Best 2 Goulash American Style Recipes

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GOULASH AMERICAN STYLE MY WAY



Goulash American Style My Way image

I looked through all, many similar, but mine enough different I decided it warranted being submitted separately. My granddaughter wrote and asked for the recipe - what recipe? - so I wrote back and told her how I usually made it. But it's a little different now. I wish I'd had some green and red peppers but passed them up at the store. It turned out nice but am hoping the flavors will blend together overnight. I make my Italian meat sauce similarly but use garlic and Italian spices which I don't for this. I used 2 packets of Swanson Flavor Boost, and the editor will not recognize it. It's very concentrated broth and new on the market.

Provided by Persian Berry 2011

Categories     Pasta Shells

Time 45m

Yield 1 large skillet full, 8 serving(s)

Number Of Ingredients 11

1 1/4 lbs ground beef (I got Amana Angus, can't say it's all that different but didn't have to drain grease off)
1/2 medium onion, cut up
2 1/2 cups uncooked creamette medium pasta shells
1 (6 ounce) can tomato paste
1 (14 1/2 ounce) can diced tomatoes
1/2 teaspoon Lawry's Seasoned Salt
1/4 teaspoon schilling seasoned pepper
1/2 teaspoon dried parsley
1/2 teaspoon Worcestershire sauce
1/2-3/4 cup grated cheddar cheese
tomato paste, can of water plus about 1/2 can more

Steps:

  • Start cooking the pasta shells in 3 quarts of boiling water to which a few drops of salad oil and a little salt were added; stir occasionally.
  • Cook eleven minutes for well done, drain, don't rinse, set aside.
  • Next I browned the onions in some margarine and scraped into small dish to set aside until the meat is browned.
  • Turned up the heat and put in the ground beef, started breaking it up with spatula.
  • Continued to brown the beef and break up with a little cookie-cutter type chopper with sharp, scalloped teeth (use whatever you prefer as a utensil.
  • Brown to me is parts are actually a nice brown, not just stirring around until all the pink is gone; it helps with the flavor.
  • When beef was browned to my satisfaction, put the onions back into the skillet with the browned, broken-up beef.
  • Added the tomato paste, diced tomatoes and water, stirred on low heat.
  • Add the flavor booster and did a taste test because it's salty, just right.
  • To avoid over salting,I didn't use any salt except what I boiled the shells in until I added the booster (it's concentrated).
  • Add the seasoned salt, seasoned pepper blend, parsley, Worcestershire sauce and cheese.
  • If it's too thick, add a little more water; if too watery, cook it down while stirring, doesn't take long.
  • Can be eaten right away, baked in oven, frozen, or made a day ahead.
  • Add ground pepper to taste when served.

GOULASH, AMERICAN STYLE



Goulash, American Style image

I have been making this for years and my family loves it. *It's a dish you can add anything too if you like. A good dish if you had a busy day and want to get out of the kitchen in a hurry. Made in one pot, so not a lot of clean up involved. Serve with garlic bread and a salad....Yummy *Some of the things that are great to...

Provided by Linda Griffith

Categories     Beef

Time 55m

Number Of Ingredients 12

1 1/2 lb ground chuck
1 medium onion, chopped
1 medium green bell pepper, chopped
1 tsp garlic powder
1 1/8 tsp salt
1/2 tsp ground pepper
1 can(s) tomato paste (small)
2 can(s) tomato sauce (small)
1 can(s) diced tomatoes (regular size and undrained)
1/2 c water
1 box elbow macaroni, cooked & drained
2 Tbsp ketchup

Steps:

  • 1. In a large saucepan, cook elbow macaroni pasta, following directions on the box.
  • 2. Saute onions and peppers in two tablespoons of margarine or Olive Oil..., in a large skilled, until almost transparent. Remove and set aside.
  • 3. Brown ground beef in the same skillet, until well cooked. Add the onions and peppers back in the pan.
  • 4. Add in the remainder of the ingredients. Bring back to a boil and simmer on low for 20 minutes. I add a couple of tablespoons of ketchup into mine....
  • 5. Drain pasta and add to the goulash....Serve with garlic bread and a tossed salad. Yummy, easy and quick!

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