I would like to get a goulash recipe.
Kim from Altamont, IL
This is mine and it has been in my family for years.
- 1-1/2lbs of lean ground beef.
- 1-16oz package of elbow macaroni
- One onion chopped
- 1 tsp of minced garlic
- 1 tsp Pepper
- 1 tsp parsley
- 1 large can of sliced mushrooms drained. (optional)
- 2 large cans of whole tomatoes. Chopped with juice
- 1 jar of spaghetti sauce or plain tomato sauce.
- seasoning to taste
This recipe is pre-canned spaghetti sauce. It was made with stewed tomato's in the old days and seasoned to taste. If you didn't like say, onions, you leave them out and just add a couple tsp. of onion powder instead. Some people like chopped green pepper but I think you must cook the green pepper longer or it is too crunchy and strong flavored. The mushrooms are optional also. This is great with bread and butter on the side and tastes great the next day as well.
Put a large pan of water on to boil with a tsp of salt in it. In a large non stick frying pan add a tablespoon of oil and minced garlic. I buy the kind that is already minced in a jar. Add the ground beef and onions, mushrooms to frying pan over medium high heat. Keep it moving in the pan as you brown the beef. When beef is no longer pink drain grease. Set aside.
Boil macaroni according to package directions, drain. put back in pan and add hamburger mixture, the tomato's and sauce. Heat till hot but don't boil.
Serve with grated parmesan cheese and bread and butter. Yummm!
My recipe is basic that my mother used to make with her canned tomatoes. Her tomatoes had celery, onion, and green pepper in them. I use either 2lbs of ground chuck or 1lb of ground chuck and 1 lb of sweet Italian sausage (Bob Evans around here).
- 2 lbs. of ground chuck or 1lb of ground chuck and 1 lb of sweet Italian sausage
- 1 celery stalk diced
- 1 half of green pepper diced
- 1 onion diced
- onion powder to taste
- 1 or 2 garlic cloves minced or garlic powder to taste
- 1 large can of diced tomatoes
- 1 large can of tomato juice
- a little sugar to cut acid taste about a teaspoon or less, I sprinkle a little in the sauce
Brown meat with onion, celery, and green pepper. Add spices and diced tomatoes and half of the can of tomato juice. Let simmer. In the meantime cook your 16oz package of elbow macaroni until just tender. Drain macaroni and add to sauce. If macaroni absorbs a lot of the sauce, add more tomato juice to keep from getting to dry.Reheat through or you can bake it in a baking dish and it will bake the flavor into the pasta.
Very tasty with the celery and green pepper. A little is enough to give it flavor. (01/06/2009)
I just got this in a newsletter yesterday (arcamax healthy recipes) and it looked good.
Hungarian Beef Goulash
- 2 lb. beef stew meat (such as chuck), trimmed and cubed
- 2 tsp. caraway seeds
- 1 1/2-2 Tbsp. sweet or hot paprika (or a mixture of the two), preferably Hungarian (see Ingredient Note)
- 1/4 teaspoon salt
- Freshly ground pepper to taste
- 1 large or 2 medium onions , chopped
- 1 small red bell pepper , chopped
- 1 14-ounce can diced tomatoes
- 1 14-ounce can reduced-sodium beef broth
- 1 teaspoon Worcestershire sauce
- 3 cloves garlic , minced
- 2 bay leaves
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 2 tablespoons chopped fresh parsley
1: Place beef in a 4-quart or larger slow cooker. Crush caraway seeds with the bottom of a saucepan. Transfer to a small bowl and stir in paprika, salt and pepper. Sprinkle the beef with the spice mixture and toss to coat well. Top with onion and bell pepper.
2: Combine tomatoes, broth, Worcestershire sauce and garlic in a medium saucepan; bring to a simmer. Pour over the beef and vegetables. Place bay leaves on top. Cover and cook until the beef is very tender, 4 to 4 1/2 hours on high or 7 to 7 1/2 hours on low.
3: Discard the bay leaves; skim or blot any visible fat from the surface of the stew. Add the cornstarch mixture to the stew and cook on high, stirring 2 or 3 times, until slightly thickened, 10 to 15 minutes. Serve sprinkled with parsley. (01/07/2009)
I an the 10th of 11 kids. My mother use to make this.
- 1to 1 1/2lb ground beef
- 1 lb elbow macaroni
- 1 onion chopped.
- 1 med bell pepper( if we could afford it)
- 1 lg can tomato sauce plus 1 can stewed tomatoes
- 6 shakes oregano
- 4 shakes garlic
- salt/ pepper to taste
- about 2 Tbsp. butter
Cook ground beef with the onion add oregano and garlic. Drain. In a big pot, cook the macaroni drain. Return to pot. Add the beef and onion. Add the tomato sauce and stewed tomatoes. Salt/pepper to taste. Add the butter on top. Put lid on the pot, simmer about 20 minutes.
Mom always served bread and butter with this. (01/15/2009)