Goulash

 

Ingredients

2 cups Ground beef – or another ground meat

2 Onions – either a white or yellow onion, chopped

1 Green bell pepper – yellow or red bell peppers also work well, chopped

2 tsp Garlic – minced

2 cups Beef broth

1 cup Water

15 oz Tomato sauce

14.5 oz Diced tomatoes – petite diced tomatoes work very well

6 oz Tomato paste

2 tbsp Worcestershire sauce

2 tsp Italian seasoning

1 tsp Paprika

Salt and pepper – to taste

Bay leaves 

16 oz Elbow macaroni – uncooked, you could also use rotini or any other small pasta

2 cups Cheddar cheese – shredded

Parsley – for garnish

Directions:

1 add ground beef, onions, bell pepper, garlic, brown meat, drain

2 add broth water tomato sauce diced tomatoes, tomato paste, Worcestershire sauce, Italian Seasoning, bay leaves, paprika, salt and pepper, boil, the reduce and simmer for 20 min.

3 add macaroni and stir.  Simmer for 20 more min

4 remove bay leaves

5 stir in chedder cheese

6 garnish with parsley

alternate for peppers, diced carrots, corn, peas, green beans, spinach, or muchrooms.

https://thebestblogrecipes.com/goulash/
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Pasta Fagioli

Ingredients :
2 lbs. of ground beef
1 onion, chopped
3 carrots, chopped
4 stalks of celery, chopped
2 (28 ounce) cans diced tomato’s, undrained
1 (16 ounce) can red kidney beans, drained and rinsed
1 (16 ounce) can white kidney beans, drained and rinsed
3 (10 ounce) cans of beef stock
3 tsp. oregano
2 tsp. pepper
5 tsp. parsley
1 tsp. tabasco sauce (optional)
1 (20 ounce) jar spaghetti sauce
8 ounces of pasta

DIRECTIONS :
Brown the beef and drain the fat……then put into crock pot with all other ingredients except the pasta. Cook on low for 7-8 hours or on High for 4-5 hours. Add the pasta 30 minutes before eating. Serve with crusty warm bread!!! Note: if you do not have a large crock pot, cut the recipe in half. Pasta Fagioli also freezes wonderfully, so you can make a big batch and freeze the rest!!! Enjoy everyone.

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Old fashioned (American) Goulash

Old Fashioned Goulash!

Ingredients

• 2 lbs ground beef or turkey
• 3 tsp minced garlic
• 1 large Yellow onion, diced
• 2 1/2 cups water
• 1/2 cup beef broth
• 1/3 cup olive oil
• 2 (15-ounce) cans tomato sauce
• 2 (15-ounce) cans diced tomatoes
• 1 T Italian seasoning
• 1 T Adobo Seasoning
• 3 bay leaves
• 1 T seasoned salt
• 1/2 T black pepper
• 2 cups elbow macaroni, uncooked
• 1 cup shredded Mozzarella Cheese
• 1/2 Cup Shredded Cheddar Cheese

Instructions

1. In a large pan, saute your ground meat in skillet over medium-high heat until HALF cooked, remove from heat.
2. Add garlic, onions, olive oil & until meat is fully cooked.
3. Add water and broth, tomato sauce, diced tomatoes, italian seasoning, bay leaves, and seasoned salt, pepper and adobo seasoning. Mix well.
4. Lower heat and cover - allow to cook for about 20 minutes, stirring occasionally.
5. Add in the uncooked elbow macaroni to the skillet, stir well until everything is combined
6. Cover once again and allow to simmer for about 30 minutes
7. Once cooked, remove the bay leaves
8. Add only the cheddar cheese and mix until combined
9. Add mozzarella right before serving

Old Fashioned Goulash

Ingredients

• 2 lbs ground beef or turkey
• 3 tsp minced garlic
• 1 large Yellow onion, diced
• 2 1/2 cups water
• 1/2 cup beef broth
• 1/3 cup olive oil
• 2 (15-ounce) cans tomato sauce
• 2 (15-ounce) cans diced tomatoes
• 1 T Italian seasoning
• 1 T Adobo Seasoning
• 3 bay leaves
• 1 T seasoned salt
• 1/2 T black pepper
• 2 cups elbow macaroni, uncooked
• 1 cup shredded Mozzarella Cheese
• 1/2 Cup Shredded Cheddar Cheese

Instructions

1. In a large pan, saute your ground meat in skillet over medium-high heat until HALF cooked, remove from heat.
2. Add garlic, onions, olive oil & until meat is fully cooked.
3. Add water and broth, tomato sauce, diced tomatoes, italian seasoning, bay leaves, and seasoned salt, pepper and adobo seasoning. Mix well.
4. Lower heat and cover - allow to cook for about 20 minutes, stirring occasionally.
5. Add in the uncooked elbow macaroni to the skillet, stir well until everything is combined
6. Cover once again and allow to simmer for about 30 minutes
7. Once cooked, remove the bay leaves
8. Add only the cheddar cheese and mix until combined
9. Add mozzarella right before serving 

AMERICAN GOULASH

Ingredients:

2 lbs lean ground beef
1 medium onion
1 medium green pepper
1 32 oz can tomato juice
2 cups elbow macaroni
1 16 oz can diced tomatoes
1/4 cup Parmesan cheese

Directions:

Brown ground beef until done.
Meanwhile, dice onion and green pepper.
Add onions, green pepper, tomatoes, tomato juice, and macaroni.
Salt and pepper to taste.
Cook on medium low heat for 45 minutes.
Serve with a sprinkling of Parmesan

Hamburger Soup

Ingredients:

1 lb. ground round
1 small onion, chopped
1 T. minced garlic
1/4 tsp. salt
1/2 tsp. pepper
1 tsp. chili powder
1/2 tsp. dried oregano
1/2 tsp. paprika
1 tsp. Worcestershire sauce
14.5 oz. petite diced tomatoes with juice
8 oz. tomato sauce
3 1/2 C. beef broth
1 C. uncooked elbow macaroni

Directions:

In a dutch oven, brown the meat
Add in the onion and all the seasonings.
Stir and cook for 1 minute. Add in the garlic, Worcestershire sauce, tomatoes with juice, tomato sauce and stir well.
Add in the broth and macaroni.
Cook, covered for 30 minutes over med. heat.

Goulash

Ingredients

2 lbs lean ground beef
2 medium yellow onions, chopped
3 cloves garlic, chopped
3 cups water
2 (15 oz) cans tomato sauce
2 (15 oz) cans diced tomatoes
2 tablespoons Italian seasoning (I didn’t use this)
3 bay leaves (I didn’t use this either)
3 tbsp soy sauce
1 tbsp garlic powder
1 tbsp pepper
1 tbsp salt
2 cups elbow macaroni

Drop garlic powder, salt, pepper for seasoned salt.


Directions

In large pot, cook ground beef over medium heat until browned, spoon off any extra grease.
Add onion and garlic, saute until transparent.
Add 3 cups of water, tomato sauce, diced tomatoes, all seasonings, soy sauce, and bay leaves (if you choose to use them).
Allow to simmer for 15-20 minutes.
Add macaroni and allow to simmer an additional 20 minutes or until tender.
Remove bay leaves before serving.

Goulash

Ingredients

2 lbs lean ground beef
2 medium yellow onions, chopped
3 cloves garlic, chopped
3 cups water
2 (15 oz) cans tomato sauce
2 (15 oz) cans diced tomatoes
2 tablespoons Italian seasoning (*)
3 bay leaves (*)
3 tbsp soy sauce
1 tbsp house seasoning (*)
1 tbsp salt
2 cups elbow macaroni

* (sub) garlic powder, seasoning salt, and a little pepper 2 1/2 tblsp total

House seasoning:

1 cup salt
1/4 cup black pepper
1/4 cup garlic powder



onion powder to taste
(age if desired, use in recipe for stock)

Directions:

In large pot, cook ground beef over medium heat until browned, spoon off any extra grease.

Add onion and garlic, saute until transparent.

Add 3 cups of water, tomato sauce, diced tomatoes, all seasonings, soy sauce, and bay leaves (if sub).

Allow to simmer for 15-20 minutes.

Add macaroni and allow to simmer an additional 20 minutes or until tender.

Remove bay leaves before serving.

Tomato Basil Pasta!

Tomato Basil Pasta! - 

No Straining, just Stirring 



Classed as Goulash because it resembles American Goulash macaroni recipes

Pasta, Tomatoes, Veggie Broth, Olive Oil, and Seasonings (details below)

Throw it all in the pot, INCLUDING the uncooked Pasta, and cook! - Bring it to a boil, then reduce to a simmer. The starch leaches out of the pasta and makes a rich, warm sauce for the noodles. The other ingredients cook right along with the pasta
Ingredients

12 ounces pasta (I used Linguine)
1 can (15 ounces) diced tomatoes with liquid ( I used zesty red pepper flavor)
1 large sweet onion, cut in julienne strips
4 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes
2 teaspoons dried oregano leaves
2 large sprigs basil, chopped
4 1/2 cups vegetable broth (regular broth and NOT low sodium)
2 tablespoons extra virgin olive oil
Parmesan cheese for garnish

Directions

• Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.
• Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. 
• Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired .
• Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot. 
• Serve garnished with Parmesan cheese.