How do you make your goulash?

Question

Hamburger and tomato sauce and noodles or what?
please share !!!!

Answer 1

This is a hearty tomato and pasta dish. It is one of those recipes that is hard to mess up. You can basically add anything to it you like and it's still good. If it is too dry add more tomatoes or sauce. You can use any type of pasta you like, we like shells. Most people use elbow macaroni. You could even cook the macaroni from a box of mac and cheese and then stir the dry cheese into the final dish. This is a 'NO FAIL' recipe.

1 lb ground beef
2 tablespoons butter
1 medium onion, diced
1 green bell pepper, diced
1 (4 ounce) can sliced mushrooms
1 (28 ounce) can diced tomatoes
2 (8 ounce) cans tomato sauce
1 (6 ounce) can tomato paste
1 (10 ounce) can Rotel tomatoes
1 lb shell pasta, cooked and drained,do not over cook
salt and pepper
grated cheddar cheese


Brown and drain ground beef, set aside.
Melt butter in pan and cook onion and bell pepper until soft.
Add ground beef back to pan with mushrooms, tomatoes, sauce, paste and rotel.
Add in salt and pepper to taste.
Bring to a simmer.
Cover and cook until the tomatoes start to break down some, about 20 minutes, or as long as you want to cook it.
Add in pasta and mix well.
Sprinkle with grated cheese when serving.
ENJOY!

Answer 2

For a geniune goulash I would not use ground meat. A package of stew meat (preferably chuck) with a bit of fat on the meat would be a good choice. I use this receipe, adjust to taste and number of servings.

chuck cubed
beef stock
flour
butter
Hungarian Spice Mixture
powdered bay leaf
dried thyme
ground mace
dried rosemary
ground cinnamon
ground cloves
ground allspice
ground white pepper
kosher salt
Hungarian Paprike

Sliced onions
Chopped garlic
caraway seeds
peeled ripe tomatoes or canned tomato substitute
tomato paste
peppers (I generally use different color bell peppers to make the dish attractive)

Dish can be served with potato dumplings, (traditional), noodles or rice.

Preparation:

Use stew pot or oven casserole dish.

Dredge meat in flour, brown in butter. Save remaining flour. Remove meat. Brown onions, garlic and peppers in remaining butter. Add butter as necessary.

Add back the meat with the stock, spices, tomatos, tomato paste and caraway seeds. Cook with low heat until meat is very tender. If sauce needs to thicken, make a roux of remaining flour and butter and add to pot. (A roux is flour and butter rubbed together.)

Answer 3

This is how my Nanna used to make it. Not everyone likes the cheese, but its just right for me!!
1lb. Ground Beef
1 can tomatoe sauce
1can tomatoe paste
1 small onion (diced)
1/4 box of elbow mac. noodles
natures seasoning
garlic powder
pepper
american cheese
Boil mac noodles, drain and set aside. brown hamburger and onion add tomatoe paste and sauce ( besure to mix them well) season to taste with pepper, garlic powder and natures seasoning. Add mac. noodles and top with american slices (enough to cover the top)

Answer 4

Hungarian Goulash

1 tablespoon butter or margarine
1 cup chopped onions
1 tablespoon paprika
1 teaspoon minced garlic
1 teaspoon caraway seeds
1 teaspoon dill seed
1/4 teaspoon marjoram
1 1/2 pounds boneless beef chuck -- cut into 1 1/2" -- pieces
2 tablespoons all-purpose flour
2 cups beef broth
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
2 cups peeled, 1-inch cubed potatoes
1 teaspoon salt
1/2 teaspoon ground black pepper
4 tablespoons sour cream

In a large stock pot over medium-high heat, add the butter or margarine. Add the onions and sauté until softened, 3 to 5 minutes, stirring frequently. Reduce the heat to medium and add the paprika, garlic, caraway seeds, dill seed, and marjoram. Cook for 1 minute, stirring constantly.

Add the beef and stir to combine. Cook for 2 minutes, stirring frequently. Add the flour and stir until it is absorbed into the onions and beef, 1 to 2 minutes. Add the broth, tomato paste, and Worcestershire sauce. Bring to a boil and stir to deglaze and dislodge any bits of food that have stuck to the bottom of the pan and to incorporate the flour. Scrape your stirring spoon to free any flour that has adhered to it.

Reduce the heat, cover, and simmer for 1 hour, stirring occasionally. Add the potatoes, cover and simmer for 30 to 45 minutes, or until the meat are tender, stirring occasionally. Season with salt and pepper. Top each serving with 1 tablespoon of sour cream.

Answer 5

I use noodles, stewed tomatoes, onions, and mushrooms seasoned it with salt pepper and garlic salt, hamburg one egg and bread crumbs. I mix it all together, and bake it for an hour.

Answer 6

brown hamburger meat and onions open a can of spaghetti and stir in heat and you have goulash

Answer 7

hamburger, chili and basil flavored diced tomatoes, stewed tomatoes, onions finely chopped, garlic minced, kidney beans, chili beans, jalepano, lemon pepper and elbow noodles

Answer 8

1 box kraft macaroni /cheese
1 package smoky links,sliced
1 can tomato soup
1 can tomato sauce
cook macaroni drain add remaining ingredients
very good

Answer 9

Ghouls....that is the KEY to tasty ghoulash.......