Goulash

Ingredients:

• 1 lb. hamburger
• 1 can tomato soup
• 4 cup tomato juice
• 1 sm. onion, chopped
• 2 cup macaroni, uncooked
• season with salt, pepper and garlic salt

Directions:

Brown hamburger, onion, salt pepper and garlic salt. Add cooked macaroni, tomato soup and juice to hamburger and simmer 15 minutes. Serves 4.

By Robin from Washington, Ia

Archives: Recipe: Goulash Archived on 11/23/2009 Ingredients 1 lb. hamburger 1 small onion 1 small green pepper 1 can stewed tomatoes 1 can tomato soup 7 oz. cooked macaroni salt and pepper, to taste Directions Brown hamburger, onion and green pepper in a large skillet. Drain off excess fat. Add remaining ingredients and heat thoroughly. Serves 5. Very good. By Robin from Washington, IA Report Spam or Abuse Recipe: Goulash Archived on 06/04/2009 Ingredients 2 lb. ground beef 2-3 cups uncooked macaroni 1 large onion, chopped 1 tsp. salt 1 can mushrooms, sliced 2 qt. whole canned tomatoes and juice 1/2 Tbsp. Italian seasoning 1/2 Tbsp. garlic salt 1/2 Tbsp. oregano 1 can tomato paste Directions Cook macaroni until tender. Brown ground beef and onion; drain. Add all ingredients to large soup pot. Cook on medium low for 30 minutes. By Robin from Washington, IA Report Spam or Abuse Request: Goulash Recipe Archived on 06/04/2009 I would like to get a goulash recipe. Kim from Altamont, IL Feedback: RE: Goulash Recipe 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! (01/06/2009) By Keleeemo RE: Goulash Recipe 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) By suremajic RE: Goulash Recipe 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 Steps: 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) By Anna RE: Goulash Recipe 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) By melanie67 Report Spam or Abuse Request: Goulash Recipe Archived on 01/04/2009 I am looking for a good Goulash Recipe. One that isn't bland tasting. If anyone has a great recipe they would like to share I would love to try it. Tina from Mesquite, TX Answers: RE: Goulash Recipe This recipe has been around awhile. It's grandma's she just turned 92. Hope you like it. Goulash 1 lb. Hamburger 1 regular can Tomatoes ( I get chopped or stewed) 1 cup Macaroni 1 or 2 stalks celery, chopped 1/4 cup onion, chopped 1 Tablespoon Chili powder (I like Williams) 1/2 green Bell pepper, Chopped Salt and pepper to taste. Fry hamburger, celery, onion, bell pepper on medium heat until meat is done. Add tomatoes and 1 can of water with the rest of the ingredients. Cook until macaroni is done. Add more water if needed. (03/08/2007) By Grandma Bess RE: Goulash Recipe 1 lb. ground beef 1 can cream of mushroom soup 1 can of vegetable ABC soup 1 can texas or pork'n beans Brown and drain ground beef. Add all of the cans and simmer to warm. Serve with biscuits. Can be doubled and frozen. (03/09/2007) By JIM RE: Goulash Recipe There are a couple good ones on www.ramblingspoon.com (04/06/2007) By Julia RE: Goulash Recipe Category: Goulash Serves/Makes: 6 Ingredients: 2 pounds beef chuck 1 teaspoon salt 2 onions, white or yellow 2 tablespoons lard or shortening 2 tablespoons imported sweet paprika (most important to use real Hungarian paprika for ultimate flavor) 2 bay leaves 1 Qt. water 4 peeled and diced potatoes 1/4 teaspoon black pepper **Egg dumpling batter:** 1 egg 6 tablespoons flour 1/8 teaspoon salt Directions: This recipe is courtesy of June Meyers. Here is a recipe for authentic Hungarian Goulash I learned to make from my grandmother and mother who were from Austria-Hungary. Every family has its own version of Goulash. My family would NEVER consider tomatoes or green peppers or other spices in Goulash. Some other dishes would have tomato or green pepper, but not Goulash. Slow cooking is the secret and you can never use too much paprika. I like to use 3 tablespoons. Hope you enjoy this dish, I have been raised on it. Regards, June Meyer. Cut beef into 1 inch squares, add 1/2 tsp. salt. Chop onions and brown in shortening, add beef and paprika. Let beef simmer in its own juice along with salt and paprika for 1 hr. on low heat. Add bay leaves, water, diced potatoes, black pepper, and remaining salt. Cover and simmer until potatoes are done and meat is tender. Prepare egg dumpling batter: Add flour to unbeaten egg and salt. Mix well. Let stand for 1/2 hour for flour to mellow. Drop by teaspoonful into Goulash. Cover and simmer 5 minutes after dumplings rise to surface. Serve hot with dollops of sour cream. (08/30/2007) By George RE: Goulash Recipe Here's mine: 1 lb gr sirloin 1 lb gr chuck can petite diced tomatoes sm can tomato sauce med onion, chopped green pepper, chopped 1/4 C brown sugar salt pepper paprika Hot Shot (black & red pepper mix) 16 oz box Piccolini Saute onion and green pepper in 2 tbs olive oil Brown ground beef Add rest of ingredients Cook Piccolini until al dente then add to beef mixture. Serve with side salad and crusty bread (07/12/2008) RE: Goulash Recipe This is an adaptation from my mom's receipe and you can make it stove top in a large skillet. I have a husband who grew up on authentic Hungarian goulash (his parent's are from Germany) and it passes his test too. Enjoy! Ground beef (as much as you want to make---1 lb min) 1 diced green pepper 1 diced med white onion 1 sm can tomato sauce 1 can tomato soup 1 soup can water 2 cloves fresh minced garlic pepper to taste salt to taste elbow macaroni--approx 1/3 as much as beef -cook macaroni and drain while browning ground beef until light pink over med heat -drain 2/3 liquid off ground beef -add onion, green pepper, tomato soup, water, tomato sauce, garlic, and spices and simmer together frequently stirring over medium heat until onion and pepper tender. -lower heat to med low and add macroni and stir until throughly mixed and macroni takes on sauce color I serve with a loaf of oven heated garlic or sour dough bread. Great the next day reheated too. (11/22/2008) By Vicki Report Spam or Abuse Request: Goulash Recipe Archived on 03/07/2007 I am looking for a recipe for a goulash that my father-in-law is craving (he is now in a nursing home, and does not eat very much). I would love to find this for him, my mother-in-law used to make it. It has beans, hamburger, vinegar, and I think potatoes. She used to fix it for him, I think it may have had ketchup also. I have tried to find it, please someone help me satisfy his craving for a dish his beloved used to make for him. Thanks in advance, Carolyn from Charleston, WV Answers: RE: Goulash Recipe Ingredients: Equal amounts of stewing meat and onions. 1/2 teaspoon per person paprika, some salt, some pepper, one bay leaf, a bit of butter, a pinch of flower. Cut the onions into tiny, equal sized cubes. That is the secret for good goulash. When you sauté the onions in the butter, smaller bits get bitter (black) edges before the larger bits get browned. That part you have to attend to and sir them with a wooden spoon. You can NOT go check the email in between! Try to get the onions browned evenly without any black edges. In the meantime, heat up another frying pan with some butter in it, until the butter just starts to smoke. Throw the stewing meat cubes into it and sear them on all sides. That takes a lot of heat, so keep the heat on full until all sides of all cubes look like a done steak. Toss the sauteed onions over the meat and stir. Sprinkle paprika over that. Don't bother with the decorative paprika that comes in glass spice jars. Instead of that you might as well use colored sawdust. Use only the real Hungarian paprika that comes in foil pouches. Stir until all the melted butter and meat juice has been absorbed. Sprinkle a pinch of flour over it and stir until the bottom of the frying pan looks dry and the flower has totally disappeared. Now comes the excitement: Carefully pour cold water over it all, preferably from an old wine bottle. Be careful that the steam does not burn you. That's why you use a long necked bottle for that. The steam explosion is not just for show. It tears any small flour balls apart and makes sure that you don't get lumpy amateur gravy. Add more water to about half an inch below the rim of the frying pan. When the water starts to simmer, that is the first time you turn the heat down. Up to this point it was all at MAX. Now turn it down so that it just barely keeps simmering. If you have a hard to clean stove top, lay pieces of aluminum foil around the frying pan, because the simmering will cause it to spit a bit. And NOW you can finally step away from the stove and go check your email. Just let the goulash simmer for an hour or more. Check occasionally to see if you have to turn down the heat a bit more or add water. On the rare occasion when there are any leftovers, they can be frozen in ziplock bags or plastic containers. Let the bags freeze while laying flat. A thin package freezes and thaws out a lot faster. Enjoy! DearWebby http://webby.com/humor (02/14/2005) By DearWebby My Recipe I think everyone's goulash recipe is different. Here's mine- adapted from my mothers. 1 # hamburger, browned until all pink is gone, drain and rinse 1 can chili beans 1 can stewed tomatoes About 4-5 ounces cooked macaroni, I just eyeball it. A few shakes of chili powder I don't use onion, but it could be added. Mix all together and heat until hot through. (02/14/2005) By Marylin Easy Goulash Recipe I do it the easy way: 1 pound of hamburger, one medium onion, macaroni, tomato juice and diced tomatoes out of a can. Fry your hamburger and onion, cook your macaroni drain and add the tomato juice and tomatoes. (02/18/2005) By nevaeh78420 Amazing Goulash 2 Pounds of stewing steak 2 white onions, 2 red onions, 3 cloves garlic 1 Desert spoon of Paprika 1 table spoon plain flour 12 Baby mushrooms 6 Potatoes 1 Bay Leaf 1 Pint of beef stock 1 Can Chopped tomatoes 1 Glass dry white wine 3 Table spoons sour cream 1. Toss the Beef Cubes in the flour and Paprika, Season with salt and Pepper. 2. Add oil to cooking pot and Add the meat, Onions and garlic and Stir fry on high heat until meat is no longer pink. 3. add beef stock, can of tomatoes, glass of white wine and bay leaf. 4. bring to the boil for 5 minutes then cook on low heat for 2 hours. add more seasoning if necessary. 5. 30 minutes before end of cooking time add, 6 small potatoes, mushrooms, and sour cream turn up heat slightly. Enjoy!!!!( (08/26/2005) By Sharon (Ireland) HUNGRY HUNTERS' GOULASH 1 (10 oz.) can pork and beans 1/2 lb. bacon 1 (8 oz.) can tomatoes 1 sm. onion, chopped 1 1/2 c. chopped potatoes 1 pod pickled hot pepper 1/2 tsp. paprika 1/4 c. vinegar 1 c. ketchup Fry bacon in large pan. Remove bacon and lay it in a paper plate. Lower heat and add onions and potatoes. Let simmer for 3 minutes, then add beans. Mix other ingredients into pan. Mix with the beans and cook slowly until potatoes are done. (12/05/2005) Source: Cooks.com By StaceyT SLUMGULION My husband always talked about something his mom made that they called SLUMGULION (SP?) After questioning him about what ingredients he could remember, I figured it sounded close to what my grandma called Hungarian Goulash. When we moved to KY to take care of his dad, I found that his dad had written it in a cookbook. He only had the ing, not the amounts, so I had to experiment but Mike says it is pretty close to what he remembers his moms tasting like. 1 pound hamburger, browned and drained (they say moms had some pretty large chunks of hamburger, so I make sure I don't "moosh" the hamburger too much) brown green pepper and onion in a little grease from the hamburger (I used one small onion and one small green pepper, cut into small pieces) 2 cans kidney beans 1 large can tomato sauce salt and pepper to taste Cook this in large pot (can be done in crockpot). Cook about as long as you would chili. You might need to add a little water, if it seems too thick. When done, add about 1 cup cooked macaroni and cook a little longer. It should be a little "thicker" than chili. It's really good and easy too. Not sure how it keeps for leftovers, we never have any left :) You can experiment with the amounts, but tastes great on a cold snowy day. (12/08/2005) By Tresa Report Spam or Abuse