Easy Goulash Skillet Recipes

Steps:

• Cook pasta according to package directions. , Meanwhile, in a large nonstick skillet, stir-fry beef in oil for 4-5 minutes or meat is no longer pink. Add onion and green pepper; cook and stir for 2 minutes. Stir in tomatoes, water, broth, vinegar and seasonings. Bring to boil. Reduce heat; cover and simmer for 15 minutes. , In a small bowl, combine flour and cold water until smooth. Add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain pasta; stir into beef mixture.

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the tomatoes, soup, corn, green pepper, onion and Worcestershire sauce. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender. Stir in macaroni and heat through.

Steps:

• Heat a large pot or Dutch oven over medium-high heat. Cook and stir beef in the hot pot until browned and crumbly, about 10 minutes; drain and discard grease. Stir onion and garlic into beef; cook and stir until onion is translucent, about 10 minutes.
• Stir tomato sauce, diced tomatoes, water, sofrito, Worcestershire sauce, Italian seasoning, seasoned salt, and bay leaves into beef mixture. Bring mixture to a boil, reduce heat to low, cover the pot, and simmer, stirring occasionally, until flavors blend, about 20 minutes.
• Pour macaroni into beef mixture, cover the pot, and continue simmering until pasta is tender and flavors are completely blended, about 25 minutes. Discard bay leaves.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain macaroni and return to pot.
• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes.
• Stir tomato soup and tomato sauce into the beef; pour into pot with macaroni and stir. Transfer macaroni mixture to a 1.5-quart baking dish; top with Cheddar cheese.
• Bake in preheated oven until the cheese is melted, 10 to 15 minutes.

Steps:

• Cook ground beef and onion in 10 inch skillet, stirring occasionally, until beef is brown; drain.
• Stir in remaining ingredients; break up tomatoes.
• Heat to boiling: reduce heat.
• Cover and simmer about 20 minutes, stirring occasionally, until noodles are tender.
• (Add small amount of water if necessary.).

Steps:

• Cook pasta according to directions on package, reserving a little bit of pasta water.
• Heat a large skillet over medium high heat, add ground beef and cook about 5 minutes, until meat is not quite cooked through.
• Add onion and garlic, and saute about 2 minutes.
• Add celery, corn and kidney beans, cook about 2 minutes, or until corn is thawed.
• Stir in tomato paste, add diced tomatoes, italian seasoning and paprika.
• Reduce heat to low and simmer 5-10 minutes to let flavors combine.
• Stir cooked macaroni and reserved pasta water into beef and tomato mixture and serve.
• Top with shredded cheese if desired.

Steps:

• In a large pan, saute ground beef, garlic, onions, bell pepper in olive oil until browned. Drain.
• Add broth, tomato sauce, diced tomatoes, seasoning, bay leaves, and mix well.
• Lower heat and cover. Cook for about 20 minutes, stirring occasionally.
• Add in the uncooked elbow macaroni to the skillet. Stir well until everything is combined.
• Cover once again and simmer for about 20-30 minutes.
• Serve warm.