Best 2 American Goulash With Peppers Recipes

**American Goulash with Peppers: A Comforting Dish with a Twist**

American goulash with peppers is a hearty and flavorful dish that is perfect for a cold winter night. This dish is a variation of the classic Hungarian goulash, but it is made with ground beef instead of stew meat. The addition of bell peppers and spices gives this dish a unique flavor that is sure to please everyone at the table. This article provides two delicious recipes for American goulash with peppers: a traditional recipe and a slow-cooker recipe. The traditional recipe is perfect for a quick and easy weeknight meal, while the slow-cooker recipe is great for those who want to come home to a hot and ready meal. Both recipes are packed with flavor and will surely become a family favorite.

Check out the recipes below so you can choose the best recipe for yourself!

CHEF JOHN'S AMERICAN GOULASH

Chef John's American Goulash image

One of my all-time favorite comfort food meals growing up was the beef goulash they served in my school cafeteria alongside a slice of buttered white bread and a carton of milk. Little did I know that it wasn't really goulash, but an Americanized version, invented to stretch a small amount of beef into enough food for a not-so-small family. This is one of those very simple dishes that does not taste simple--perfect for your weeknight dinner rotation.

Provided by Chef John

Categories Soups, Stews and Chili Recipes Stews Goulash Recipes

Time 1h15m

Yield 12

Number Of Ingredients 18

Ingredients

1 tablespoon olive oil
1 large onion, diced
2 pounds ground beef
4 cloves garlic, minced
2 teaspoons kosher salt
½ teaspoon ground black pepper
1 pinch cayenne pepper, or to taste
2 tablespoons paprika
2 teaspoons Italian seasoning
2 bay leaves
1 quart chicken broth
1 (15 ounce) can diced tomatoes
1 (24 ounce) jar marinara sauce
1 cup water
2 tablespoons soy sauce
2 cups elbow macaroni
¼ cup chopped Italian parsley
1 cup shredded white Cheddar cheese

Steps:

Heat oil in a pot over medium-high heat. Add onion and ground beef. Cook, breaking the meat into small pieces, until browned, about 5 minutes. Cook and stir until liquid is evaporated, 3 to 5 minutes more. Add garlic, salt, black pepper, cayenne, paprika, Italian seasoning, and bay leaves.
Cook and stir until flavors come together, about 3 minutes. Pour in chicken broth, diced tomatoes, and marinara sauce. Rinse out the jar with 1 cup water and pour into the pot. Add soy sauce, stir, and bring soup to a simmer. Reduce heat to medium and simmer to let flavors intensify, about 30 minutes.
Increase heat to medium-high and bring soup to a simmer. Add macaroni; simmer, stirring occasionally, until just barely tender, about 12 minutes. Check for doneness after 10 minutes.
Remove goulash from heat. Discard bay leaves; stir in parsley and Cheddar cheese. Cover and let rest for 5 minutes. Taste and season as desired.

Nutrition Facts : Calories 336.3 calories, Carbohydrate 25.1 g, Cholesterol 58.1 mg, Fat 17.3 g, Fiber 3.2 g, Protein 18.9 g, SaturatedFat 6.9 g, Sodium 1168.9 mg, Sugar 7.4 g

AMERICAN GOULASH WITH PEPPERS

American Goulash With Peppers image

Now I know I am anti-green peppers but if you like them you can toss one in with the other bell peppers. I used 1 each of red, yellow, and orange. For the meat I used local-raised longhorn beef but you can use any lean ground meat. If you don't keep it lean you will end up with a greasy sauce which is not tasty. To drain the spinach just use a kitchen towel by placing the thawed frozen spinach in it, twisting and squeezing it until all the liquid comes out. Then just run a knife through the dried spinach to cut it up into finer pieces. It doesn't change the flavor much so you can leave it out if you like but I like to sneak in the extra nutrition when I can. I topped it off with some crumbled goat cheese which my family loved.

Provided by Maiden77

Categories Meat

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 18

Ingredients

2 tablespoons olive oil
1 onion, diced small
3 bell peppers (any combination of red, yellow, or orange, seeded and diced small)
1 bay leaf
1 pinch red pepper flakes (2 pinches if you like more heat)
1 teaspoon salt
1 tablespoon tomato paste
1 tablespoon paprika
2 jalapenos, seeded and ribs removed, minced
4 garlic cloves, minced
2 lbs ground meat
1 teaspoon dried oregano
2 (14 ounce) cans diced tomatoes
1 (14 ounce) can tomato sauce
2 tablespoons Worcestershire sauce
5 ounces frozen spinach, defrosted and squeezed dry, chopped fine
salt and pepper
1 lb short pasta

Steps:

Heat oil in a 12-inch skillet over medium-high heat. Add the bell peppers, onion, salt, pepper flakes and bay leaf. Cook until the onions are softened and turn translucent.
Stir in the tomato paste and paprika, cook 1 to 2 minutes. Add the garlic and jalapenos and cook 30 seconds then toss in the ground meat and dried oregano, and cook, breaking up with a spoon, until no longer pink.
Pour in the diced tomatoes, tomato sauce, and Worcestershire. Bring to a boil and add in the dried and chopped spinach. Reduce to a simmer and continue to cook about 20 minutes (while you prepare the pasta.).
In a large pot bring water to a boil and prepare your pasta as directed on the package. Once done drain well and return to the large pot.
Salt and pepper your meat sauce to taste and remove the bay leaf. Pour the sauce into the large pot with the pasta. Stir until well combined and the pasta is coated.

Nutrition Facts : Calories 419.6, Fat 6.6, SaturatedFat 1, Sodium 1127, Carbohydrate 79.1, Fiber 8.2, Sugar 12.8, Protein 14.1

Tips:

Use a large pot or Dutch oven to make the goulash, as it will need plenty of room to simmer.
Brown the beef in batches to prevent it from steaming and to get a nice, even sear.
Don't overcrowd the pot when adding the vegetables. If you do, they will not brown properly and will release too much liquid.
Use a variety of vegetables in your goulash, such as onions, peppers, carrots, and celery. This will add flavor and color to the dish.
Simmer the goulash for at least 1 hour, or until the beef is tender and the vegetables are cooked through.
Serve the goulash over rice, mashed potatoes, or egg noodles.

Conclusion:

American goulash is a hearty and flavorful dish that is perfect for a cold winter day. It is also a very versatile dish, as it can be made with a variety of different ingredients. So feel free to experiment with different vegetables, spices, and even different types of meat. No matter how you make it, American goulash is sure to be a hit with your family and friends.