Does anyone have a good recipe for goulash?

Answer 1

I'm not a big goulash fan, but I was looking for something quick and hearty for dinner (while using what I had in the kitchen). I changed the recipe for 3 servings and played around with the ingredients a little bit, and here's what I came up with...substituted dried onions for fresh, left out corn and beans, added 2 cloves fresh minced garlic & about 1/4 tsp garlic salt(I love garlic!), didn't have tomato soup so I used half can Rotel tomatoes & peppers, half cup tomato sauce, 1 tsp tomato boullion w/chicken flavoring, added one can green beans, about two tablespoons of fresh chopped parsley, about 1/4 tsp Hungarian paprika, 1/4 tsp chili powder, 1/4 tsp cumin, 1/4 tsp oregano, & 1/4 tsp cayenne pepper, salt & pepper to taste. After browning meat and adding ingredients, I simmered covered for 10 minutes. I don't eat noodles, but I'll bet it would taste excellent over the egg noodles suggested in the recipe. I would recommend this recipe to anyone, especially if you are willing to add your own special touch. Hope you try it and enjoy

Answer 2

QUICK TEX-MEX GOULASH

1/2 lb. elbow macaroni
1 lb ground sirloin
1 small onion, finely diced
2 c. tomato juice
1 pkg McCormick's Taco Seasoning
1 can black beans, drained and rinsed
1 can sweet corn, drained
2 c. shredded mozzarella cheese
sour cream
sliced black olives
chopped green onions

Prepare the macaroni according to the package instructions.
(Note: Do not rinse the noodles. The starch left on them helps bind the goulash so it doesn't get too runny.)

Saute the sirloin and onion in a skillet until the meat is brown and the onions become translucent.

Drain the fat off. Add tomato juice and the taco seasoning to the meat. Bring to a boil then reduce heat, cover, and simmer for about 10 min.

In a large pot, combine the noodles, meat mixture, corn, beans, and shredded cheese. Allow this to simmer for about 20 minutes or until heated through and the cheese is melted. You may need to add up to a cup more of the tomato juice if it's too dry.

To serve: place a helping of goulash on a plate then garnish with sour cream, black olives, and green onions. It's nice to set the garnishes on the table as when serving tacos. Don't be afraid to use whatever garnishes you'd use on a taco. Some like green peppers, jalepenos, salsa, fresh diced tomatoes, crushed torilla chips, cheddar cheese. Get creative!

This dish is so easy even someone a little intimidated with Tex-Mex cooking can really shine and look like a pro!

Answer 3

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 4

HUNGARIAN GOULASH
tablespoons vegetable oil or bacon fat
1 1/2 pounds beef boneless chuck, tip
or round, cut into 3/4-inch cubes
2 cups water
1 (8 ounce) can tomatoes (with liquid)
3 medium onions, chopped
1 clove garlic, chopped
2 teaspoons paprika
2 teaspoons salt
1 teaspoon instant beef bouillon
1/2 teaspoon caraway seed
1/4 teaspoon pepper
2 medium potatoes, cut into1 1/2-inch pieces
2 medium green bell peppers, cut into 1-inch pieces
French bread or rolls

Heat oil in Dutch oven or skillet until hot. Cook and stir beef in hot oil until brown, about 15 minutes; drain. Add water, tomatoes, onions, garlic, paprika, salt, bouillon, caraway seed and pepper. break up tomatoes with fork. Heat to boiling; reduce heat. Cover and simmer 1 hour. Add potatoes; cover and simmer until beef and potatoes are tender, about 30 minutes. Add green peppers; cover and simmer until tender, 8 to 10 minutes. Serve in soup bowls with French bread for dipping into hot broth.



Mom's American Goulash
1 lb. Hamburger
2 small cans tomato sauce
1 can diced tomatoes with juice
1 lb. Large elbow macaroni
2 tbsp. Butter
Salt and Pepper to taste

Brown hamburger until no longer pink, drain any grease. Prepare macaroni according to package directions. Combine hamburger and macaroni in a large bowl or pot, add sauce, tomatoes with juice and butter. Allow to sit 15 minutes on warm so that macaroni absorbs some of the sauce. Add salt and pepper to taste.

Answer 5

Anything left over from the previous weeks meals left in the refrigerator.
Get a big pot to hold all the left overs
Get some some gravy packages
get your favorite seasonings
get some butter or such ingredient

put all left overs into the pot with water to cover the bottom of pot
put pot on stove, turn stove on, let simmer add seasoning as going along, to taste
Such a feast

Answer 6

All fruits are fruit and vegetables. A "vegetable" is a plant, any part of which is employed for food.

Answer 7

In the superstore, fruits are usually selected much too soon. Some are rocks, many are wrong. Some of the fresh vegetables are generally right (zucchini, onions, garlic, lettuce, greens, and a few others) so I'd have to go with vegetables.

Answer 8

All you have to do is brown about 1 1/2 pounds of ground sirloin with diced up onion....Cook your macaroni noodles in a separate pan (don't overcook)....drain noodles....drain ground beef.....pour beef into noodles....add some tomato sauce...a can of diced tomatoes...and then some tomato juice....season with black pepper, salt and some chili powder. Mmmmmm. Of course you have to have buttered bread to eat with this. Yum!

Answer 9

This is really simple and affordable!
1 lb ground beef
1-2 boxes of mac-n-cheese
1 can stewed tomatoes
salt and pepper to taste

Answer 10

Go to Allrecipes.com they have alot of recipes for everything and reveiws too.