HOW TO MAKE OLD FASHIONED GOULASH RECIPES

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HOW TO MAKE OLD-FASHIONED AMERICAN GOULASH | KITCHN



How To Make Old-Fashioned American Goulash | Kitchn image

From the sauce-slicked macaroni to the crumbles of ground beef and generous pockets of melted cheddar, one-pot beef goulash is as comforting as it is easy to get on the table.

Provided by Kelli Foster

Categories     Dinner    Noodles    One-pot pasta    Meat dish    Pasta dish

Total Time 2700S

Prep Time 300S

Cook Time 2400S

Yield 4

Number Of Ingredients 15

1 medium yellow onion
2 cloves garlic
1 tablespoon olive oil
1 pound lean ground beef
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon tomato paste
1 (15-ounce) can fire-roasted diced tomatoes
1 (15-ounce) can tomato sauce
1 1/2 cups low-sodium beef or chicken broth
1 tablespoon Worcestershire sauce
1 tablespoon dried Italian seasoning
2 bay leaves
1 cup dried elbow macaroni (about 4 ounces)
4 ounces sharp cheddar cheese, shredded (about 1 cup), plus more for serving

Steps:

  • Cut the aromatics. Dice 1 medium yellow onion and mince 2 garlic cloves.
  • Soften the aromatics. Heat 1 tablespoon olive oil in a 6-quart Dutch oven or heavy-bottom pot over medium-high heat until shimmering. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook 1 minute more.
  • Brown the beef. Add 1 pound lean ground beef and season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Cook, breaking up the meat into smaller pieces with a wooden spoon, until browned, beginning to crisp, and cooked through, 5 to 7 minutes.
  • Add the seasonings and liquid. Add 1 tablespoon tomato paste and cook, stirring, until well-incorporated and darkened slightly in color, 1 to 2 minutes. Stir in 1 can fire-roasted diced tomatoes and their juices, 1 can tomato sauce, 1 1/2 cups beef or chicken broth, 1 tablespoon Worcestershire sauce, 1 tablespoon dried Italian seasoning, and 2 bay leaves. Bring to a boil.
  • Add the macaroni and simmer. Stir in 1 cup elbow macaroni. Reduce the heat to medium-low and simmer uncovered, stirring occasionally to prevent sticking, until the pasta is just tender, 15 to 18 minutes. Meanwhile, shred 4 ounces sharp cheddar cheese, plus more for serving if desired.
  • Add the cheese. Remove the pot from the heat. Remove and discard the bay leaves. Stir in the cheese until well-incorporated. Top with more grated cheese for serving, if desired.

Nutrition Facts : SaturatedFatContent 15.0 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 39.5 g, SugarContent 10.9 g, ServingSize Serves 4, ProteinContent 35.0 g, FatContent 37.8 g, Calories 636 cal, SodiumContent 1196.5 mg, FiberContent 5.6 g, CholesterolContent 0 mg

OLD-FASHIONED BEEF STEW RECIPE: HOW TO MAKE IT



Old-Fashioned Beef Stew Recipe: How to Make It image

This rich, hearty beef stew has a garden full of flavor with vegetables like cabbage, rutabaga and carrots. Mom knew this main dish is one that would suit us 11 kids. When we were all home, she'd throw in extra vegetables to stretch it. -Anne Heinonen, Howell, Michigan

Provided by Taste of Home

Categories     Dinner

Total Time 03 hours 00 minutes

Prep Time 30 minutes

Cook Time 02 hours 30 minutes

Yield 8 servings.

Number Of Ingredients 15

1 boneless beef chuck roast (2 pounds), cut into 1/2-inch cubes
1 tablespoon canola oil
1 large onion, chopped
5 cups water
1 teaspoon seasoned salt
1/2 teaspoon pepper
2 to 3 teaspoons salt, optional
5 to 6 medium potatoes, peeled and cut into 1/2-inch cubes
5 medium carrots, cut into 1/4-inch slices
1 medium rutabaga, peeled and cut into 1/2-inch cubes
1 cup sliced celery (1/2-inch pieces)
1/2 medium head cabbage, finely sliced
1/4 cup all-purpose flour
3/4 cup cold water
2 teaspoons browning sauce, optional

Steps:

  • In a Dutch oven over medium-high heat, brown meat in oil. Add the onion, water, seasoned salt, pepper and salt if desired; bring to a boil. Reduce heat; cover and simmer for 2 hours. , Add the vegetables; cover and simmer for 30 minutes or until the meat and vegetables are tender. Combine flour, cold water and browning sauce until smooth. Stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.

Nutrition Facts : Calories 302 calories, FatContent 11g fat (0 saturated fat), CholesterolContent 86mg cholesterol, SodiumContent 263mg sodium, CarbohydrateContent 21g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 31g protein. Diabetic Exchanges 3 lean meat

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