Eat Your Heart Out Paula Dean 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:

• Cook ground pork (or ground beef) in skillet with onion, green pepper, garlic, garlic salt, black pepper and Italian seasoning.
• In another skillet cook mushrooms. Set aside when done.
• Once meat is thoroughly cooked, add soy sauce, stewed tomatoes and tomato sauce. Simmer for 20-25 minutes. Cook down to reduce some of the liquid.
• Boil macaroni according to package directions, drain very well.
• Add mushrooms and macaroni. Mix together.
• Top with cheese and serve.
• I like to make a big pot of goulash and freeze for a quick dinner during the week. If you do not add the macaroni, this recipe will make 2 quarts and freezes well. Just make 1/2 a box of macaroni for each quart. It is even better when it is reheated. Enjoy!