Best 7 Davids Easy Beef Goulash Recipes

EASY BEEF GOULASH

Steps:

• In large skillet, brown ground beef.
• Drain the fat.
• Sprinkle noodles over the meat.
• Combine water, tomato sauce, and onion soup mix. Pour over noodles, do not stir.
• Cover, bring to a boil. Reduce heat and simmer 30 minutes or until noodles are tender.

EASY BEEF GOULASH

Steps:

• Cook pasta according to package directions. , Meanwhile, in a large nonstick skillet, stir-fry beef in oil for 4-5 minutes or meat is no longer pink. Add onion and green pepper; cook and stir for 2 minutes. Stir in tomatoes, water, broth, vinegar and seasonings. Bring to boil. Reduce heat; cover and simmer for 15 minutes. , In a small bowl, combine flour and cold water until smooth. Add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain pasta; stir into beef mixture.

DAVID'S GOULASH

Steps:

• Cook pasta in a large saucepan as you are preparing remaining ingredients.
• Fry bacon to a crispness in a large frying pan and remove to a paper towel leaving drippings in the pan.
• They will be absorbed.
• Break apart the ground beef into small chunks and brown in the bacon drippings adding the onion and the garlic.
• Stir frequently as the meat browns and the onion becomes translucent.
• Add the tomatoes and stir to mix thoroughly.
• Allow to cook a few minutes for the meat to absorb the flavors.
• Drain the cooked macaroni and add to the pan, again mixing well.
• Cook on a low flame until almost all juices are absorbed. Crumble bacon over the Goulash before serving.
• Leftovers taste better the next day, so don't be afraid you are making too much.
• Goes well with a salad and french or italian bread.

QUICK BEEF GOULASH WITH EGG NOODLES

Steps:

• Bring a large pot of salted water to a boil. Slice the steaks as thinly as possible (about 1/8 inch) on an angle, trimming off any large pockets of fat. Season with salt and pepper. Melt 1 tablespoon of the butter in a large skillet over medium-high heat. Add the sliced steak, spreading it out in a single layer. Increase the heat to high and cook, undisturbed, until browned on the bottom, 2 to 3 minutes. Remove the steak and any juices to a bowl.
• Add 2 tablespoons of the remaining butter to the skillet and reduce the heat to medium high. Add the onion and cook, stirring occasionally, until starting to soften and brown, about 5 minutes. Stir in the bell peppers, paprika, caraway seeds, a big pinch of salt and a few grinds of pepper. Cook, stirring, until the spices are toasted, about 1 minute. Return the steak to the skillet along with the tomatoes, beef broth and 1 teaspoon salt. Cover and bring to a boil, then reduce to a simmer and cook, partially covered, until the steak is tender, about 15 minutes. Season with salt and pepper.
• Meanwhile, cook the egg noodles in the boiling water as the label directs. Drain and return the noodles to the pot; stir in the remaining 1 tablespoon butter. Season with salt. Divide the noodles and stew among bowls. Top with the parsley and sour cream.

DAVID'S EASY BEEF GOULASH

Steps:

• Heat a skillet over medium-high heat. Sear stew meat in hot skillet to brown on all sides, about 5 minutes.
• Pour water into skillet. Stir tomato paste and onion soup mix into the water. Bring the mixture to a boil, reduce heat to low, place a cover on the skillet, and simmer until the beef is tender enough to easily cut with a fork, about 2 hours.

DAVID'S EASY BEEF GOULASH

Steps:

• Heat a skillet over medium-high heat. Sear stew meat in hot skillet to brown on all sides, about 5 minutes.
• Pour water into skillet. Stir tomato paste and onion soup mix into the water. Bring the mixture to a boil, reduce heat to low, place a cover on the skillet, and simmer until the beef is tender enough to easily cut with a fork, about 2 hours.

EASY BEEF GOULASH

Steps:

• Cook onions and peppers in large skillet sprayed with cooking spray on medium heat 4 to 5 min. or until crisp-tender, stirring occasionally. Add gravy; stir. Cook on medium-low heat 2 to 3 min. or until heated through, stirring frequently. Remove from skillet; cover to keep warm.
• Add meat to skillet; cook 5 min. or until evenly browned, stirring frequently. Add tomato paste, bouillon granules and hot water; mix well. Bring to boil; cover. Simmer on medium-low heat 5 min., stirring occasionally.
• Stir in potatoes; simmer, covered, 10 min., or until meat is tender, stirring occasionally. Add gravy mixture; mix well. Simmer, covered, 2 min. or until heated through, stirring occasionally.