DUTCH OVEN GROUND BEEF GOULASH | ALLRECIPES
This is a smoky, rich, Dutch oven goulash. The cavatappi pasta captures large amounts of this great paprika sauce. While the red pepper and lemon, added towards the end of cooking, add a little freshness which helps balance the sauce. Serve with a dollop of sour cream and some chives.
Provided by Phil C
Categories Soups, Stews and Chili Recipes Stews Goulash Recipes
Total Time 1 hours 30 minutes
Prep Time 20 minutes
Cook Time 1 hours 10 minutes
Yield 6 servings
Number Of Ingredients 18
Steps:
- Heat oil in a Dutch oven over medium heat. Cook and stir onion in the hot oil until translucent, about 5 minutes. Increase heat to medium-high. Add ground beef, black pepper, and salt; cook and stir until browned and crumbly, about 10 minutes.
- Pour in tomatoes, beef broth, wine, paprika, garlic, Worcestershire, thyme, caraway seeds, rosemary, and bay leaves. Reduce heat to medium and simmer until reduced to a thick, stew-like consistency, about 45 minutes.
- Meanwhile, bring a large pot of lightly salted water to a boil. Cook cavatappi in the boiling water, stirring occasionally, until tender yet firm to the bite, 9 to 10 minutes.
- Stir bell pepper and lemon juice into the beef mixture and cook for 10 minutes more. Stir in cooked pasta to coat.
Nutrition Facts : Calories 417 calories, CarbohydrateContent 50.4 g, CholesterolContent 52.7 mg, FatContent 13.1 g, FiberContent 5.4 g, ProteinContent 23.7 g, SaturatedFatContent 4.1 g, SodiumContent 946 mg, SugarContent 5.8 g
DUTCH OVEN VEGETABLE BEEF SOUP RECIPE | ALLRECIPES
This vegetable beef soup is hearty with a kick of flavor. Made with top sirloin and fresh and frozen vegetables, it's super easy to prepare and ready in just under two hours. There is nothing better than soup prepared in aDutch oven!
Provided by Rose
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Total Time 1 hours 50 minutes
Prep Time 20 minutes
Cook Time 1 hours 30 minutes
Yield 8 servings
Number Of Ingredients 15
Steps:
- Heat olive oil in a large Dutch over over medium-high heat. Saute beef in hot oil until completely browned, about 5 minutes. Remove browned beef with a slotted spoon to a plate, retaining beef drippings in the Dutch oven.
- Saute celery and onion in the beef drippings until tender, about 5 minutes. Return beef to the Dutch oven; add water, beef broth, petite diced tomatoes, diced tomatoes, potatoes, baby carrots, garlic powder, and bay leaves.
- Place a cover on the Dutch oven, bring the mixture to a boil, reduce heat to low, remove cover from the pot, and simmer the mixture until thick, about 45 minutes.
- Stir frozen corn, frozen green beans, and hot pepper sauce into the mixture in the pot. Place cover on the pot and cook at a simmer until the corn and green beans are just cooked through, about 30 minutes.
Nutrition Facts : Calories 214.6 calories, CarbohydrateContent 20 g, CholesterolContent 44.8 mg, FatContent 5.8 g, FiberContent 3.5 g, ProteinContent 19.5 g, SaturatedFatContent 1.8 g, SodiumContent 547.2 mg, SugarContent 4.9 g
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