Kicked Up Goulash Recipes

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KICKED-UP GOULASH



Kicked-Up Goulash image

This is no elementary school goulash, although it's as easy and a teen-pleaser. I created this recipe with what I had on hand, but the pearl onions and corn kick it up. It's hard to stop eating.

Provided by MARYFLOWERS

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Stovetop Macaroni and Cheese Recipes

Time 35m

Yield 4

Number Of Ingredients 8

2 ½ cups elbow macaroni
¾ pound ground beef
1 cup frozen pearl onions
1 cup canned corn kernels, drained
1 ½ teaspoons Italian seasoning, or more to taste
1 (26 ounce) jar chunky spaghetti sauce (such as Del Monte®)
salt to taste
⅓ cup shredded Cheddar-Monterey Jack cheese blend

Steps:

  • 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. Return drained macaroni to the pot.
  • Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until partially browned, 3 to 5 minutes; add pearl onions, corn, and Italian seasoning. Continue to cook and stir until the beef is no longer pink, about 2 minutes. Place a cover on the skillet and cook until the onions are heated through, 3 to 5 minutes. Drain and discard excess fat. Add beef mixture to macaroni.
  • Pour spaghetti sauce over the beef and pasta; stir to coat. Heat over medium-low heat, stirring occasionally, until hot, about 5 minutes.
  • Season pasta mixture with salt and more Italian seasoning, as needed; top with Cheddar-Monterey Jack cheese blend to serve.

Nutrition Facts : Calories 659.5 calories, Carbohydrate 88 g, Cholesterol 65.3 mg, Fat 19.8 g, Fiber 9.4 g, Protein 30.2 g, SaturatedFat 7.7 g, Sodium 982.4 mg, Sugar 18.3 g

SPICY GOULASH KICKED UP!



Spicy Goulash Kicked Up! image

Growing up in a smaller midwestern town it seemed like every family had some version of this hamburger macaroni dish. It was inexpensive, fast, easy and satisfied the biggest appetites. Served with a veggie, bread and a green salad this made for a good home cooked square meal. Most say that the leftovers are even better. This...

Provided by Dawn Whitted

Categories     Beef

Time 1h5m

Number Of Ingredients 18

4 c cavatappi, elbow or shell pasta
1/2 lb ground beef, lean
2 Tbsp italian sausage, hot, mild or sweet
2 Tbsp olive oil, extra virgin
1 small yellow onion, diced
1 small green bell pepper, diced
1 medium carrot, peeled & diced
1 clove garlic, minced
1 can(s) stewed tomatoes, italian-style
2 can(s) tomato soup
2 Tbsp italian seasoning blend
1 tsp garlic salt
1 1/2 Tbsp worcestershire sauce
1 tsp red pepper flakes
1 tsp black pepper
1/2 can(s) water to thin soup slightly into a sauce
1 1/2 c shredded cheddar cheese
3 Tbsp pickled jalapeno - optional**

Steps:

  • 1. Bring 3 qts. salted water to a rolling boil and add pasta. Stir, cover and cook pasta until al dente (approximately 9 minutes) I like using cavatappi a/k/a callentani pasta it's a more hearty pasta that holds onto the sauce better and it looks pretty too.
  • 2. Meanwhile in a large skillet thoroughly brown ground beef & sausage. Move browned meat to the edges or one side of your skillet.
  • 3. In the center of the skillet add 1-2 T. olive oil if necessary then add diced onion, bell pepper, carrot and saute for 2-3 minutes until onion turns translucent.
  • 4. Add garlic and saute for a few seconds and add the remaining ingredients except the cheese, allow to simmer for approximately 5-10 minutes. **Kick it up more by adding 2-3 T pickled jalepeno rings sliced or diced
  • 5. Drain pasta and add it to a 9 x 13 casserole dish and pour the meat sauce mixture over the pasta. Bake at 350 degrees for 30-40 minutes to allow flavors to meld together and sauce to thicken slightly.
  • 6. Remove from oven and top with cheese and let stand for 5-10 minutes to allow cheese to melt.
  • 7. Serve with corn casserole (check out Rene Palmer's recipe), french garlic bread and a fresh green salad.

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