Best 4 Oklahoma Goulash Recipes

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.

OKLAHOMA GOULASH

Steps:

• Brown beef. Add onion & green pepper & saute.
• Meanwhile, process tomatoes & juice in food processor till tomatoes are in small pieces.
• Add processed tomatoes, corn & Ro*Tel & simmer till heated through. Serve with mashed potatoes or over noodles.

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 -- MIDWEST STYLE

Steps:

• 1. I season this with a small amount of salt and pepper only, and let the beef and tomatoes flourish in their own goodness. You could add some dry Italian Seasoning or that of choice.
• 2. Fry hamburger with a little salt and pepper added until done. I mash coarse with a wire potato masher in the pan. Leave a little chunky. Add fine diced onions if desired half way into cooking. In separate pan heat water for Macaroni. Add a little salt and a teaspoon of oil to water. Cook Macaroni.
• 3. Push hamburger to one side and tilt pan. I find most of the liquid to be juices. If grease is excessive spoon some off. Retain the juices.
• 4. Add the canned tomatoes and tomato sauce and 1/2 cup water to frying pan. If using whole tomatoes, chop them up some.
• 5. Stir and scrape bottom of frying pan. Add drained macaroni to fry pan and stir well. Simmer for 10 or 12 minutes. Taste and adjust salt and pepper.
• 6. Serve with some sliced buttered bread of choice. Flavor improves after a day or two in fridge if you can keep it that long. Freezes well. Most Pasta gets a little soft after freezing or re-heating, but I don't mind that a bit.