Quick goulash, or pre-made?

Question

Anyone know of a super quick goulash recipe, or a brand (a la Chef Boyardee) that has "ready-made" goulash? Also, what is the best brand of canned Clam Chowder soup?

For the goulash: I need a recipe similar to what was had in grade/high school, just the boring beef/noodle/sauce. Is there any pre-made, like in a can? Where I WON'T have to boil water? (I'm very short, and can't afford head to have my kitchen appliances specially made for me, and I have a hard time with very hot things such as water, trying not to burn myself).

Sorry, "can't afford yet to have my kitchen appliances special made"

Answer 1

The fastest goulash is to use a microwave. Put hot water into a glass microwave bowl and add a tsp of oil ( that will keep the maccaroni from foaming). Boil your water (about 10 minutes) until it has a good boil and add your raw macaroni. Cook macarroni, stirring several times for about 5 minutes and then remove, stir once and cover tightly with a lid. Your macaroni will continue to cook sitting out in that covered hot water while you prepare your meat. Put all your meat, spices of your choice and cut vegetables into another glass microwave safe bowl, cover with wax paper and cook until done, stirring several times during the cooking process. It takes about 15 minutes in mine. Drain extra juices from meat. Test a macaroni noodle in your other bowl to make sure they are tender. Combine macaroni with meat mixture. Add canned, chopped tomatoes and a bit of sugar (to taste) for sweetness to the macaroni mixture, the amount you prefer for the consistency you like it. Stir it all together and if it still needs some warming up, remicrowave it until it is as hot as you like. Tastss great with cornbread and a salad.

Answer 2

Can't help you with the clam chowder suggestion as I don't eat that stuff....but goulash I can help you with. It is one of the quickest and easiest dishes to whip up. Start by putting a pot of water on and bring it to boil so you can cook the macaroni (usually elbow) as stated on the directions. In the meantime, dice up onion and a green pepper and brown this with 1 lb. of hamburger (or 1/2 lb. burger and 1/2 lb. italian sausage for extra flavor). Cook this until the meat is browned...drain off the grease. Once the macaroni is cooked, drain that well and put back in the pot along with the meat mixture and a jar of spaghetti sauce (and mushrooms if desired) and heat through. Done!

Answer 3

Goulash..is that the stuff made with elbow noodles and meat sauce? Thats the only I know of. And we always made it from scratch, not out of a can. eck. The best canned clam chowder I have had is Snow's. I have tried Campbell's and tons of others, but Snow's by far is best. Add a little less milk than asked and add pepper to spice it up, with grilled cheese; it's a wonderful winter/cold weather food.

Answer 4

GOULASH - QUICK

1 lb. ground beef
1 sm. onion, diced
1 (8 oz.) can tomato sauce
1/2 green pepper, diced
1/2 red pepper, diced
2 c. elbow macaroni
1 (14.5 oz.) can stewed or pasta ready tomatoes

In a large skillet, brown the ground beef. Drain off the excess fat. Add diced onion and green and red peppers and saute until soft. Add tomatoes and tomato sauce and simmer. Boil water and add elbow macaroni. Cook until al dente. Drain macaroni, add ground beef mixture and serve. Serves 6 to 8.
http://www.cooks.com/rec/doc/0,1741,153178-245194,00.html

Snow's Clam Chowder is probably the best canned chowder you will find..

Answer 5

Hi Anne D,

1 lb. hamburger,
1 onion-diced,
2 stalks celery-diced,
1 can Campbell's tomato soup,
salt & pepper to taste,
3 Tablespoons paprika,

Fry hamburger, onion, celery until brown-do not drain,
Add tomato soup-swish with alittle water to get all the soup out about 1/4 cup water,
Cook 1 1/2 cups macroni (elbow noodles) & 1/2 teaspoon salt according to directions-drain
Mix all of the above into noodles,
Add 3 Tablespoons paprika & mix well.

Serve with veggies, crusty bread. Enjoy.
Best clam chowder would be Byrley's that's if you live in Mn. & can be found in the frozen food section, I usually add another can of clams but that's me.
Have a good day. :0)

Answer 6

Real Hungarian Goulash is not quick nor easy, but it's well worth the time to make it! I've never seen it in a canned form. Only the "beef-a-roni" stuff with hamburger,tomatoes and macaroni, which isn't anything at all like real goulash. I don't have anything against the ground beef, tomato, macaroni stuff, in fact I make it sometimes and always put Velveeta cheese in it, but it's just not really goulash.

Now, here's how to make real Hungarian Goulash:

2 to 3 pounds boneless chuck roast, cut into 1-inch chunks
Kosher salt and freshly ground black pepper
2 Tablespoons all-purpose flour
3 Tablespoons olive oil, divided use
4 medium sweet onions, sliced and separated into rings
8 ounces baby portobello or crimini mushrooms, brushed clean and cut in half
1 head garlic (about 12 cloves), peeled, large cloves cut in half
1/2 cup sweet red wine
1-3/4 cups beef broth
1/4 cup sweet Hungarian paprika
1 cup (8 ounces) sour cream
4 cups cooked buttered noodles with chopped parsley

Place beef chunks in a large bowl. Sprinkle liberally with kosher salt and freshly ground pepper and toss with the flour.

Heat a heavy Dutch oven over medium high heat and add 1 tablespoon of the olive oil. Swirl to coat the bottom of the pan. Place beef chunks in a single layer and brown on two sides. You will probably need to do this in batches. Do not crowd the meat or it will boil instead of brown. Remove browned beef chunks to a bowl.

Reduce heat to medium-low. To the drippings in the Dutch oven, add the remaining 2 tablespoons of olive oil, sweet onion rings, mushrooms, and garlic. Toss to coat with the olive oil. Cover tightly and sweat the vegetables, stirring occasionally, until onions are limp but not browned and mushrooms are releasing their liquid, about 10 minutes.

Add red wine to the vegetables and cook 2 minutes. Add beef broth and paprika. Return beef to the pan. Stir until well-combined. Cover tightly, reduce heat, and simmer on low heat for 1-1/2 to 2 hours, stirring occasionally, until beef is fork-tender.

Remove Dutch oven from heat and wait for boiling to subside. Taste and add additional salt if necessary. Stir in sour cream until completely incorporated into the gravy.

Serve the goulash over hot buttered noodles with chopped parsley.

I do agree that Snow's is the best canned clam chowder!

Answer 7

********OLD FASHION GOULASH
1 lb. ground beef
1 can diced Rotel tomatoes with green chilies
1 can Ranch style beans
Elbow macaroni (pre cook according to package)
Brown ground beef; drain. Add all other ingredients. Simmer about 15 minutes. Top with grated Cheddar cheese. Its quick, easy and good.

Answer 8

HUNGARIAN SZEKLER GOULASH Szekely Gulyas
1 lg Onion diced 1 lg Can Sauer kraut
1 tbsp. Shortening ½ pint sour cream
1 tsp. Paprika 1 tbsp. Salt, pepper to taste
1 ½ pound of pound of pork cubed

Fry onion in shortening, add salt, pepper, paprika and meat with water, and add water to keep from burning. Cover and cook over slow heat for about 45 minutes. Rinse Sauer kraut in cold water, drain and add to the meat. Slowly cook 30 minutes more. Sour cream may be blended in or served separately.


Hungarian Goulash
2 Pounds Round steaks, cut in 1/2" − cubes
1 Cup Chopped onion
1 Clove garlic, minced
2 Tablespoon Flour
1 Teaspoon Salt
1/2 Teaspoon Pepper
1−1/2 Teaspoon Paprika
1/4 Teaspoon Dried thyme, crushed
1 (14 1/2 oz) can tomatoes
1 Cup Sour cream
Noodles

Put steak cubes, onion, garlic in crockpot. Stir in flour and mix to coat steak cubes. Add all remaining ingredients except sour cream. Stir well. Cover and cook on Low 8−10 hours Add sour cream 30 minutes before serving, and stir in thoroughly. (High: 4−5 hours, stirring occasionally.) Serve over hot buttered noodles.




Hungarian Goulash
2 tablespoons butter
2 large onions, diced
2 pounds flank steak
1/8 teaspoon caraway seed
¼ teaspoon dried marjoram
1 clove garlic, minced
5 tablespoons paprika
2 cups water
4 large potatoes, peeled and cubed
salt and pepper to taste

Melt butter in a large soup pot over medium high heat. Sauté onions until soft, then add beef and brown. Stir in caraway seed, marjoram, garlic and paprika. Pour water over all, lower heat to low and simmer for 2 ½ hours. Add potatoes and cook until tender, another 45 minutes to 1 hour. Season with salt and pepper to taste and serve.

Answer 9

They both are Just the thing for your health. If you eat both, you're better off. But yea, I've choose fruits because they taste better.

Answer 10

It will depend on the fruit or plant linked to a comparison. In the event that you compare a farreneheit to a carrot, the carrot is the better of the two nutritional. But since you compare an avocado to the carrot, then your avocado is better. Equally the apple and avocado, are fruits.