Spicy Goulash Kicked Up Recipes

SPICY GOULASH

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Transfer to a 5-qt. slow cooker. Stir in the tomatoes, beans, water, onion, green pepper, vinegar, chili powder, Worcestershire sauce, bouillon and seasonings. , Cover and cook on low for 5-6 hours or until heated through., Stir in macaroni; cover and cook 30 minutes longer or until macaroni is tender.

SLOW-COOKED SPICY GOULASH

Steps:

• In a large skillet, cook beef over medium heat until no longer pink, breaking it into crumbles; drain. Transfer to a 5-qt. slow cooker. Stir in the tomatoes, beans, water, onion, green pepper, vinegar, chili powder, Worcestershire sauce, bouillon and seasonings. Cover and cook on low for 5-6 hours or until heated through., Stir in macaroni; cover and cook 30 minutes longer or until macaroni is tender.

SPICY GROUND BEEF GOULASH

Steps:

• in a large skillet or 2-3 quart pan, brown ground beef and drain grease; return to pan.
• add water, onion, garlic, salt and pepper to taste and cook until onion is soft.
• add rotel and corn, reduce heat, cover and simmer 15 minutes stirring often.
• remove stems from cherry peppers and tear into small pieces, remove seeds if you want, add to meat mixture- you may also add 1-2 tablespoons of juice from the peppers.
• continue to simmer covered while you prepare the noodles to slightly more firm than al dente.
• add noodles to meat making sure there is just enough liquid in the pan to cover the noodles.
• continue to simmer covered until liquid is absorbed.
• serve over crushed corn chips and with a fresh salad.

CLASSIC GERMAN GOULASH

Steps:

• Place the oven rack in the center of the oven and preheat to 325°.
• Add olive oil to a heavy pot or dutch oven and heat over medium heat. Add onions and 1/2 teaspoon of kosher salt. Cook for 15-20 minutes, stirring occasionally until the onions are very tender and golden.
• Transfer the onions to a separate dish and set aside.
• Season the beef with the remaining salt and pepper and transfer to the Dutch Oven. Cook over medium high heat for 5-10 minutes or until the beef has browned.
• Stir in the the onions, peppers, tomato, garlic, paprika, marjoram, caraway, tomato paste, beef broth and red wine to the pot. Heat to boiling.
• Place the lid on the pot, so that it's askew and steam can escape. Transfer the pot to the oven and cook for 1 1/2 hours or until the beef is tender.
• Remove the pot from the oven and stir in the sour cream. Garnish with chopped parsley and serve over buttered noodles.

KICKED-UP GOULASH

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.

SPICY GOULASH KICKED UP!

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.