SPICY PORK AND CHILI-PEPPER GOULASH
The idea of cooking a tough piece of pork in a lovely pepper stew to make it extremely tender and melt-in-your-mouth is something I find quite exciting. This dish in particular is one of my favorites and, unless you've got a strange aversion to chiles and peppers, I know you'll end up making it again and again. It's a complete classic. It's also one of those dishes which tastes great when reheated the day after it's been made. You've got a whole range of chili and pepper flavors going on; from smoked paprika to fresh chiles, and fresh peppers to sweet grilled and peeled ones. Delish!
Provided by Jamie Oliver
Categories main-dish
Time 3h25m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F.
- Get yourself a deep, ovenproof stew pot with a lid and heat it on the stove. Score the fat on the pork in a criss-cross pattern all the way through to the meat, then season generously with salt and pepper. Pour a good glug of olive oil into the pot and add the pork, fat side down. Cook for about 15 minutes on a medium heat, to render out the fat, then remove the pork from the pot and put it to 1 side.
- Add the onions, chili, paprika, caraway seeds, marjoram or oregano and a good pinch of salt and pepper to the pot. Turn the heat down and gently cook the onions for 10 minutes, then add the sliced peppers, the grilled peppers and the tomatoes. Put the pork back into the pot, give everything a little shake, then pour in enough water to just cover the meat. Add the vinegar - this will give it a nice little twang. Bring to the boil, put the lid on top, then place in the preheated oven for 3 hours.
- You'll know when the meat is cooked as it will be tender and sticky, and it will break up easily when pulled apart with 2 forks. If it's not quite there yet, put the pot back into the oven and just be patient for a little longer!
- When the meat is nearly ready, cook the rice in salted, boiling water for 10 minutes until it's just undercooked, then drain in a colander, reserving some of the cooking water and pouring it back into the pan. Place the colander over the pan on a low heat and put a lid on. Leave to steam dry and cook through for 10 minutes - this will make the rice lovely and fluffy.
- Stir the sour cream, lemon zest and most of the parsley together in a little bowl. When the meat is done, take the pot out of the oven and taste the goulash. You're after a balance of sweetness from the peppers and spiciness from the caraway seeds. Tear or break the meat up and serve the goulash in a big dish or bowl, with steaming rice and your flavored sour cream. Sprinkle with the rest of the chopped parsley and tuck in!
SPICY GOULASH
Ground cumin, chili powder and a can of Mexican diced tomatoes jazz up my goulash recipe. Even the elbow macaroni is prepared in the slow cooker. -Melissa Polk, West Lafayette, Indiana
Provided by Taste of Home
Categories Dinner
Time 5h55m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, cook beef over medium heat until no longer pink; drain. Transfer to a 5-qt. slow cooker. Stir in the tomatoes, beans, water, onion, green pepper, vinegar, chili powder, Worcestershire sauce, bouillon and seasonings. , Cover and cook on low for 5-6 hours or until heated through., Stir in macaroni; cover and cook 30 minutes longer or until macaroni is tender.
Nutrition Facts : Calories 222 calories, Fat 5g fat (2g saturated fat), Cholesterol 23mg cholesterol, Sodium 585mg sodium, Carbohydrate 30g carbohydrate (7g sugars, Fiber 6g fiber), Protein 15g protein. Diabetic Exchanges
EASY MEXICAN GOULASH
My stepson loves tacos, so I whipped this up one night when I didn't have taco shells.
Provided by Cacki
Categories Main Dish Recipes Pasta
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Heat a large skillet over medium-high heat. Cook and stir beef, onion, bell pepper, and Worcestershire sauce in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add tomatoes, corn, salsa, and taco seasoning. Cover and simmer while preparing macaroni.
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain. Stir macaroni into beef mixture.
Nutrition Facts : Calories 529.7 calories, Carbohydrate 65.6 g, Cholesterol 79 mg, Fat 15.3 g, Fiber 5 g, Protein 32.5 g, SaturatedFat 5.7 g, Sodium 920.5 mg, Sugar 6.8 g
HUNGARIAN GOULASH I
A spicy way to dress up stew beef. My mom made this when we were kids, and we loved it. It is spicy while not mouth-burning! Can be made with cheaper cuts of beef, and comes out very tender. If it gets too thick, add a little water while it's cooking. Garnish with sour cream.
Provided by ENVIRO2
Categories Soups, Stews and Chili Recipes Stews Goulash Recipes
Time 2h15m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oil in a large pot or Dutch oven over medium heat. Cook onions in oil until soft, stirring frequently. Remove onions and set aside.
- In a medium bowl, combine paprika, 2 teaspoons salt and pepper. Coat beef cubes in spice mixture, and cook in onion pot until brown on all sides. Return the onions to the pot, and pour in tomato paste, water, garlic and the remaining 1 teaspoon salt. Reduce heat to low, cover and simmer, stirring occasionally, 1 1/2 to 2 hours, or until meat is tender.
Nutrition Facts : Calories 549.4 calories, Carbohydrate 9.4 g, Cholesterol 114 mg, Fat 42.3 g, Fiber 2.1 g, Protein 32.8 g, SaturatedFat 14.5 g, Sodium 1138.5 mg, Sugar 4.7 g
SLOW-COOKED SPICY GOULASH
Ground cumin, chili powder and a can of Mexican diced tomatoes jazz up my goulash recipe. Even the elbow macaroni is prepared in the slow cooker. -Melissa Polk, West Lafayette, Indiana
Provided by Taste of Home
Categories Dinner
Time 5h55m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, cook beef over medium heat until no longer pink, breaking it into crumbles; drain. Transfer to a 5-qt. slow cooker. Stir in the tomatoes, beans, water, onion, green pepper, vinegar, chili powder, Worcestershire sauce, bouillon and seasonings. Cover and cook on low for 5-6 hours or until heated through., Stir in macaroni; cover and cook 30 minutes longer or until macaroni is tender.
Nutrition Facts : Calories 315 calories, Fat 6g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 915mg sodium, Carbohydrate 44g carbohydrate (11g sugars, Fiber 9g fiber), Protein 23g protein.
SPICY GROUND BEEF GOULASH
My mom used to make this and it was a BIG hit! Spicy mexican flare to a great, easy pasta dish! double the recipe for a large group or plenty of leftovers!
Provided by aneunayme
Categories One Dish Meal
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- in a large skillet or 2-3 quart pan, brown ground beef and drain grease; return to pan.
- add water, onion, garlic, salt and pepper to taste and cook until onion is soft.
- add rotel and corn, reduce heat, cover and simmer 15 minutes stirring often.
- remove stems from cherry peppers and tear into small pieces, remove seeds if you want, add to meat mixture- you may also add 1-2 tablespoons of juice from the peppers.
- continue to simmer covered while you prepare the noodles to slightly more firm than al dente.
- add noodles to meat making sure there is just enough liquid in the pan to cover the noodles.
- continue to simmer covered until liquid is absorbed.
- serve over crushed corn chips and with a fresh salad.
Nutrition Facts : Calories 525.1, Fat 13.3, SaturatedFat 4.8, Cholesterol 51.4, Sodium 498.6, Carbohydrate 75.4, Fiber 4.2, Sugar 3.8, Protein 26.6
SPICY BEEF GOULASH
This recipe goes back years, the beef may be replaced with small meatballs, just pan-fry the meatballs slightly before cooking them with the other ingredients.
Provided by Kittencalrecipezazz
Categories Weeknight
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Cut beef into bite-sized cubes.
- In a large skillet brown bacon then remove, cool slightly and chop into large pieces (do not drain the bacon fat).
- In the same pan; add onion and garlic, saute until softened.
- Add paprika and chili flakes to the onion/garlic and cook stirring for 30 seconds.
- Add the meat cubes with all the other ingredients except the sour cream; cover and cook over low heat until meat is tender (about 1-1/2 hours) stirring often.
- Just before serving mix the flour and the sour cream together, and stir into the goulash.
- Cook and stir 1-2 minutes until well combined (do not boil).
KICKED-UP GOULASH
This is no elementary school goulash, although it's as easy and a teen-pleaser. I created this recipe with what I had on hand, but the pearl onions and corn kick it up. It's hard to stop eating.
Provided by MARYFLOWERS
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Stovetop Macaroni and Cheese Recipes
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain. Return drained macaroni to the pot.
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until partially browned, 3 to 5 minutes; add pearl onions, corn, and Italian seasoning. Continue to cook and stir until the beef is no longer pink, about 2 minutes. Place a cover on the skillet and cook until the onions are heated through, 3 to 5 minutes. Drain and discard excess fat. Add beef mixture to macaroni.
- Pour spaghetti sauce over the beef and pasta; stir to coat. Heat over medium-low heat, stirring occasionally, until hot, about 5 minutes.
- Season pasta mixture with salt and more Italian seasoning, as needed; top with Cheddar-Monterey Jack cheese blend to serve.
Nutrition Facts : Calories 659.5 calories, Carbohydrate 88 g, Cholesterol 65.3 mg, Fat 19.8 g, Fiber 9.4 g, Protein 30.2 g, SaturatedFat 7.7 g, Sodium 982.4 mg, Sugar 18.3 g
GOULASH SUPREME
Ground beef and macaroni. I serve with homemade bread.
Provided by Cheryle
Categories Soups, Stews and Chili Recipes Stews Goulash Recipes
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- In large saucepan brown ground chuck, drain.
- Add tomatoes, onions, garlic, paprika, chili powder, macaroni and tomato paste, if desired. Add water, a tablespoon at a time, if mixture seems too dry. Simmer until macaroni is tender, about 20 minutes.
Nutrition Facts : Calories 564.7 calories, Carbohydrate 56.9 g, Cholesterol 85.1 mg, Fat 25.2 g, Fiber 7 g, Protein 30 g, SaturatedFat 9.7 g, Sodium 993.8 mg, Sugar 16.2 g
SPICY GOULASH OR SPAGHETTI SAUCE
This sauce is yummy and spicy, easy to adapt and quick to put together. It can be poured over pasta or add some extra water (per recipe) and rice and cover it and leave it simmer to make a rice goulash.
Provided by Khyricat
Categories Sauces
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Sautee the meat, onion, garlic, pepper and mushrooms (optional) until cooked in the water.
- add tomatoes, spices, etc and stir occasionally - let it simmer for about half an hour to 45 minutes (you can cook pasta while this is being done if using as a sauce).
- If making goulash add 1.5 cups water, bring back to a bubble, then turn down heat, pour in rice and cover for 30 minutes until rice is cooked.
- serve and enjoy.
Nutrition Facts : Calories 163.2, Fat 1.1, SaturatedFat 0.3, Cholesterol 46.9, Sodium 443.1, Carbohydrate 18.1, Fiber 4.2, Sugar 4.7, Protein 22.4
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