Does anyone have a good recipe for good ole american gulash?!
Does anyone have a good recipe for good ole american gulash?
Answers:
yep. Browned hamburger
Can of tomatoes (diced, halves your preference)
Can of tomato sauce
Onions
Elbow macaroni cooked according to box
Italian Dressing
Mix altogether per your taste
Ingredients:
2 pounds Ground beef
1 small Onion; chopped
1/2 Green bell pepper; chopped
1 jar Spaghetti sauce (28 oz. size)
8 ounces Uncooked elbow macaroni
1/2 cup Water
1 tablespoon Garlic salt
1/2 teaspoon Black pepper
1 cup Shredded Mozzarella cheese
Directions:
*Preheat oven to 350 degrees. Coat a 2 1/2 quart baking dish with nonstick cooking spray*
In a large skillet, brown ground beef, onion, and green bell pepper over medium-high heat 6 to 8 minutes, or until beef is no longer pink, stirring frequently. Drain off excess liquid. Add spaghetti sauce, macaroni, water, garlic salt, and black pepper; mix well.
Pour the mixture into baking dish. Cover and bake 25 minutes. Uncover; top with Mozzarella cheese and bake 15 to 20 minutes more, or until cheese has melted and casserole is heated through.
This recipe for American Goulash serves/makes 6
hope that helps =)
Yup. I make mine with elbo mac ground beef,italian sausage,and a can or 2 of stewed tomatoes.
you can season it any way you like
1 lb. ground beef, 1 small onion (chopped), 1/2 c. chopped green bell. pepper, 1 1/4 c. macaroni (cooked), 15 oz can tomato sauce, salt, pepper, garlic powder (to taste).
Cook the macaroni & drain. Spray a large skillet with cooking spray (or use 2 tsp oil) & heat. Add onion & green pepper & sweat for 3-4 minutes; add ground beef & brown. Drain fat. Add remaining ingredients & heat thru. Season to taste.
OPTIONAL: Spray 11/7 pan with cooking spray. Preheat oven to 350. Pour meat mixture into pan; top with shredded cheddar and/or swiss cheese. Bake 20 minutes until heated thru & cheese is bubbly and brown.
i have tried various recipes, and this is the one i like best. it's from tyler florence. too bad he doesn't come with the recipe ;)
Beef Goulash
4 slices bacon, chopped
3 pounds boneless beef shank, trimmed and cut into 2-inch cubes
Kosher salt and freshly ground black pepper
3 tablespoons all-purpose flour
2 tablespoons olive oil
2 medium onions, chopped
3 garlic cloves, minced
2 roasted red bell peppers, peeled and sliced
3 tablespoons Hungarian sweet paprika
2 teaspoons caraway seeds, toasted and ground
2 tablespoons red wine vinegar
1 (15-ounce) can whole peeled tomatoes, hand crushed
6 cups low-sodium beef broth
4 russet potatoes, peeled and thickly sliced
1/2 cup sour cream
Chopped flat-leaf parsley, for garnish
Place a large heavy pot over medium heat and add the bacon. Fry for about 5 minutes until crisp and remove to a paper towel and reserve. Add the beef to the hot bacon fat and brown it evenly on all sides, turning with tongs; season generously with salt and pepper. While the beef is searing, sprinkle the flour evenly in the pot and continue to stir to dissolve any clumps. Add a little oil if necessary to keep the meat from sticking to the bottom of the pot.
Toss in the onions, garlic, roasted peppers, paprika, and caraway; cook and stir for 2 minutes until fragrant. Stir in the vinegar, tomatoes, and broth. Bring to a boil, then lower to a simmer and cook for 1 hour, covered, stirring occasionally.
Add the potatoes. Crumble the reserved bacon into the stew and continue to simmer for 30 minutes, partially covered, until the potatoes are tender. Season with salt and pepper. Remove from heat and stir the sour cream into the goulash just before serving. Garnish with the chopped parsley.
not an American dish -
PORK GOULASH
3 pounds boneless pork
1 tablespoon olive oil
2 slices bacon, plus drippings
4 large onions, thinly sliced
2 cloves garlic, minced
2 tablespoons Hungarian sweet paprika
2 tablespoons wine or cider vinegar
1 tablespoon caraway seed
2 cups beef or pork broth
1-2 tablespoons Wondra flour
1/2 cup sour cream
This traditional Hungarian dish can now be made in slow cookers. If you don't have one of the ones with a removable liner for browning, start it off in a heavy skillet and transfer it to a Crock-Pot, or just make it the old-fashioned way in a heavy cast iron Dutch oven. Great for camp fire cooking!
Cut pork into 2 inch cubes, removing all traces of fat. Heat bacon in a heavy dutch oven until crunchy, then crumble. In same skillet, saute onions and cook, stirring constantly for 3-4 minutes of until soft and golden. Add garlic and paprika; cook, stirring for 2 more minutes (do not let garlic brown).
Add vinegar, pork, salt and caraway seed, stirring well. Add enough broth to barely cover the pork. Reduce heat to low setting and simmer, stirring occasionally, for about 1 hour or until pork is almost, but not quite tender.
To thicken, stir in Wondra flour. Add sour cream; stir well.
Cover; simmer for 20 minutes, or until meat is tender. The sauce should have a consistency similar to heavy cream. If the sauce is too thin, cook without cover until sauce has thickened; if too thick, add a small amount of broth.
Serve with boiled baby potatoes or over buttered noodles or steamed rice.
About 6 servings.