Kens 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 and stir the ground beef in a large Dutch oven over medium-high heat, breaking the meat up as it cooks, until the meat is no longer pink and has started to brown, about 10 minutes. Skim off excess fat, and stir in the onions and garlic. Cook and stir the meat mixture until the onions are translucent, about 10 more minutes.
• Stir water, tomato sauce, diced tomatoes, soy sauce, Italian seasoning, bay leaves, and seasoned salt into the meat mixture and bring to a boil over medium heat. Reduce heat to low, cover, and simmer 20 minutes, stirring occasionally.
• Stir macaroni into the mixture, cover, and simmer over low heat until the pasta is tender, about 25 minutes, stirring occasionally. Remove from heat, discard bay leaves, and serve.

Steps:

• In a large skillet, brown beef in oil; drain. Transfer to a 1-1/2-qt. slow cooker. Combine the broth, onion, ketchup, Worcestershire sauce, brown sugar, paprika and mustard. Pour over beef. Cover and cook on low 8-10 hours, until meat is tender., In a small bowl, combine flour and water until smooth. Gradually stir into beef mixture. Cover and cook on high until thickened, about 30 minutes longer. Serve with noodles.

Steps:

• Brown ground beef and onion in a large electric skillet.
• Add salt, garlic salt, pepper, tomato sauce, tomato paste, mustard, Worcestershire sauce and 5 to 6 cups water.
• When mixture starts boiling, add macaroni.
• Cover and boil for 10 to 15 minutes, stirring occasionally, to keep from sticking.
• Add additional water as needed.
• When macaroni becomes soft, arrange cheese slices on top.
• Cover; turn off heat and let stand for 5 minutes.