Goulash Supreme Recipes

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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 SUPREME



Goulash Supreme image

I found this recipe from an old junior high school home ec class file

Provided by joanne wolff

Categories     Other Main Dishes

Time 1h

Number Of Ingredients 11

can(s) peas 1can
can(s) mushroom soup 1 can
can(s) mushrooms, canned (opt) 1 can
oz spaghetti (8oz)
lb ground beef 1lb
1/4 cup green bell pepper
1 Tbs butter
1 can tomatoes (can use diced)
3/4 tsp salt
sprinkles parmesean cheese/ or cheese slices
1 onions, small white

Steps:

  • 1. Drain peas (save 1/2c juice).
  • 2. Cook spaghetti. DO NOT COOK TILL DONE
  • 3. Brown meat, onion, green pepper in butter all at once, drain. Simmer for 5 minutes after adding the 1/2c of pea juice
  • 4. Place half the spaghetti in a buttered (or use cooking spray) casserole (sheet cake size works best. Add half the peas, tomatoes, soup, mushrooms and meat mixture. Repeat this layering using all ingredients. Top with grated parmesan or slice cheese. Bake at 350 until browned about 30 min

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