Pops Goulash Recipes

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.

QUICK PORK GOULASH

Steps:

• Toss the pork pieces with the thyme, 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat 1/2 of the oil in a medium Dutch oven over medium-high heat. Add the pork pieces in a single layer and cook until lightly browned, about 5 minutes. Transfer with a slotted spoon to a bowl.
• Heat the remaining oil in the same pot and add the carrots, celery, onions and bell pepper and cook, stirring, until softened, 7 to 10 minutes. Stir in the paprika, tomato paste, caraway and garlic until fragrant and the tomato paste has darkened slightly, 1 to 2 minutes. Stir in the broth and 1 1/2 cups water and bring to a simmer. Cook until the vegetables are tender and the broth has thickened, about 45 minutes.
• Meanwhile, cook the noodles according to package directions and keep warm.
• Add the pork back to the stew and cook, stirring, until the pork is cooked through and hot. Stir in the vinegar and season with salt and pepper. Toss with the hot egg noodles and garnish with chives.

GOULASH AND SPATZLE

Steps:

• To make the goulash, combine the salt, 1 teaspoon of the paprika, pepper and garlic salt in a small bowl. Season the meat with the spice mixture. Set aside.
• In a large casserole, heat the lard or chicken fat over high heat until it begins to smoke. Add the pieces of meat in one layer and, while stirring constantly, quickly fry the meat until evenly browned, about 2 to 3 minutes.
• Add the onions and cook until wilted, about 3 minutes. Sprinkle the flour over the meat and stir until blended. Add the remaining paprika, reduce the heat to medium low, and stir for an additional 2 minutes.
• Add the broth or water, tomato paste and caraway seeds. Cover, and simmer over low heat until meat is tender, about 1 to 1 1/2 hours. Set aside to cool, cover and refrigerate overnight.
• Reheat the goulash over low heat and season with salt and pepper to taste.
• To make the spatzle, combine the eggs and milk in a large glass or ceramic bowl. Set aside. Combine the flour and 1 teaspoon of the salt in a separate bowl. Slowly add the flour mixture to the eggs and beat until smooth. Set aside at room temperature for 30 minutes.
• Preheat oven to 200 degrees. Bring a large pot of water to a boil, and add the remaining salt. Reduce the heat to a simmer, drop 1/2 teaspoons of the dough into the water and simmer until cooked through, about 2 to 3 minutes after they rise to the surface. Drain, rinse under cold running water, drain again and transfer the spatzle to an ovenproof baking dish. Add the butter, stir, and keep warm in the oven until ready to serve.
• Divide the spatzle into individual bowls, spoon the goulash over, and garnish with parsley.

QUICK PORK GOULASH

Steps:

• Season pork with salt and pepper. Heat 2 tablespoons oil in a pot over medium-high. Add pork and cook, stirring a few times, until browned in places and almost cooked through, about 5 minutes. Transfer to a plate.
• Add remaining 1 tablespoon oil to pot. Add onion, bell peppers, and carrots; season with salt and pepper. Cook, stirring occasionally, until vegetables are golden in places, 7 to 9 minutes. Stir in paprika and tomato paste; cook 30 seconds.
• Stir in broth; boil until mixture is reduced to the consistency of a thin gravy and carrots are tender, 12 to 14 minutes. Return pork and any accumulated juices to pot; simmer until pork is just cooked through, about 1 minute. Serve, topped with sour cream and dill.

POP POP'S GOULASH

Steps:

• cook and drain noodles;.
• brown beef with peppers and onion until done and drain;.
• mix ingredients in large pot and heat through, do not add water.

INSTANT POT® GOULASH

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add beef, mushrooms, onion, garlic, salt, and pepper. Cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard fat.
• Add tomato sauce, diced tomatoes, water, dry noodles, soy sauce, Italian seasoning, and bay leaves. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove bay leaves before serving.

POP'S GOULASH

Steps:

• 1. Cook Macaroni el dente according to directions.
• 2. Brown sausage and burger together in oil.
• 3. Add onion, celery, pepper, garlic and cook until tender.
• 4. Add tomatoes, corn, spices and simmer 3 minutes.
• 5. Add soup and macaroni and heat thoroughly.