Davids Goulash Recipes

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.

AMERICAN GOULASH

Steps:

• Heat oil in a large saucepan over medium-high heat. Add onion and beef; cook, breaking up meat with a wooden spoon, until no longer pink, about 5 minutes. Add garlic, paprika, Italian seasoning, salt and pepper; cook, stirring, for 1 minute. Stir in tomatoes and their juices, tomato sauce and broth. Bring to a boil. Reduce heat to medium-low, cover and cook for 5 minutes. Add macaroni and cook, uncovered, stirring occasionally, until tender, 6 to 9 minutes. Remove from heat and let stand for 5 minutes before serving. Sprinkle with Parmesan, if desired.

DAVID'S EASY BEEF GOULASH

Steps:

• Heat a skillet over medium-high heat. Sear stew meat in hot skillet to brown on all sides, about 5 minutes.
• Pour water into skillet. Stir tomato paste and onion soup mix into the water. Bring the mixture to a boil, reduce heat to low, place a cover on the skillet, and simmer until the beef is tender enough to easily cut with a fork, about 2 hours.

DAVID'S GOULASH

Steps:

• Cook pasta in a large saucepan as you are preparing remaining ingredients.
• Fry bacon to a crispness in a large frying pan and remove to a paper towel leaving drippings in the pan.
• They will be absorbed.
• Break apart the ground beef into small chunks and brown in the bacon drippings adding the onion and the garlic.
• Stir frequently as the meat browns and the onion becomes translucent.
• Add the tomatoes and stir to mix thoroughly.
• Allow to cook a few minutes for the meat to absorb the flavors.
• Drain the cooked macaroni and add to the pan, again mixing well.
• Cook on a low flame until almost all juices are absorbed. Crumble bacon over the Goulash before serving.
• Leftovers taste better the next day, so don't be afraid you are making too much.
• Goes well with a salad and french or italian bread.

DAVID'S EASY BEEF GOULASH

Steps:

• Heat a skillet over medium-high heat. Sear stew meat in hot skillet to brown on all sides, about 5 minutes.
• Pour water into skillet. Stir tomato paste and onion soup mix into the water. Bring the mixture to a boil, reduce heat to low, place a cover on the skillet, and simmer until the beef is tender enough to easily cut with a fork, about 2 hours.