Best 2 Kicked Up Goulash Recipes
**Kicked-Up Goulash: A Flavorful Fusion of Traditional and Bold Flavors**
Indulge in the tantalizing aroma and delectable taste of Kicked-Up Goulash, a culinary masterpiece that elevates the classic Hungarian dish to new heights. This reimagined goulash boasts a symphony of bold spices, zesty ingredients, and tender chunks of beef, simmered to perfection in a rich and flavorful broth. Prepared with a blend of traditional and contemporary techniques, this dish promises an explosion of flavors that will satisfy even the most discerning palates. Alongside the main recipe, this article offers variations and alternatives to cater to diverse preferences, including a hearty vegetarian option brimming with wholesome vegetables and a spicy rendition that adds a fiery kick. Discover the versatility of Kicked-Up Goulash as it transforms the ordinary into the extraordinary, making it an ideal choice for casual family dinners, special occasions, or impressing dinner guests.
GOULASH
Not to be confused with the Hungarian dish of paprika-spiced stewed meat and vegetables, this American version of goulash, also referred to as "slumgullion," is made with ground beef and pasta. The beef is cooked down with plenty of aromatics and spices and combined with tomatoes, pasta, and cheese to create the perfect comfort meal. We added paprika to the dish in a nod to its Hungarian counterpart.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 15
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.
SPICY GOULASH KICKED UP!
Growing up in a smaller midwestern town it seemed like every family had some version of this hamburger macaroni dish. It was inexpensive, fast, easy and satisfied the biggest appetites. Served with a veggie, bread and a green salad this made for a good home cooked square meal. Most say that the leftovers are even better. This...
Provided by Dawn Whitted
Categories Beef
Time 1h5m
Number Of Ingredients 18
Steps:
- 1. Bring 3 qts. salted water to a rolling boil and add pasta. Stir, cover and cook pasta until al dente (approximately 9 minutes) I like using cavatappi a/k/a callentani pasta it's a more hearty pasta that holds onto the sauce better and it looks pretty too.
- 2. Meanwhile in a large skillet thoroughly brown ground beef & sausage. Move browned meat to the edges or one side of your skillet.
- 3. In the center of the skillet add 1-2 T. olive oil if necessary then add diced onion, bell pepper, carrot and saute for 2-3 minutes until onion turns translucent.
- 4. Add garlic and saute for a few seconds and add the remaining ingredients except the cheese, allow to simmer for approximately 5-10 minutes. **Kick it up more by adding 2-3 T pickled jalepeno rings sliced or diced
- 5. Drain pasta and add it to a 9 x 13 casserole dish and pour the meat sauce mixture over the pasta. Bake at 350 degrees for 30-40 minutes to allow flavors to meld together and sauce to thicken slightly.
- 6. Remove from oven and top with cheese and let stand for 5-10 minutes to allow cheese to melt.
- 7. Serve with corn casserole (check out Rene Palmer's recipe), french garlic bread and a fresh green salad.
Tips:
- Choose the right beef: Chuck roast or stew meat are great options for goulash, as they are flavorful and tender when cooked slowly.
- Brown the beef well: Browning the beef adds flavor and helps to develop the goulash's rich color.
- Use a variety of vegetables: This recipe calls for onions, carrots, and bell peppers, but you can also add other vegetables like celery, mushrooms, or zucchini.
- Use a good quality paprika: Paprika is the key spice in goulash, so make sure to use a good quality variety. Hungarian paprika is a good option, as it has a smoky, sweet flavor.
- Don't be afraid to experiment: There are many different ways to make goulash, so feel free to experiment with different ingredients and spices to find a version that you love.
Conclusion:
Goulash is a hearty and flavorful stew that is perfect for a cold winter day. It is also a very versatile dish, so you can easily customize it to your liking. Whether you like your goulash spicy or mild, with beef or pork, or with a variety of vegetables, there is a recipe out there for you. So next time you are looking for a comforting and delicious meal, give goulash a try.
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