Spicy Ground Beef Goulash Recipes

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Transfer to a 5-qt. slow cooker. Stir in the tomatoes, beans, water, onion, green pepper, vinegar, chili powder, Worcestershire sauce, bouillon and seasonings. , Cover and cook on low for 5-6 hours or until heated through., Stir in macaroni; cover and cook 30 minutes longer or until macaroni is tender.

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:

• Cut beef into bite-sized cubes.
• In a large skillet brown bacon then remove, cool slightly and chop into large pieces (do not drain the bacon fat).
• In the same pan; add onion and garlic, saute until softened.
• Add paprika and chili flakes to the onion/garlic and cook stirring for 30 seconds.
• Add the meat cubes with all the other ingredients except the sour cream; cover and cook over low heat until meat is tender (about 1-1/2 hours) stirring often.
• Just before serving mix the flour and the sour cream together, and stir into the goulash.
• Cook and stir 1-2 minutes until well combined (do not boil).

Steps:

• Heat a large skillet over medium heat. Cook and stir beef, onion, and red bell pepper in the hot skillet until browned and crumbly, 7 to 10 minutes; drain and discard grease.
• Transfer beef mixture to a slow cooker; add beef broth, potatoes, carrots, ketchup, Worcestershire sauce, garlic, paprika, hot sauce, and salt. Stir the mixture, making sure the potatoes remain submerged in liquid.
• Cook on Low for 4 hours.

Steps:

• Cook macaroni according to package directions; drain. Meanwhile, in a 6-qt. stockpot, cook and crumble beef with onion over medium heat until meat is no longer pink, 6-8 minutes; drain., Stir in tomatoes, tomato sauce, corn, chiles and dry seasonings; bring to a boil. Reduce heat; simmer, uncovered, until flavors are blended, about 5 minutes. Stir in macaroni and cilantro.

Steps:

• in a large skillet or 2-3 quart pan, brown ground beef and drain grease; return to pan.
• add water, onion, garlic, salt and pepper to taste and cook until onion is soft.
• add rotel and corn, reduce heat, cover and simmer 15 minutes stirring often.
• remove stems from cherry peppers and tear into small pieces, remove seeds if you want, add to meat mixture- you may also add 1-2 tablespoons of juice from the peppers.
• continue to simmer covered while you prepare the noodles to slightly more firm than al dente.
• add noodles to meat making sure there is just enough liquid in the pan to cover the noodles.
• continue to simmer covered until liquid is absorbed.
• serve over crushed corn chips and with a fresh salad.

Steps:

• In a large skillet, cook beef over medium heat until no longer pink, breaking it into crumbles; drain. Transfer to a 5-qt. slow cooker. Stir in the tomatoes, beans, water, onion, green pepper, vinegar, chili powder, Worcestershire sauce, bouillon and seasonings. Cover and cook on low for 5-6 hours or until heated through., Stir in macaroni; cover and cook 30 minutes longer or until macaroni is tender.