Beef Goulash With Potatoes Recipes

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GROUND BEEF GOULASH



Ground Beef Goulash image

Easy and filling meal perfect for freezing. Goes great with salad and brownies.

Provided by jdblascyk

Categories     Main Dish Recipes

Time 4h30m

Yield 4

Number Of Ingredients 12

2 pounds lean ground beef
2 cups chopped onions
1 cup chopped red bell pepper
1 (14.5 ounce) can beef broth
4 potatoes, peeled and quartered
1 cup sliced carrots
⅓ cup ketchup
1 tablespoon Worcestershire sauce
1 teaspoon crushed garlic
1 ½ teaspoons paprika
1 dash hot sauce (such as Tabasco), or to taste
salt to taste

Steps:

  • Heat a large skillet over medium heat. Cook and stir beef, onion, and red bell pepper in the hot skillet until browned and crumbly, 7 to 10 minutes; drain and discard grease.
  • Transfer beef mixture to a slow cooker; add beef broth, potatoes, carrots, ketchup, Worcestershire sauce, garlic, paprika, hot sauce, and salt. Stir the mixture, making sure the potatoes remain submerged in liquid.
  • Cook on Low for 4 hours.

Nutrition Facts : Calories 687.4 calories, Carbohydrate 56.6 g, Cholesterol 148.7 mg, Fat 28.5 g, Fiber 8.1 g, Protein 50.7 g, SaturatedFat 11.1 g, Sodium 777.1 mg, Sugar 13.1 g

AIP BEEF GOULASH RECIPE



AIP Beef Goulash Recipe image

This satisfying spin on beef goulash is the perfect new edition to your autoimmune protocol. I've swapped out paprika for turmeric for an Asian-inspired take on a classic. It's so good you won't even notice the tomatoes are gone in this flavorful stew. Serve over cauliflower rice or mashed cauliflower.

Provided by Healing Autoimmune

Categories     100+ Everyday Cooking Recipes

Time 1h30m

Yield 4

Number Of Ingredients 11

4 tablespoons avocado oil
1 medium onion, chopped
4 cloves garlic, chopped
1 pound beef roast, diced
10 white button mushrooms, quartered
2 carrots, diced
1 cup bone broth
1 teaspoon ground turmeric
1 tablespoon arrowroot powder
salt to taste
2 tablespoons chopped fresh parsley

Steps:

  • Heat oil in a skillet over medium heat. Add onion and garlic; cook until softened, 2 to 5 minutes. Add beef cubes; cook and stir until browned, 5 to 7 minutes. Add mushrooms and carrots; cook until just tender, 3 to 5 minutes more.
  • Add bone broth and turmeric to the skillet and reduce heat to very low. Partially cover skillet with a lid and simmer gently, stirring occasionally, until beef is tender, about 1 hour. Add a small amount of water if mixture sticks to the skillet.
  • Remove the lid and increase the heat slightly if the sauce hasn't thickened sufficiently. Add arrowroot to thicken sauce, if needed. Season with salt. Garnish with parsley.

Nutrition Facts : Calories 346 calories, Carbohydrate 9.4 g, Cholesterol 51.5 mg, Fat 27.3 g, Fiber 1.7 g, Protein 16.3 g, SaturatedFat 6.8 g, Sodium 107.2 mg, Sugar 3.4 g

BEEF GOULASH WITH POTATOES



Beef Goulash with Potatoes image

Serve this rich beef stew over egg noodles on day two.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 1h

Number Of Ingredients 11

2 pounds skirt steak, cut crosswise into 4-inch-long pieces
Coarse salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
2 medium yellow onions, coarsely chopped
2 tablespoons red-wine vinegar
1/4 cup tomato paste
2 tablespoons sweet paprika, preferably Hungarian
1 teaspoon caraway seeds
4 cups low-sodium beef broth
1 1/2 pounds baby potatoes, halved
Sour cream and chopped fresh parsley, for serving

Steps:

  • Season steak with salt and pepper. Heat oil in a large pot over medium-high heat. Cook steak in batches, turning, until browned, about 5 minutes. Transfer to a cutting board; cut into bite-size pieces.
  • Add onions and vinegar to pot; cook, stirring occasionally, until onions are soft, about 5 minutes. Stir in tomato paste and spices; cook, stirring, 1 minute. Add broth and potatoes; bring to a gentle boil and cook until potatoes are tender, about 30 minutes.
  • Return steak to pot, along with any juices. Cook until warmed through. Season with salt and pepper. Reserve half of stew for next day; serve remainder with sour cream, parsley, and more pepper.

BEEF GOULASH



Beef Goulash image

This goulash recipe is a classic German/Austrian goulash recipe where the beef is cooked very slowly mostly in its own juices. It needs to cook for a while, so take your time, and it tastes even better the next day.

Provided by Julian

Categories     Soups, Stews and Chili Recipes     Stews     Goulash Recipes

Time 3h45m

Yield 8

Number Of Ingredients 13

2 tablespoons butter
3 onion, finely sliced
5 cloves garlic, minced
salt
6 tablespoons Hungarian sweet paprika
1 teaspoon cayenne pepper
water, divided
1 tablespoon cider vinegar
6 tablespoons tomato paste
1 teaspoon dried marjoram
1 teaspoon caraway seeds
5 pounds cubed beef stew meat
freshly ground black pepper

Steps:

  • Melt butter in a large pot over low heat and cook onions until they are softened, about 15 minutes, stirring occasionally. Add garlic and salt and continue to cook until onions are soft, lightly browned, and caramelized, stirring every 5 minutes, about 15 minutes. Season with paprika and cayenne and stir so onions turn a bright red, about 1 minute.
  • Pour 2 tablespoons water and vinegar into the pot and stir to combine. Add tomato paste, marjoram, and caraway seeds. Add beef, season with salt, and enough water to cover beef halfway. Cover pot and bring to a simmer over low heat. Cook goulash on a low simmer, stirring every 30 minutes, about 3 hours. Season with salt and pepper.

Nutrition Facts : Calories 632.1 calories, Carbohydrate 14.1 g, Cholesterol 164.2 mg, Fat 42.1 g, Fiber 4.1 g, Protein 48.6 g, SaturatedFat 17.2 g, Sodium 252.9 mg, Sugar 5.7 g

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