Spicy Ground Beef Goulash 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.

SPICY BEEF GOULASH

Steps:

• Cut beef into bite-sized cubes.
• In a large skillet brown bacon then remove, cool slightly and chop into large pieces (do not drain the bacon fat).
• In the same pan; add onion and garlic, saute until softened.
• Add paprika and chili flakes to the onion/garlic and cook stirring for 30 seconds.
• Add the meat cubes with all the other ingredients except the sour cream; cover and cook over low heat until meat is tender (about 1-1/2 hours) stirring often.
• Just before serving mix the flour and the sour cream together, and stir into the goulash.
• Cook and stir 1-2 minutes until well combined (do not boil).

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.

GOULASH

Steps:

• Gather the ingredients.
• Add the olive oil to a large Dutch oven or sauté pan and place the pan over medium-high heat. When the olive oil is hot and shimmering, add the ground beef and onion. Sauté, occasionally stirring with a spatula to break up the beef, until the meat is no longer pink, about 5 to 7 minutes.
• Add the garlic, bell pepper (if using), Italian seasoning, bay leaf, kosher salt, and black pepper. Continue to cook, stirring, for 1 minute.
• Add the beef broth, tomato sauce, and diced tomatoes, and bring to a boil. Cover the pan and reduce the heat to low; simmer for 20 minutes.
• Add the macaroni to the sauce mixture and increase the heat to medium-low. Cover the pan and cook, occasionally stirring, until the pasta is tender, about 12 to 15 minutes.
• Add the cheese and stir until melted. Taste the goulash and adjust the salt and pepper, if needed. Remove from the heat and garnish with parsley, if desired.

GOULASH

Steps:

• Heat oil in a large Dutch oven over medium high heat. Add the beef, and brown for 10 minutes, breaking up with the back of your wooden spoon as you stir. Add the onion and continue to cook, while stirring, until tender, about 5 minutes.
• Add all the remaining ingredients, except the macaroni, and cover with a lid, and simmer for 20 minutes.
• Stir in the macaroni, cover with the lid, and simmer for another 30 minutes.
• Let mixture stand for 20 minutes before serving. Serve with garlic bread and garnish with fresh parsley.