Emaws Goulash Recipes

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EASY GOULASH



Easy Goulash image

Noodles in a mild tomato sauce with ground beef and cheese, an easy weeknight meal that's also great left over. I sometimes add frozen or thawed peas to sneak in some veggies. You can really use any kind of pasta.

Provided by MollyBrook

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes

Time 30m

Yield 6

Number Of Ingredients 5

1 (16 ounce) package elbow macaroni
1 pound ground beef
1 (10.75 ounce) can tomato soup
1 (8 ounce) can tomato sauce
½ cup shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • 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 macaroni and return to pot.
  • Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes.
  • Stir tomato soup and tomato sauce into the beef; pour into pot with macaroni and stir. Transfer macaroni mixture to a 1.5-quart baking dish; top with Cheddar cheese.
  • Bake in preheated oven until the cheese is melted, 10 to 15 minutes.

Nutrition Facts : Calories 495.2 calories, Carbohydrate 64.6 g, Cholesterol 57.2 mg, Fat 14.2 g, Fiber 3.1 g, Protein 26.1 g, SaturatedFat 5.9 g, Sodium 583.8 mg, Sugar 7.1 g

BEEF GOULASH



Beef goulash image

Make this hearty beef goulash to feed the family on chilly nights. Stir in the soured cream and parsley for an indulgent, crowd-pleasing supper

Provided by Member recipe by sweetunique

Categories     Dinner, Main course

Time 2h50m

Number Of Ingredients 14

4 tbsp olive oil
700g stewing steak, cut into chunks
30g plain flour
1 large onion, thinly sliced
2 garlic cloves, finely chopped
1 green pepper, deseeded and thinly sliced
1 red pepper, deseeded and thinly sliced
2 tbsp tomato purée
2 tbsp paprika
2 large tomatoes, diced
75ml dry white wine
300ml beef stock, homemade or shop-bought
2 tbsp flat-leaf parsley leaves
150ml soured cream

Steps:

  • Heat oven to 160C/140C fan/gas 3.
  • Heat 1 tbsp olive oil in a flameproof casserole dish or heavy-based saucepan. Sprinkle 700g stewing steak chunks with 30g plain flour and brown well in three batches, adding an extra 1 tbsp oil for each batch. Set the browned meat aside.
  • Add in the remaining 1 tbsp oil to the casserole dish, followed by 1 large thinly sliced onion, 2 finely chopped garlic cloves, 1 green pepper and 1 red pepper, both finely sliced. Fry until softened, around 5-10 mins.
  • Return the beef to the pan with 2 tbsp tomato purée and 2 tbsp paprika. Cook, stirring, for 2 mins.
  • Add in 2 large diced tomatoes, 75ml dry white wine and 300ml beef stock. Cover and bake in the oven for 1 hr 30 mins - 2 hrs. Alternatively, cover and cook it on the hob on a gentle heat for about an hour, removing the lid after 45 mins.
  • Sprinkle over 2 tbsp flat-leaf parsley leaves and season well with salt and freshly ground pepper. Stir in 150ml soured cream and serve.

Nutrition Facts : Calories 576 calories, Fat 32 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 11 grams sugar, Fiber 6 grams fiber, Protein 46 grams protein, Sodium 0.45 milligram of sodium

EASY CLASSIC GOULASH



Easy Classic Goulash image

This version of classic American beef goulash makes an easy one-pot meal for the whole family. We love it.

Provided by Dawn Bohler

Categories     Main Dish Recipes     Pasta

Time 1h25m

Yield 8

Number Of Ingredients 12

2 pounds lean ground beef
2 large yellow onions, chopped
6 cloves garlic, chopped
2 (15 ounce) cans tomato sauce
2 (14.5 ounce) cans diced tomatoes
3 cups water
½ cup sofrito sauce (such as Goya®)
3 tablespoons Worcestershire sauce
2 tablespoons Italian seasoning
1 tablespoon seasoned salt, or to taste
3 bay leaves
2 ½ cups uncooked elbow macaroni

Steps:

  • Heat a large pot or Dutch oven over medium-high heat. Cook and stir beef in the hot pot until browned and crumbly, about 10 minutes; drain and discard grease. Stir onion and garlic into beef; cook and stir until onion is translucent, about 10 minutes.
  • Stir tomato sauce, diced tomatoes, water, sofrito, Worcestershire sauce, Italian seasoning, seasoned salt, and bay leaves into beef mixture. Bring mixture to a boil, reduce heat to low, cover the pot, and simmer, stirring occasionally, until flavors blend, about 20 minutes.
  • Pour macaroni into beef mixture, cover the pot, and continue simmering until pasta is tender and flavors are completely blended, about 25 minutes. Discard bay leaves.

Nutrition Facts : Calories 442.4 calories, Carbohydrate 41.5 g, Cholesterol 68.6 mg, Fat 18.1 g, Fiber 4.8 g, Protein 28.3 g, SaturatedFat 6.4 g, Sodium 1270.8 mg, Sugar 10.2 g

EMAW'S GOULASH



Emaw's Goulash image

As some of you know I have been attempting to record my mother's recipes for all eternity. This has been one of my all time comfort meals all my life. Some of the ingredients would change depending on how much $$ we had at the time. Feel free to add any seasoning you might like.

Provided by riffraff

Categories     Lunch/Snacks

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 10

1 lb ground beef
1 medium onion, chopped
1 medium green bell pepper, chopped
2 -4 garlic cloves, diced and smashed
1 (14 1/2 ounce) can tomatoes, dice if using whole, do not drain
1 (15 1/4 ounce) can whole kernel corn
1 (15 ounce) can tomato sauce
8 ounces dreamfield elbow macaroni
1 -2 tablespoon chopped parsley
salt and pepper

Steps:

  • Prepare elbow macaroni according to directions on package till al dente.
  • Save a little of the pasta water in case you need it later to loosen the sauce.
  • Brown meat in a large skillet, drain the fat and add the onion and bell pepper half way through cooking.
  • Drain any ramaining fat when onion and pepper is done and add garlic, stir it about.
  • Add the meat mixture to the cooked macaroni, add the canned tomatoes, corn and sauce.
  • Mix all this together and add seasoning to taste.
  • You may need to add some of the pasta water to loosen the sauce if it is too dry.
  • This is really good the next day too.

Nutrition Facts : Calories 415.3, Fat 13, SaturatedFat 4.7, Cholesterol 51.4, Sodium 674.2, Carbohydrate 53.6, Fiber 5.4, Sugar 9, Protein 23.3

TRADITIONAL GERMAN GOULASH



Traditional German Goulash image

Provided by Food Network

Categories     main-dish

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 17

3 tablespoons canola oil
2 onions, chopped
2 1/4 pounds lean, trimmed stewing beef, such as round eye, and/or pork tenderloin
1 1/2 tablespoons chopped garlic
1/2 tablespoon caraway seeds
3 tablespoons paprika
1 1/2 tablespoons Montreal steak seasoning
1 teaspoon onion powder
1/2 teaspoon cayenne powder, or more for extra spice
1 teaspoon salt
1 teaspoon pepper
3 large green bell peppers, cut into 1-inch pieces
3 large red bell peppers cut into 1-inch pieces
One 16-ounce can tomato puree
One 6-ounce can tomato paste
1 1/2 cups vegetable broth
Spaetzle, egg noodles or dumplings, for serving

Steps:

  • Heat 1/2 tablespoon of the oil in a large saute pan over medium heat. Add the onions and cook, stirring occasionally, until golden and caramelized, 10 to 12 minutes.
  • Heat the remaining 2 1/2 tablespoons canola oil in a large Dutch oven over medium-high heat and saute the stewing meat until nicely browned. Add the caramelized onions, garlic and caraway seeds. Cook for 1 minute, and then add the paprika, Montreal steak seasoning, onion powder, cayenne powder, salt and pepper. Add the green and red peppers, stir and saute until fragrant, about 2 more minutes.
  • Add the tomato puree and tomato paste and stir. Add the vegetable broth and 1/2 cup water, plus more if needed, and deglaze the Dutch oven, making sure to loosen anything stuck to the bottom of the pot.
  • Bring to a low simmer and cook, stirring occasionally, until the meat is very tender, about 90 minutes. Serve over Spaetzle, egg noodles or dumplings.

EASY ONE-POT GOULASH



Easy One-Pot Goulash image

This Easy One-Pot Goulash is a great weeknight dinner dish that your whole family will love. It's ready for eatin' in less than 30 minutes, and it's filled with tons of hearty, beefy flavor, so this one pot goulash is sure to become a family-favorite in no time. Whip up this easy goulash recipe the next time you're looking for a quick dinner idea and you'll please the whole gang.

Provided by Ginsburg Enterprises

Categories     One-Pots

Number Of Ingredients 9

1 1/2 pounds ground beef
1 onion, chopped
1 (8-ounce) package uncooked elbow macaroni
2 cups beef broth
1 (14-1/2-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce
2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon black pepper

Steps:

  • In a soup pot over high heat, brown ground beef with onion 6 to 8 minutes, or until no pink remains in the beef, stirring frequently.
  • Stir in remaining ingredients and bring to a boil. Reduce heat to medium, cover, and simmer 7 to 8 minutes, or until macaroni is tender. Serve immediately.

GOULASH



Goulash image

Not to be confused with the Hungarian dish of paprika-spiced stewed meat and vegetables, this American version of goulash, also referred to as "slumgullion," is made with ground beef and pasta. The beef is cooked down with plenty of aromatics and spices and combined with tomatoes, pasta, and cheese to create the perfect comfort meal. We added paprika to the dish in a nod to its Hungarian counterpart.

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 15

1 tablespoon olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 pound ground beef
Kosher salt and freshly ground black pepper
1 teaspoon paprika
2 teaspoons Italian seasoning
1 tablespoon tomato paste
One 15-ounce can diced tomatoes
One 15-ounce can tomato sauce
1 teaspoon Worcestershire sauce
1 cup low-sodium beef broth
8 ounces cavatappi pasta
4 ounces sharp Cheddar, shredded on the large holes of a box grater (about 1 cup), plus more for serving
2 tablespoons chopped fresh parsley, plus more for serving

Steps:

  • Heat the olive oil in a Dutch oven or heavy-bottomed pot over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute.
  • Add the beef and cook, stirring and breaking up the meat with a wooden spoon, until browned and no longer pink, about 8 minutes. Add 1 teaspoon salt, a few grinds of pepper, the paprika, and Italian seasoning to the beef and stir to combine. Cook, stirring, until the paprika begins to toast and become fragrant, about 1 minute. Stir the tomato paste into the beef mixture to coat, then cook until the paste thickens and deepens in color, about 2 minutes.
  • Add the diced tomatoes, tomato sauce, Worcestershire and beef broth to the beef mixture and stir, scraping up any browned bits from the bottom of the pot, to combine. Bring the mixture to a boil over medium heat. Reduce the heat to medium low and add the cavatappi. Cook, stirring occasionally, until the pasta is al dente, 8 to 10 minutes.
  • Remove the pot from the heat. Gently stir in the parsley and Cheddar until combined and the cheese starts to melt. Divide the goulash among 6 bowls and top with more shredded Cheddar and chopped parsley.

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