Familygoulash 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 12-inch nonstick skillet over medium-high heat; add beef and onion. Cook 7 to 9 minutes, stirring frequently, until beef is brown; drain, and return to skillet. Add garlic; cook about 1 minute or until garlic is fragrant. Stir in broth, tomato sauce, tomatoes, Italian seasoning, paprika and pepper. Heat to simmering, stirring occasionally. Reduce heat; cover and simmer about 20 minutes or until slightly thickened.
• Stir in macaroni; cover and cook 16 to 18 minutes, stirring occasionally, until pasta is tender. Stir in cream cheese until completely melted, about 3 minutes. Sprinkle with shredded cheese; top with crushed croutons.

4-INGREDIENT QUICK & EASY GOULASH

Steps:

• Cook macaroni in salted water, according to package directions. Drain well. Return to the cooking pot.
• While macaroni is cooking, brown the ground beef and chopped onion together; drain. Add tomato soup, a little salt, and a little pepper, to taste. Stir to combine and heat until the soup is heated through.
• Add ground beef-soup mixture to the macaroni; stir together until well combined. Season with additional salt & pepper, to taste.

EASY CLASSIC GOULASH

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.

FRENCH FAMILY GOULASH

Steps:

• Boil the noodles 2-3 minutes less than stated on the cooking directions on the package. Drain.
• Brown ground beef and drain the grease.
• Combine the beef, noodles, tomato juice, garlic powder, onion powder and Accent.
• Boil on high heat until the liquid thickens and is not so runny. Serve hot.
• I also serve with dried chopped / minced onions on top for an extra crunch and flavor.

FAMILY GOULASH

Steps:

• Brown beef, onion, bouillon, salt and pepper in a large frying pan. Drain well.
• Add stewed tomatoes, soup, tomato paste and ketchup.
• Simmer 5 minutes.
• Add macaroni, stir and pour into a 2 quart casserole.
• Bake covered in 350* oven for 25-30 minutes.
• Uncover, place cheese on top and bake 5 more minutes or until cheese is melted.
• TIP: I freeze the leftover soup and tomato paste in a ziplock bag for my next batch of goulash.

GOULASH RECIPE

Steps:

• Heat dressing in Dutch oven or large deep skillet on medium-high heat. Sprinkle meat with pepper. Add to Dutch oven; cook 10 min. or until evenly browned on all sides, stirring occasionally. Add onions; cook on medium heat 5 min. or until tender, stirring occasionally. Add garlic and paprika; cook 1 min.
• Stir in tomatoes, Worcestershire sauce and 1/2 cup broth. Bring to boil; cover. Simmer on medium-low heat 1 hour 15 min. or until meat is tender, stirring occasionally.
• Mix cornstarch and remaining broth until blended; gradually stir into meat mixture. Bring to boil, stirring constantly. Cook and stir 1 min. or until slightly thickened.