Rotelgoulash Food

CLASSIC GOULASH

Steps:

• Cook and stir the ground beef in a large Dutch oven over medium-high heat, breaking the meat up as it cooks, until the meat is no longer pink and has started to brown, about 10 minutes. Skim off excess fat, and stir in the onions and garlic. Cook and stir the meat mixture until the onions are translucent, about 10 more minutes.
• Stir water, tomato sauce, diced tomatoes, soy sauce, Italian seasoning, bay leaves, and seasoned salt into the meat mixture and bring to a boil over medium heat. Reduce heat to low, cover, and simmer 20 minutes, stirring occasionally.
• Stir macaroni into the mixture, cover, and simmer over low heat until the pasta is tender, about 25 minutes, stirring occasionally. Remove from heat, discard bay leaves, and serve.

ROTEL GOULASH

Steps:

• Brown hamburger/turkey in large skillet.
• While hamburger is browning, cook macaroni per package directions, usually 5-7 minutes.
• Add tomato sauce, Rotel (and tomatoes, if you are using those) to hamburger.
• Drain macaroni and add to hamburger.
• Add salt and pepper to taste.
• Mix together all ingredients.
• Simmer uncovered for 15-20 minutes.
• You may have to add a little water while cooking, depending on how "saucy" you like it.
• Serve with a salad and garlic toast.

GOULASH

Steps:

• Heat the olive oil in a Dutch oven or heavy-bottomed pot over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute.
• Add the beef and cook, stirring and breaking up the meat with a wooden spoon, until browned and no longer pink, about 8 minutes. Add 1 teaspoon salt, a few grinds of pepper, the paprika, and Italian seasoning to the beef and stir to combine. Cook, stirring, until the paprika begins to toast and become fragrant, about 1 minute. Stir the tomato paste into the beef mixture to coat, then cook until the paste thickens and deepens in color, about 2 minutes.
• Add the diced tomatoes, tomato sauce, Worcestershire and beef broth to the beef mixture and stir, scraping up any browned bits from the bottom of the pot, to combine. Bring the mixture to a boil over medium heat. Reduce the heat to medium low and add the cavatappi. Cook, stirring occasionally, until the pasta is al dente, 8 to 10 minutes.
• Remove the pot from the heat. Gently stir in the parsley and Cheddar until combined and the cheese starts to melt. Divide the goulash among 6 bowls and top with more shredded Cheddar and chopped parsley.

GOULASH

Steps:

• Brown ground meat until pink. Drain off grease.
• Add onion, garlic, soy sauce, salt, and pepper.
• Cook 5 minutes.
• Add remaining ingredients.
• Stir and simmer for 1 to 2 hours.
• Salt and pepper to taste. If mixture thickens to much add more water.
• Serve with corn chips and cheese, cornbread, or garlic bread.

GOULASH FOR 2

Steps:

• 1. In a deep skillet brown the stew meat in butter and saute the onion and garlic; salt and pepper to taste. Add tomatoes, beef broth, beer, paprika and cloves; let simmer untill beef is cooked. Stir in parsley or dill and sour cream.

GOULASH

Steps:

• In a skillet saute the onions and garlic in a little butter or oil until translucent.
• Add ground beef and brown.
• While the beef is browning boil the water for the elbow macaroni and make that to package directions.
• When the ground beef is done, drain any fat and return to the skillet.
• Add the Campbell's tomato soup and heat through.
• Do not add water!
• When the pasta is done, drain it and then mix the soup/meat mixture together.
• Add black pepper and salt to taste.
• Add a salad and garlic bread and you have a meal fit for a king!

SOUTHWESTERN GOULASH

Steps:

• Cook macaroni according to package directions; drain. Meanwhile, in a 6-qt. stockpot, cook and crumble beef with onion over medium heat until meat is no longer pink, 6-8 minutes; drain., Stir in tomatoes, tomato sauce, corn, chiles and dry seasonings; bring to a boil. Reduce heat; simmer, uncovered, until flavors are blended, about 5 minutes. Stir in macaroni and cilantro.

GOULASH

Steps:

• Brown and drain ground beef, set aside.
• Melt butter in pan and cook onion and bell pepper until soft.
• Add ground beef back to pan with mushrooms, tomatoes, sauce, paste and rotel.
• Add in salt and pepper to taste.
• Bring to a simmer.
• Cover and cook until the tomatoes start to break down some, about 20 minutes, or as long as you want to cook it.
• Add in pasta and mix well.
• Sprinkle with grated cheese when serving.
• ENJOY!