ITALIAN STYLE GOULASH RECIPE - (4.1/5)
Provided by mikeimmell
Number Of Ingredients 13
Steps:
- 1. Fry bacon and cut into bite-size pieces. Remove bacon from skillet and set aside. 2. Drain off excess bacon drippings and in the same skillet brown the ground beef/turkey, onions, and green peppers. 3. Stir in tomatoes, tomato sauce, kidney beans if you are using them, mushrooms, Italian Seasoning, and garlic. 4. Cover and cook at medium heat for 15 minutes. 5. Stir in bacon and cooked macaroni. 6. Place in lightly-greased 9x13 casserole dish. 7. Sprinkle cheese on top and bake at 350 degrees for 1 hour.
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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- Heat olive oil in a Dutch oven or other large, heavy-bottomed pot over medium heat. Add onions and 1 Tbsp water. Cook onions, stirring regularly until nicely softened and opaque, but not browned, about 4-5 minutes. Add the beef cubes and a sprinkling of salt and cook with the onion, stirring and rotating the beef cubes so they cook on each side, about 10 minutes.
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- Taste sauce and add additional salt and pepper, as needed. Serve warm with cooked potato gnocchi, over polenta or pasta. Garnish with some grated Parmesan, if you like.
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