PEPPER BEEF GOULASH
Peggy Key of Grant, Alabama uses only a couple of common ingredients to turn beef stew meat into a hearty entree. No one will ever guess the secret behind her great goulash--an envelope of sloppy joe seasoning.
Provided by Taste of Home
Categories Dinner
Time 4h10m
Yield 6 servings
Number Of Ingredients 8
Steps:
- In a 3-qt. slow cooker, combine the water, tomato paste, vinegar and sloppy joe seasoning. Stir in the beef, celery and green pepper. Cook, covered, on high for 4-5 hours or until meat is tender. Serve with rice.
Nutrition Facts : Calories 268 calories, Fat 10g fat (4g saturated fat), Cholesterol 94mg cholesterol, Sodium 565mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 1g fiber), Protein 31g protein. Diabetic Exchanges
GOULASH
Not to be confused with the Hungarian dish of paprika-spiced stewed meat and vegetables, this American version of goulash, also referred to as "slumgullion," is made with ground beef and pasta. The beef is cooked down with plenty of aromatics and spices and combined with tomatoes, pasta, and cheese to create the perfect comfort meal. We added paprika to the dish in a nod to its Hungarian counterpart.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 15
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.
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