Summer Slumgullion Recipes

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GOULASH



Goulash image

Not to be confused with the Hungarian dish of paprika-spiced stewed meat and vegetables, this American version of goulash, also referred to as "slumgullion," is made with ground beef and pasta. The beef is cooked down with plenty of aromatics and spices and combined with tomatoes, pasta, and cheese to create the perfect comfort meal. We added paprika to the dish in a nod to its Hungarian counterpart.

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 15

1 tablespoon olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 pound ground beef
Kosher salt and freshly ground black pepper
1 teaspoon paprika
2 teaspoons Italian seasoning
1 tablespoon tomato paste
One 15-ounce can diced tomatoes
One 15-ounce can tomato sauce
1 teaspoon Worcestershire sauce
1 cup low-sodium beef broth
8 ounces cavatappi pasta
4 ounces sharp Cheddar, shredded on the large holes of a box grater (about 1 cup), plus more for serving
2 tablespoons chopped fresh parsley, plus more for serving

Steps:

  • Heat the olive oil in a Dutch oven or heavy-bottomed pot over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute.
  • Add the beef and cook, stirring and breaking up the meat with a wooden spoon, until browned and no longer pink, about 8 minutes. Add 1 teaspoon salt, a few grinds of pepper, the paprika, and Italian seasoning to the beef and stir to combine. Cook, stirring, until the paprika begins to toast and become fragrant, about 1 minute. Stir the tomato paste into the beef mixture to coat, then cook until the paste thickens and deepens in color, about 2 minutes.
  • Add the diced tomatoes, tomato sauce, Worcestershire and beef broth to the beef mixture and stir, scraping up any browned bits from the bottom of the pot, to combine. Bring the mixture to a boil over medium heat. Reduce the heat to medium low and add the cavatappi. Cook, stirring occasionally, until the pasta is al dente, 8 to 10 minutes.
  • Remove the pot from the heat. Gently stir in the parsley and Cheddar until combined and the cheese starts to melt. Divide the goulash among 6 bowls and top with more shredded Cheddar and chopped parsley.

SLUMGULLION



Slumgullion image

Ground beef, macaroni and tomato, great flavor and a quick cooking time.

Provided by KIDDIECOOK

Categories     Main Dish Recipes     Pasta

Time 40m

Yield 8

Number Of Ingredients 8

1 (16 ounce) package elbow macaroni
1 pound lean ground beef
1 large onion, chopped
2 cups tomato sauce
2 (4.5 ounce) cans mushrooms, drained
2 teaspoons minced garlic
salt and pepper to taste
1 (14.5 ounce) can stewed tomatoes

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and place in large saucepan.
  • Meanwhile, in a large skillet, brown beef over medium heat; just before beef is browned, stir in onion.
  • Add beef mixture to pasta, and stir in tomato sauce, mushrooms, garlic, salt, pepper and stewed tomatoes. Cook over low heat, 10 to 15 minutes, or until heated through.

Nutrition Facts : Calories 402.6 calories, Carbohydrate 52 g, Cholesterol 42.6 mg, Fat 12.9 g, Fiber 4.2 g, Protein 19.5 g, SaturatedFat 4.9 g, Sodium 610.2 mg, Sugar 7.2 g

GOULASH AKA SLUMGULLION



Goulash Aka Slumgullion image

This is a simple and inexpensive recipe I found at www.cheapcooking.com. It reminds me college days. I changed this a bit by using 16 ounces of elbow macaroni and 10 3/4 ounces of mushroom soup. I doubled the beans to 30 ounces and tripled or quadrupled the peas. This is a great recipe because you already have all the ingredients or you can substitute to your heart's desire. Serving size is estimated.

Provided by AmyZoe

Categories     One Dish Meal

Time 35m

Yield 12 serving(s)

Number Of Ingredients 11

1 tablespoon oil
1 onion, diced
3 -4 garlic cloves, minced
1 lb ground beef or 1 lb ground turkey
8 ounces elbow macaroni, cooked al dente and drained
30 ounces tomato sauce
15 ounces cream of mushroom soup
15 ounces kidney beans, rinsed and drained
3 tablespoons Worcestershire sauce (Or 3 splashes)
1 cup peas, frozen
1 cup cheddar cheese (grated) or 1 cup parmesan cheese (grated)

Steps:

  • Heat the oil in a deep skillet and start the onions and garlic cooking, stirring periodically.
  • Put a large pot of water on to boil for pasta. Cook the pasta until al dente. Drain and set aside.
  • When the garlic and onions are soft, add the ground beef and cook, stirring to break up the chunks. Cook until browned and drain excess oil and fat.
  • Add the tomato sauce, kidney beans, cream of mushroom soup, cooked pasta, and worcestershire sauce.
  • Heat through, stirring and then stir in the frozen peas. Cover and stir. Let the goulash simmer a few minutes to finish the pasta and heat the peas.
  • Top with grated cheese, cover, and let the cheese melt. Serve.

Nutrition Facts : Calories 178.9, Fat 3.9, SaturatedFat 1.5, Cholesterol 7.4, Sodium 581.5, Carbohydrate 28.2, Fiber 4.5, Sugar 5.9, Protein 8.3

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