Southern Ghoulash Recipes

SOUTHERN GHOULASH

Steps:

• Heat a lightly greased Dutch oven or heavy bottom pan over medium heat. Add ground beef, onion, and bell pepper. Cook, breaking the meat apart and stirring occasionally for 5 minutes or until meat is no longer pink.
• Drain any liquid or grease from the pan. Return back to the stovetop, add garlic and red pepper flakes and cook for 1 minute more.
• Add diced tomatoes, sauces, sugar, bay leaves, and all seasoning. Simmer 5-7 minutes.
• Add water and elbow pasta, cover with a lid and continue to simmer approximately 15 minutes or until pasta is cooked. Discard bay leaves.
• Remove from the heat and stir in corn.
• Divide between plates and serve sprinkled with cheddar cheese and topped with a spoonful of sour cream.

HAMBURGER GOULASH

Steps:

• Cook ground beef and onion in a large skillet until beef is browned. Drain off grease from hamburger.
• Add soup, tomatoes and all other ingredients except pasta.
• Cook until mixture starts to boil. Add pasta and simmer until it is tender, about 12 minutes. Makes 6 to 8 servings

SOUTHERN GOULASH

Steps:

• 1. Brown ground beef along with the chopped onion and the chopped bell pepper.
• 2. Add the tomatoes, tomato sauce, and seasonings.
• 3. Then add macaroni and water.
• 4. Bring to a boil then turn to low. Stir well to be sure it isn't sticking.
• 5. Cover and simmer until the macaroni is tender and most of the water is absorbed. If it seems too dry add a little more water. If it's too liquid, just leave the top off for a little while and turn the heat up a little. The extra water will evaporate. It's usually not too moist, but sometimes you do have to add a little water. Don't overcook the pasta.
• 6. Before serving, sprinkle with the Parmesan and the cheddar cheeses.
• 7. If you used an ovenproof pan, you can run this in the oven to melt the cheese or just cover and let it melt on the stove. The cheese is something I added. My mother didn't put cheese on hers. I just happen to like cheese!

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.

SOUTHWESTERN GOULASH

Steps:

• Cook macaroni according to package directions; drain. Meanwhile, in a 6-qt. stockpot, cook and crumble beef with onion over medium heat until meat is no longer pink, 6-8 minutes; drain., Stir in tomatoes, tomato sauce, corn, chiles and dry seasonings; bring to a boil. Reduce heat; simmer, uncovered, until flavors are blended, about 5 minutes. Stir in macaroni and cilantro.

SOUTHERN-STYLE GOULASH

Steps:

• Combine meat, garlic, onion, red pepper, salt, and cayenne pepper.
• Cook until meat is ready and then drain grease from meat.
• While meat is cooking, boil noodles as directed on their bag.
• Combine cooked meat mixture, cooked noodles, and all other ingredients in a large pot.
• Cover and cook over med-low heat until thoroughly heated throughout.
• Serve and enjoy!
• This is even better the next day.
• Can be frozen too!

GHASTLY GHOULASH

Steps:

• Toss beef with salt, pepper, and flour in a medium bowl. Heat 2 tablespoons oil in a large stockpot or Dutch oven over medium-high heat until hot. Brown half of beef on all sides, 4 to 6 minutes total. Transfer beef to a plate with a slotted spoon. Repeat with remaining beef and 2 tablespoons oil.
• Add onion to fat in pot; cook, stirring occasionally, until just tender, about 3 minutes. Stir in garlic; cook 1 minute. Add wine; cook, stirring up brown bits, until most liquid has evaporated, about 2 minutes.
• Return beef to pot. Stir in paprika, tomatoes, stock, tomato paste, and oregano. Season with salt and pepper. Cover; reduce heat. Gently simmer until meat is just tender, about 1 1/2 hours.
• Stir in carrots and potatoes; continue to simmer until vegetables and meat are very tender, 20 to 30 minutes.
• Meanwhile, cook bacon in a dry large skillet over medium heat until crisp, about 5 minutes. Transfer to paper towels to drain. Add mushrooms, pearl onions, and bell pepper to fat in skillet; cook until vegetables are tender and golden brown, and liquid has mostly evaporated. Add to goulash.
• Season goulash with salt and pepper, if necessary. Garnish with bacon pieces and oregano. Serve with caraway egg noodles.