BEST GOULASH RECIPE GROUND BEEF RECIPES

Name: Goulash
Prep time: 15 min
Total time: 45 min
Yield: 6 servings
Ingredients: 2 tbsp. extra-virgin olive oil; 1 medium yellow onion, chopped; 2 cloves garlic, minced; 1 lb. ground beef; Kosher salt; Freshly ground black pepper; 1 tbsp. tomato paste; 1 1/4 c. low-sodium beef broth; 1 (15-oz.) can tomato sauce; 1 (15-oz.) can diced tomatoes; 1 tsp. Italian seasoning; 1 tsp. paprika; 1 1/2 c. elbow macaroni, uncooked; 1 c. shredded cheddar; Freshly chopped parsley, for garnish

EASY GOULASH RECIPE - HOW TO MAKE BEEF GOULASH

Easy Goulash Recipe - How to Make Beef Goulash image

This Goulash recipe is comfort food at its finest, plus it's a one-pot wonder!

Provided by Rian Handler

Categories low sugar nut-free weeknight meals dinner main dish meat

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 6 servings

Number Of Ingredients 15

Ingredients

2 tbsp. extra-virgin olive oil
1 medium yellow onion, chopped
2 cloves garlic, minced
1 lb. ground beef
Kosher salt
Freshly ground black pepper
1 tbsp. tomato paste
1 1/4 c. low-sodium beef broth
1 (15-oz.) can tomato sauce
1 (15-oz.) can diced tomatoes
1 tsp. Italian seasoning
1 tsp. paprika
1 1/2 c. elbow macaroni, uncooked
1 c. shredded cheddar
Freshly chopped parsley, for garnish

Steps:

In a large skillet over medium heat, heat oil. Add onion and cook until soft, about 5 minutes. Add garlic and cook until fragrant, about 1 minute more. Add ground beef and cook until no longer pink, about 6 minutes. Drain fat and return to pan. Season with salt and pepper. Add tomato paste and stir to coat, then pour in broth, tomato sauce, and diced tomatoes. Season with Italian seasoning and paprika, and stir in macaroni. Bring to a simmer and cook, stirring occasionally, until pasta is tender, about 15 minutes. Stir in cheese and remove from heat. Garnish with parsley before serving.

Nutrition Facts : Calories 392 calories

BEEF GOULASH RECIPE | TYLER FLORENCE | FOOD NETWORK

Beef Goulash Recipe | Tyler Florence | Food Network image

Provided by Tyler Florence

Categories main-dish

Yield 8 servings

Number Of Ingredients 16

Ingredients

4 slices bacon, chopped
3 pounds boneless beef shank, trimmed and cut into 2-inch cubes
Kosher salt and freshly ground black pepper
3 tablespoons all-purpose flour
2 tablespoons olive oil
2 medium onions, chopped
3 garlic cloves, minced
2 roasted red bell peppers, peeled and sliced
3 tablespoons Hungarian sweet paprika
2 teaspoons caraway seeds, toasted and ground
2 tablespoons red wine vinegar
1 (15-ounce) can whole peeled tomatoes, hand crushed
6 cups low-sodium beef broth
4 russet potatoes, peeled and thickly sliced
1/2 cup sour cream
Chopped flat-leaf parsley, for garnish

Steps:

Place a large heavy pot over medium heat and add the bacon. Fry for about 5 minutes until crisp and remove to a paper towel and reserve. Add the beef to the hot bacon fat and brown it evenly on all sides, turning with tongs; season generously with salt and pepper. While the beef is searing, sprinkle the flour evenly in the pot and continue to stir to dissolve any clumps. Add a little oil if necessary to keep the meat from sticking to the bottom of the pot.
Toss in the onions, garlic, roasted peppers, paprika, and caraway; cook and stir for 2 minutes until fragrant. Stir in the vinegar, tomatoes, and broth. Bring to a boil, then lower to a simmer and cook for 1 hour, covered, stirring occasionally.
Add the potatoes. Crumble the reserved bacon into the stew and continue to simmer for 30 minutes, partially covered, until the potatoes are tender. Season with salt and pepper. Remove from heat and stir the sour cream into the goulash just before serving. Garnish with the chopped parsley.

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