CHEAP GOULASH RECIPE RECIPES
TOMATO, HAMBURGER, MACARONI GOULASH RECIPE - FOOD.COM
Make and share this Tomato, Hamburger, Macaroni Goulash recipe from Food.com.
Total Time 25 minutes
Prep Time 5 minutes
Cook Time 20 minutes
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Fry ground beef in large size frying pan until almost all red is gone.
- Add chopped onion and garlic and continue frying until beef is completely cooked.
- Add the tomatoes and parmesan cheese and stir completely.
- Lower heat and simmer while you cook the macaroni (about 20 minutes).
- When macaroni is done, just mix it all together and serve.
- Have your spouse clean up the mess cuz really, who needs the grief.
Nutrition Facts : Calories 377.2, FatContent 9.7, SaturatedFatContent 4, CholesterolContent 52.8, SodiumContent 316, CarbohydrateContent 46.8, FiberContent 2.9, SugarContent 5.4, ProteinContent 24.6
AMERICAN GOULASH RECIPE - FOOD.COM
Growing up in Boston, I never knew that this 50's "once-a-week-at-home dinner" and "once-a-week-at-school lunch" was a regional dish! I still make this probably once every 2 weeks. Easy, cheap and comfort food all rolled into one huge pot! (It is always called American Chop Suey here, but while I was living in LA friends called it Goulash - so I've compromised!)
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 1 pot, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Brown ground beef, onion and pepper.
- Season with garlic salt and pepper.
- Add tomatoes and tomato sauce.
- Simmer 10 minutes while macaroni is cooking.
- Boil macaroni al dente, drain, rinse.
- Return macaroni to pot, add beef and tomato mixture.
- Serve in bowls with shredded cheese.
- Even better left over and reheated (add a little water or tomato juice when reheating, if too dry).
Nutrition Facts : Calories 559.3, FatContent 18.9, SaturatedFatContent 8.7, CholesterolContent 71.2, SodiumContent 548.6, CarbohydrateContent 65.9, FiberContent 4.6, SugarContent 6.9, ProteinContent 30.4
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GOULASH SOUP | BEEF RECIPES | JAMIE OLIVER
In cafés and restaurants throughout Austria, Germany, Switzerland and Hungary, you’ll find this soup served at all hours. Spicy and restorative, it’s just the thing for a cold winter.
From jamieoliver.com
Total Time 3 hours 5 minutes
Calories 225 calories per serving
From jamieoliver.com
Total Time 3 hours 5 minutes
Calories 225 calories per serving
- Peel and slice the onions, peel and crush the garlic, and deseed and dice the pepper. Finely chop the tomatoes. Pick and finely chop the marjoram.
- Add a good splash of oil to a large pan and gently sauté the onions, garlic and pepper until softened.
- Add the beef and continue to cook until the meat is browned and the vegetables are cooked.
- Stir in the paprika and cook for 2 more minutes, then add 200ml of the beef stock. Bring to the boil and cook until reduced by half.
- Add the marjoram, caraway seeds, a splash of vinegar, the tomatoes, the tomato purée and season well.
- Add enough stock to cover and simmer until the meat and vegetables are tender, about 1½ to 2 hours.
- Peel, dice and add the potatoes, plus any remaining stock and a little water if it’s looking too dry, and simmer until the potatoes are cooked.
- Serve with a dollop of sour cream, if you like.
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