Cold Night In Minnesota Goulash Recipes

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THE BEST GOULASH



The Best Goulash image

I can't even remember where I found this recipe, but I've been making it for years. It is great on a cold night or for a quick dinner. I usually serve it with bread sticks or garlic bread. Yum!

Provided by Paige

Categories     Meat

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 package ground beef or 1 package turkey
1 medium onion
1 -2 clove garlic, finely chopped
1 teaspoon paprika
1 cup uncooked elbow macaroni
1/2 cup frozen corn
1 can chopped tomato
1 can tomato sauce
1 -2 cup shredded sharp cheddar cheese
salt and pepper

Steps:

  • Brown ground meat in skillet with onions and garlic.
  • Drain fat from meat.
  • Add salt, pepper, paprika, tomatoes, tomato sauce and frozen corn.
  • While the meat is cooking, boil the macaroni until almost done.
  • Drain water from macaroni and stir into meat mixture Lightly grease a casserole dish.
  • Pour enough mixture to cover bottom of dish and then sprinkle with cheese; add another layer of meat and top with cheese.
  • Bake at 350 degrees until cheese melts and casserole is bubbling (approximately 40 minutes).

COLD NIGHT IN MINNESOTA GOULASH



Cold Night in Minnesota Goulash image

Again, I was gifted with fresh tomatoes and needed more than some salsa. While canned tomatoes are good to have on hand, nothing is better in this dish than fresh fresh veggies! Grab the blanket, a good movie and some Goulash to keep the snow away.. well for now.

Provided by Barbara Kavorkian

Categories     Soups

Time 1h25m

Number Of Ingredients 14

1/2 lb ground beef
1/2 lb ground turkey
1 large yellow onion
2 clove garlic, minced
1 1/2 c water
1 can(s) tomato sauce (15 oz can) or 1 can tomato soup
2 c fresh diced tomatoes or 1 can diced tomatoes (14.5oz)
1 Tbsp soy sauce
1 1/2 tsp soy sauce
4 dash(es) worcestershire sauce
1 Tbsp dried italian herb seasoning
1 1/2 bay leaves
1 tsp seasoning salt
1 c dry elbow macaroni

Steps:

  • 1. In a pan, add ground beef and turkey. using about 4 splashes of Worcestershire sauce to flavor the meat. Brown the turkey and beef (about 10 minutes). Drain off any excess grease. Add onion and garlic and cook another 10 minutes until onions translucent. Transfer mix to slow cooker and add water, tomato sauce, diced tomatoes, soy sauce, Italian seasoning, bay leaves and seasoned salt. Add dry noodles at this time if cooking stove top, bring to boil, then reduce heat and simmer with cover on for 20 minutes. If using crock pot, you can cook noodles separate and set aside, cook ingredients on low for 1 hour stirring occasionally. Add in cooked pasta before serving (either to pot, or to individual bowl). Remove Bay Leaves and discard before serving.
  • 2. Top with fresh diced onions, diced jalapenos, cheese, sour cream (all optional) or nothing at all. Serve with crackers or warm butter rolls.

CLASSIC GOULASH



Classic Goulash image

Easy recipe for making a classic goulash. Can also be done in a slow cooker. Inspired by Paula Deen's Bobby's Goulash.

Provided by pathunt

Categories     Soups, Stews and Chili Recipes     Stews     Goulash Recipes

Time 1h20m

Yield 8

Number Of Ingredients 11

2 pounds lean ground beef
2 large yellow onions, chopped
3 cloves garlic, chopped
3 cups water
2 (15 ounce) cans tomato sauce
2 (14.5 ounce) cans diced tomatoes
3 tablespoons soy sauce
2 tablespoons dried Italian herb seasoning
3 bay leaves
1 tablespoon seasoned salt, or to taste
2 cups uncooked elbow macaroni

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.

Nutrition Facts : Calories 385.5 calories, Carbohydrate 34.1 g, Cholesterol 74.3 mg, Fat 14.6 g, Fiber 4.4 g, Protein 28.2 g, SaturatedFat 5.6 g, Sodium 1466.1 mg, Sugar 9.1 g

GOULASH -- MIDWEST STYLE



Goulash -- Midwest Style image

Most of us know that true goulash, most notably Hungarian Goulash, is prepared with cubed beef, plenty of paprika and a rich flavorful brown gravy. But in my neck of the woods this simple offering is called Goulash. And the whole clan devours it. When prepared it satisfies me for breakfast, lunch and dinner for a couple of...

Provided by Gary Hancq

Categories     Pasta Sides

Time 45m

Number Of Ingredients 8

1 to 2 lb ground beef, ground sirloin is an ocassional treat
1 can(s) hunt's tomatoes whole or diced un-seasoned large 28 oz.
1 can(s) hunt's tomatoe sauce 7 oz.
1 pkg macaroni dry 12 oz. to 16 oz.
1/2 medium onion diced fine.
dash(es) salt and pepper
dab of butter and /or olive oil to fry (optional)
1/2 c water

Steps:

  • 1. I season this with a small amount of salt and pepper only, and let the beef and tomatoes flourish in their own goodness. You could add some dry Italian Seasoning or that of choice.
  • 2. Fry hamburger with a little salt and pepper added until done. I mash coarse with a wire potato masher in the pan. Leave a little chunky. Add fine diced onions if desired half way into cooking. In separate pan heat water for Macaroni. Add a little salt and a teaspoon of oil to water. Cook Macaroni.
  • 3. Push hamburger to one side and tilt pan. I find most of the liquid to be juices. If grease is excessive spoon some off. Retain the juices.
  • 4. Add the canned tomatoes and tomato sauce and 1/2 cup water to frying pan. If using whole tomatoes, chop them up some.
  • 5. Stir and scrape bottom of frying pan. Add drained macaroni to fry pan and stir well. Simmer for 10 or 12 minutes. Taste and adjust salt and pepper.
  • 6. Serve with some sliced buttered bread of choice. Flavor improves after a day or two in fridge if you can keep it that long. Freezes well. Most Pasta gets a little soft after freezing or re-heating, but I don't mind that a bit.

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