Goulash Aka Slumgullion Recipes

SLUMGULLION

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and place in large saucepan.
• Meanwhile, in a large skillet, brown beef over medium heat; just before beef is browned, stir in onion.
• Add beef mixture to pasta, and stir in tomato sauce, mushrooms, garlic, salt, pepper and stewed tomatoes. Cook over low heat, 10 to 15 minutes, or until heated through.

AMERICAN CHOP SUEY (SECRET RECIPE CLUB)

Steps:

• Heat olive oil in a large skillet or pot over medium-high heat. Add fajita vegetables and sauté until softened, about 7-8 minutes, stirring frequently. Add ground beef and sauté another 5 or so minutes, until beef is cooked. Add garlic, paprika, chili paste, sugar and cinnamon and stir.
• Add in whole tomatoes (and juice), crushing the tomatoes with your hand as you add them (wear an apron because they squirt!). Add tomato sauce, tomato paste and 1 paste-can of water. Stir well to combine. Bring to a boil, reduce heat to low and simmer, uncovered, stirring occasionally, until sauce thickens, 45-60 minutes.
• When sauce is nearly done, cook pasta according to package directions, reducing the cooking time by 1-2 minutes. Drain pasta well and transfer pasta to pot of sauce, stirring gently to combine well. Taste and add more salt and pepper to your liking (if needed). If you used salted tomato products, you might not need much additional salt. Cook about 10 more minutes, until everything is bubby and combined.
• Serve hot with grated Parmesan cheese and a garnish of parsley or fresh basil.
• Serves 6-8

SLUMGULLION

Steps:

• Fill a large pot with cold water. Cover and bring water to a boil. Salt the water and cook the macaroni until al dente. Drain and return to large pot. Cover and set aside. You can also do this while you are prepping and preparing the meat.
• In a large skillet, heat the olive oil and add the 2 cloves of smashed garlic to the oil. Saute on medium heat and cook for 2-3 minutes. Stir in the chopped onion and mix to coat with garlic oil. Season the onions with a pinch of salt and black pepper. Saute until soft and transluscent. Remove smashed garlic pieces.
• Add the ground beef, breaking up any clumps to form small to medium small bits. Season with salt, pepper (and Accent if you are using that seasoning). Brown the meat and drain off any excess liquids.
• Add meat/onion mixture to the pot of cooked macaroni. Add the 2 cans of diced tomatoes and the 1 can of tomato sauce. Fold in the 1 can of white beans and mix in gently to the macaroni, beef and tomatoes. Taste and adjust any seasoning at this time. Cover and heat through on low-med lo heat for at least 30 min to blend flavors.
• When reheating leftovers, it the macaroni seems to be absorbing the tomato's liquids add more tomato sauce, tomato juice or one 16 oz of diced tomatoes. I've even used a can of V8 to rehydrate.

GRANDMA'S AMERICAN GOULASH

Steps:

• In a large saucepan, over medium heat, brown beef along with onion and garlic. Drain excess grease.
• Stir in tomatoes (with juices) and tomato sauce.
• Season with sugar, Italian seasoning and salt and pepper. Stir well and bring to a boil.
• Reduce heat and simmer for about 10 minutes.
• Then add in cooked pasta and stir. Allow to simmer for another 5 minutes then serve.
• Sprinkle with a little grated Parmesan cheese.

SLUMGULLION RECIPE

Steps:

• Sauté onions in 1 Tbsp of oil then add the ground beef and spice blend. Cook till no longer pink.
• Add the Tomato sauce stir and reduce heat to low and let beef sauce simmer for about 5 mins then turn off heat.
• Bring water to a boil and cook according to pasta instructions see my post on how to cook the perfect pasta for guidance.
• When pasta is cooked, drain with a colander then transfer back to pot.
• Pour the ground beef sauce into the pasta pot and mix to combine. You can serve it as is at this point or you can go further and top with some cheese and broil for 3-5 minutes until cheese melts.
• Sprinkle some chopped parsley on the top and serve.

GOULASH AKA SLUMGULLION

Steps:

• Heat the oil in a deep skillet and start the onions and garlic cooking, stirring periodically.
• Put a large pot of water on to boil for pasta. Cook the pasta until al dente. Drain and set aside.
• When the garlic and onions are soft, add the ground beef and cook, stirring to break up the chunks. Cook until browned and drain excess oil and fat.
• Add the tomato sauce, kidney beans, cream of mushroom soup, cooked pasta, and worcestershire sauce.
• Heat through, stirring and then stir in the frozen peas. Cover and stir. Let the goulash simmer a few minutes to finish the pasta and heat the peas.
• Top with grated cheese, cover, and let the cheese melt. Serve.

GOULASH

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.

EASY, CHEESY ONE POT SLUMGULLION

Steps:

• In a large skillet over medium high heat, add 1 tsp olive oil. Add ground beef to pan and brown the meat, breaking it up with a spoon as it cooks (2-3 minutes). Season meat with Italian seasoning, seasoning salt and garlic powder. Pro Tip: During the last minute of cooking, use a potato masher to get the meat broken up into super small bits.
• Add onion and green pepper and cook 2 minutes more, stirring occasionally.
• Add crushed tomatoes, beef broth, Worcestershire sauce and macaroni. Give everything a big stir. Bring to a boil. Then, reduce heat to LOW, cover and cook 15 minutes until macaroni is tender.
• Turn off the heat. Stir in brown sugar (if using), then sprinkle cheese over pan. Cover the pan for a minute or so until cheese melts. Top with scallions and crushed red pepper and serve immediately.

NEW ENGLAND STYLE AMERICAN CHOP SUEY

Steps:

• PREPARE THE FRESH TOMATOSTEP 1. In a nutshell, to blanch your tomato's, bring a pot of water to the boil, cut a small "x" in the blossom end of the tomato itself, submerge the tomato into the boiling water for approximately 30 seconds, remove and immediately place into a bowl of ice water to stop the cooking process.
• STEP 2. Once you have your tomato's processed using the blanching method, the skins will easily slip off the tomato. Remove the skins, & cut the core out of the tomato and compost or feed to the chickens ????
• STEP 3. Remove as many of the seeds and water as possible by give the tomato a good squeeze. Compost or feed these as well.
• STEP 4. Roughly chop the tomato flesh as shown below. They will cook down some, so I recommend leaving a bit large so your New England style American chop suey has some texture.
• PREPARE THE FRESH VEGETABLESSTEP 1. Dice in larger sized pieces the green pepper.
• STEP 2. Dice the onion.
• STEP 3. Mince the hot peppers (remove the seeds if you are concerned with the heat).
• STEP 4. Mince 1-2 large cloves of garlic
• SAUTÉ THE GROUND BEEF AND VEGETABLESSTEP 1. In a large sauté pan, preferably one that has deep sides, melt 1-2 Tbl of butter on medium heat. Add the diced onion and the whole garlic clove(s). Sauté for 2-3 minutes.
• STEP 2. Add the diced green pepper to the onion and garlic and continue to sauté until just tender.
• STEP 3. Remove the "roasted" garlic cloves and place onto a cutting board to mince.
• STEP 4. Add your ground beef and cook until browned.
• STEP 5. Make a "hot spot" in the center of the pan by pushing the beef/onion/green peppers to the outer edges and making a hole in the middle. Add your minced garlic along with the minced hot pepper and stir into the ground beef mixture to cook for 1-2 minutes, or until the majority of the grease has been reabsorbed back into the beef.
• MAKE THE SAUCE STEP 1. Remove the ground beef from the pan. Begin building your sauce by adding to the sauté pan on medium heat your fresh diced tomato's, prepared tomato sauce, and optionally, you can add prepared tomato soup.
• Stir all the sauce ingredients together well and bring to the boil. Optionally, should you have several rind ends of cheese, add those to the sauce while it's cooking!
• STEP 2. While your "sauce is coming to the boil, create your fresh herbal bouquet, rinse well, pat dry with a clean kitchen towel and tie together tightly with cooking twine. As usual, I fly by the seat of my pants when it comes to adding seasonings, and have no exact quantity other than the photo shown above. I would guess the following fresh herbs were used in the making of this sauce; 1 Tbl fresh rosemary, 3 Tbl Fresh Oregano (flowers included), 1 Tbl Fresh Thyme, 2 Tbl Fresh Basil.
• Submerge your fresh herbal bouquet directly into the sauce along with 1-2 Bay Leaves.
• NOTE: Should you not have access to fresh herbs, dry herbs may be substituted. Keep in mind dry herbs tend to be more potent than fresh, so the general rule of thumb when substituting is to keep to a ratio of 1 Tablespoon of fresh herbs equals 1 teaspoon of dried.
• STEP 4. Reduce the heat to simmer, and simmer the sauce for 20-30 minutes allowing the flavors to meld and the sauce to slightly thicken.
• Combine all, top with your favorite grated cheese and serve.