomato paste, 30-45 seconds. Add red wine vinegar and stir, scraping to deglaze the pot. Finally, add all but ½ cup beef stock (reserving the rest for later); caraway seeds; and marjoram. Bring to a boil over high heat.
• Beef: Meanwhile, season the beef with kosher salt and freshly ground black pepper on all sides. When the sauce is just beginning to boil, add the meat; there should be just enough liquid to cover the meat. Cover the pot and cook over low heat at a very gentle simmer, 1½-2 hours, checking after 1½ hours.Sauce, part 3: After 1½ hours, check the meat; it should be very tender. (If not, continue cooking, 30 more minutes.) Use a spider or slotted spoon to move the meat to a separate bowl; set aside. Taste the sauce and adjust seasoning; turn off the heat.
• Pour sauce into blender. Use a Microplane to add zest from remaining half of lemon; then add crème fraîche and capers. Use a spoon to peel the ginger; then slice thinly and add to blender. Blend on high speed until sauce is smooth, about 30 seconds; taste for flavor and adjust seasoning. Optional: Add fresh lemon juice for more acidity. Strain contents through a fine-mesh strainer or chinois into a bowl, pressing with a ladle to extract all the liquid.
• Thicken sauce (optional): If desired, thicken the sauce with a cornstarch slurry. Transfer sauce back to the pot and bring to a rapid boil over high heat. Meanwhile, whisk cornstarch with water until thoroughly combined. When sauce is boiling, add cornstarch slurry a little at a time, whisking and testing the consistency between additions. (Note: You may have a lot of slurry left over, depending on how thick you want the sauce to be.) When the sauce is thickened, turn heat to low and return meat to the sauce to warm through. Taste one last time for seasoning.
• Assembly: Transfer meat to serving bowl, then generously top with sauce. Garnish with a dollop of crème fraîche, a few strands of Candied Lemon Zest, and parsley leaves before serving.