what i a really good recipe for goulash?

Question

i have had this before years ago and it was so good no i am looking for a good one to try it seems like i am always cooking the same things for dinner i thought i should try to change it up a little thanks so much

Answer 1

1 lb ground beef
1 medium onion, chopped
1 medium green bell pepper, chopped
2-4 garlic cloves, diced and smashed
1 (14 1/2 ounce) can tomatoes, dice if using whole, do not drain
1 (15 1/4 ounce) can whole kernel corn
1 (15 ounce) can tomato sauce
8 ounces dreamfield elbow macaroni
1-2 tablespoon chopped parsley
salt and pepper

Prepare elbow macaroni according to directions on package till al dente.
Save a little of the pasta water in case you need it later to loosen the sauce.
Brown meat in a large skillet, drain the fat and add the onion and bell pepper half way through cooking.
Drain any ramaining fat when onion and pepper is done and add garlic, stir it about.
Add the meat mixture to the cooked macaroni, add the canned tomatoes, corn and sauce.
Mix all this together and add seasoning to taste.
You may need to add some of the pasta water to loosen the sauce if it is too dry.
This is really good the next day too.

Answer 2

I actually make Goulash, and these recipes they gave sound scary!!!

Here is what i do:

1 pound ground round
1 medium onion, diced
1 green bell pepper, diced
garlic powder, paprika (as much as you like)
salt and pepper
1 can tomato sauce (hunts brand will do)
beef stock (probably about 2 cups)
elbow noodles, cooked, not rinsed and set aside until the end of the meal
1/2 can tomato paste
minced garlic (again, as much as you like)
veg oli, about 2 tablespoons.

Heat the oil, add meat and onions and minced garlic and green bell pepper, saute until meat is browned, and drain the oil.

Bring back to the heat and add the rest (NOT THE NOODLES OR THE BEEF STOCK), be safe with the spices and start with a tablespoon of each. You can always add more, you cannot take out. Add a pinch of salt and pepper. Once you see the thickness you decide how much stock you need....you can also use regular water instead of stock, works just as well. Bring to a boil and then simmer stirring often for about an hour. It will become thick and you can add more stock/water if you feel the need while cooking, it will reduce. When you feel the pan has been seasoned enough and that the taste and texture is right, add the noodles and serve.

I like it served on top of buttered bread. I am polish and thats how we did it, and my husband LOVES it. It is really good.

Have fun and be creative!

Answer 3

Goulash

1/2 lb bacon....cut in cubes and brown
4 onions (large)..chop..add to bacon and brown
3 lbs veal and
3 lbs beef

Cut veal and beef in small pieces (definitely smaller than you would for stew, maybe 1/2 " squares. Add these to onion and bacon and brown.

Then add:

tomatoes, cut up, with juice
corn corn, with juice
mushrooms, 2 small or 1 large can
Cook for about 1/2 hr until meat is tender. Drain off liquid from goulash. Set aside.

Melt 1/2 cup butter in pan.
Add 1/2 cup flour, mix well but don't burn.
Then add liquid gradually while stirring and cook as cream sauce.

Put sauce back on goulash and cook 1/2 hour.

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

take your meat cut frozen ad onions Gallic power NOT salt cook caret then ad potato ,corn beans etc. [ AD 1/3 of because /salt pepper then 1 can of beer simmer for the day let stand till 24 hrs heat and server this is not thevery ones palet