Pioneer Woman Goulash Recipe 5 Stars

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.

CHEF JOHN'S AMERICAN GOULASH

Steps:

• Heat oil in a pot over medium-high heat. Add onion and ground beef. Cook, breaking the meat into small pieces, until browned, about 5 minutes. Cook and stir until liquid is evaporated, 3 to 5 minutes more. Add garlic, salt, black pepper, cayenne, paprika, Italian seasoning, and bay leaves.
• Cook and stir until flavors come together, about 3 minutes. Pour in chicken broth, diced tomatoes, and marinara sauce. Rinse out the jar with 1 cup water and pour into the pot. Add soy sauce, stir, and bring soup to a simmer. Reduce heat to medium and simmer to let flavors intensify, about 30 minutes.
• Increase heat to medium-high and bring soup to a simmer. Add macaroni; simmer, stirring occasionally, until just barely tender, about 12 minutes. Check for doneness after 10 minutes.
• Remove goulash from heat. Discard bay leaves; stir in parsley and Cheddar cheese. Cover and let rest for 5 minutes. Taste and season as desired.

ALL YOU NEED TO KNOW ABOUT OLD-FASHIONED GOULASH PIONEER WOMAN

Steps:

• Heat olive oil on a large skillet over medium-high heat
• Add the onions and cook until they turn translucent.
• Stir in the garlic. Cook for a minute until slightly brown.
• Cook the ground beef until it turns golden brown.
• Drain the excess beef fat.
• Stir in salt, grounded thyme, and black pepper for seasoning.
• Pour in the whole canned tomatoes and puree.
• Stir well until all the spices incorporate.
• Cover the pot and reduce the heat to slow cook for 30 minutes.
• Stir occasionally.
• Cook uncovered for additional 30 minutes.
• Add ½ cup grated cheese to the sauce.
• Adjust seasonings according to your liking.
• Preparing rigatoni: Bring water to boil in a large pan and generously sprinkle some salt.
• Cook for about 4 minutes until al-dente.
• Drain your pasta, retaining a bit of the pasta water.
• Be careful not to overcook.
• Serve the pasta in a bowl and top with the sauce.
• Sprinkle with more grated parmesan cheese.

PIONEER WOMAN'S GOULASH RECIPE

Steps:

• Heat the olive oil in a large skillet or pot set over medium-low heat.
• Cook the onion for a couple of minutes, until it begins to turn translucent.
• Add the garlic and cook for 1 minute, making sure not to brown it.
• Add the ground beef and cook it until browned.
• Drain off most of the excess fat.
• Season the mixture with the salt, pepper, and thyme, stirring well.
• Stir in the canned tomatoes with their juice.
• Reduce the heat and cover the pot.
• Cook for 30 minutes, stirring occasionally. Remove the lid and cook for an additional 30 minutes.
• Follow the directions on the package for preparing the rigatoni. Be careful not to overcook it! Once cooked, drain and divide between bowls.
• Add 1/4 to 1/2 cup grated Parmesan to the sauce.
• Taste the sauce and adjust the seasonings if needed.
• Serve the pasta topped with the sauce and sprinkle with more Parmesan.

GOULASH

Steps:

• Place the oil in a large dutch oven or pot and place over medium-high heat. Once hot, add the onion and cook until slightly softened, about 3 minutes. Add the garlic and cook 1 more minute. Add the ground beef, breaking it up into little pieces with a wooden spoon, and cook until no pink remains, about 5 minutes. If a lot of liquid or fat remain in the skillet, drain most and discard.
• Add the beef broth, tomato sauce, diced tomatoes, 1/2 cup water, Worcestershire sauce, seasoned salt, Italian seasoning, paprika and ground black pepper. Stir to combine and return to a simmer.
• Add the macaroni and return the pot to a simmer once again. Reduce heat to medium low and cook for about 12 minutes, until the macaroni is tender, stirring occasionally. Remove from the heat and fold in the cheese. Stir until it is completely melted into the sauce. Serve topped with chopped herbs, if desired.