Home Made Goulashhamburger Helper Recipes

Steps:

• Cook the elbow macaroni according to package directions.
• Meanwhile, in a large skillet, cook the ground beef and onions.
• Drain the meat mixture.
• Add tomato products and beans, undrained.
• Add water if needed and chili powder and simmer for 15 minutes.
• Add the cooked macaroni and reheat to a simmer.
• Taste and adjust salt and pepper.
• Stir in 1 cup of cheese and melt.
• Add remainder of cheese to top and remove from heat.

Steps:

• Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
• Add all ingredients (except noodles) to browned ground meat and simmer for 1 hour, then add noodles.

Steps:

• Heat a large (12-inch) sauté pan or Dutch oven over medium-low heat, and add oil and onion; season lightly with salt and pepper. (The hot sauce added in Step 6 will add a lot of flavor, so be careful not to overseason here.) Let cook until the onions turn light beige in color and begin to caramelize, 20 to 25 minutes.
• Add garlic, and cook until fragrant and starting to brown ever so slightly, about 2 minutes.
• Increase heat to medium-high and add bacon and ground beef, using the back of a large spoon to break up the meat into smaller pieces. Continue to cook until the liquid has mostly evaporated and the meat starts to sear and develop a crust on the bottom of the pan, 12 to 15 minutes.
• Remove pan from the heat and carefully drain off most of the fat, leaving a little in the pan to keep the meat moist.
• Return pan to the medium-high heat and add white wine, allowing it to reduce until the mixture is almost dry, about 10 minutes.
• Add the chicken stock, heavy cream, hot sauce, paprika and bay leaf to the pan. Mix until combined and bring to a boil over medium-high.
• Once the mixture is boiling, add the pasta and cook until al dente, stirring often, about 9 minutes.
• Reduce the heat to low and stir in both types of cheese, stirring until completely melted and sauce is thickened.
• Remove the pan from heat, stir in chives and season to taste with salt and pepper. Serve immediately.

Steps:

• In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add the water, ketchup, Worcestershire sauce, paprika, sugar, salt, mustard and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. , In a small bowl, combine flour and cold water until smooth; stir into the meat mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with noodles or potatoes. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.