Dees Baked Goulash Recipes

Steps:

• Heat the olive oil in a Dutch oven or heavy-bottomed pot over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute.
• Add the beef and cook, stirring and breaking up the meat with a wooden spoon, until browned and no longer pink, about 8 minutes. Add 1 teaspoon salt, a few grinds of pepper, the paprika, and Italian seasoning to the beef and stir to combine. Cook, stirring, until the paprika begins to toast and become fragrant, about 1 minute. Stir the tomato paste into the beef mixture to coat, then cook until the paste thickens and deepens in color, about 2 minutes.
• Add the diced tomatoes, tomato sauce, Worcestershire and beef broth to the beef mixture and stir, scraping up any browned bits from the bottom of the pot, to combine. Bring the mixture to a boil over medium heat. Reduce the heat to medium low and add the cavatappi. Cook, stirring occasionally, until the pasta is al dente, 8 to 10 minutes.
• Remove the pot from the heat. Gently stir in the parsley and Cheddar until combined and the cheese starts to melt. Divide the goulash among 6 bowls and top with more shredded Cheddar and chopped parsley.

Steps:

• 1. Cook Macaroni to andante stage. Drain, and place in casserole dish. Prepare beef in saute pan, leaving chunky, bite sized portions, drain excess oils. Add chili powder and onion soup mix and blend well. Add tomatoes and tomato sauce. Poor mixture over macaroni, add 1 cup cheese and lightly mix into cooked macaroni. Top with remaining 1 cup cheese, bake at 350 for 30 minutes. Serve with side salad and Texas Toast.

Steps:

• Heat oil in large skillet, or soup pot. Brown beef, drain fat. Add onions, celery and garlic, cook until tender, about 5 minutes Add mushrooms, stewed tomatoes, chicken stock and tomato sauce. Add spices, mix well.
• Simmer uncovered over low heat 30-45 minutes.
• Preheat oven to 350.Boil water, cook pasta as directed on package, drain.
• Mix sauce with pasta, transfer to 9X13 baking dish, sprinkle with parmesan then mozza cheddar cheese blend. Bake 15-20 minutes, or until cheese is melted.

Steps:

• Cook and stir the ground beef in a large Dutch oven over medium-high heat, breaking the meat up as it cooks, until the meat is no longer pink and has started to brown, about 10 minutes. Skim off excess fat, and stir in the onions and garlic. Cook and stir the meat mixture until the onions are translucent, about 10 more minutes.
• Stir water, tomato sauce, diced tomatoes, soy sauce, Italian seasoning, bay leaves, and seasoned salt into the meat mixture and bring to a boil over medium heat. Reduce heat to low, cover, and simmer 20 minutes, stirring occasionally.
• Stir macaroni into the mixture, cover, and simmer over low heat until the pasta is tender, about 25 minutes, stirring occasionally. Remove from heat, discard bay leaves, and serve.

Steps:

• 1. Preheat oven to 350 degrees F. Coat a 2-1/2-quart casserole dish with cooking spray
• 2. In a large skillet, brown ground beef, mushrooms, onion, and chopped garlic over medium-high heat 6 to 8 minutes, or until no pink remains in the beef, stirring frequently. Drain off excess liquid then add remaining ingredients except cheese; mix well.
• 3. Place mixture in prepared casserole dish, cover, and bake 25 minutes. Remove from oven and top with mozzarella cheese. Return to oven and bake, uncovered, 15 to 20 minutes, or until heated through and cheese has melted.
• 4. Note: This is a perfect dish to make ahead and freeze. You can even freeze it in individual portions so that way the kids can microwave a dish after school or anytime they need a quick meal. Read more at
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