Newfie Goulash
"This is an old recipe, made by my grandmother who lived on an island in the North Atlantic, long before 'Goulash' was made with ground beef. It was our typical meal when Mom was rushed to put something hot and tasty on the table. My family and friends use it lots, and I add the grated Parmesan on top to give it a gourmet touch. Nice with a green salad." —
INGREDIENTS:
3 cups uncooked elbow macaroni1 tablespoon olive oil
1 onion, finely chopped
2 cloves garlic, minced
1 small green bell pepper, finely chopped
1 (12 ounce) can corned beef (using canned regular beef)
1 (10.75 ounce) can condensed tomato soup (using home made rotel)
1/3 cup ketchup
salt and ground black pepper to taste
1 cup freshly shredded Parmesan cheese
DIRECTIONS:
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.Heat the olive oil in a large pot over medium heat, and cook the onion and garlic until the onion is soft, about 5 minutes; stir in the green pepper, and cook until tender, about 8 more minutes. Mash the corned beef into the pot, and simmer until hot. Mix in the tomato soup, ketchup, cooked macaroni, salt and black pepper; stir to combine, and bring the mixture to a simmer over medium-low heat. Sprinkle the Parmesan cheese on top, and serve.
BEEF NOODLE BAKE
Printed from COOKS.COMUntested recipe - please leave notes if you try it!
2 tbsp. extra virgin olive oil
1 lb. lean ground beef (using canned beef chunks)
3 cloves garlic, minced
1/2 tsp. sea salt
pinch of pepper
2 cans (8 oz) tomato sauce (using 16 oz home canned sauce)
1/2 lb. fettuccine noodles
1 bunch (about 1/2 cup) scallions, with green top, chopped (using chives)
1 pkg. (3 oz.) cream cheese
1 cup dairy sour cream
1/2 cup grated Parmesan or Asiago cheese
Heat oil in a large skillet. Add ground beef and cook, stirring with a fork,
until meat is broken up and has lost its red color. Add garlic, salt, pepper
and tomato sauce. Cover and simmer 20 minutes, stirring occasionally.
Cook noodles and drain thoroughly.
Preheat oven to 350°F.
Combine scallions, cream cheese and sour cream. Put 1/3 of the noodles
in the bottom of a large buttered casserole, spread with 1/3 of the sour
cream mixture and cover with 1/3 of the meat sauce.
Repeat layering until all ingredients are used. Sprinkle top of casserole
with cheese.
Bake casserole 30 to 40 minutes, or until very hot and bubbly.
Makes 6 servings.
BEEF SKILLET FIESTA
Printed from COOKS.COMUNTESTED
1 lb. ground beef (using canned beef chunks)
1 tbsp. oil
1/4 c. diced onion
2 tsp. salt
1 tsp. chili powder
1/4 tsp. pepper
1 lb. can tomatoes (2 c.) (using home canned Rotel)
1/2 c. thin strips green pepper
1 1/3 c. Minute Rice
1 beef bouillon cube (using reduced sodium better than bouillon)
Brown beef in oil, add onion and cook on low until onion is tender. Add
seasonings, tomatoes, bouillon cube and bring to a boil. Stir in green
pepper; boil again. Stir in rice. Remove from heat; cover and let stand for
5 minutes. Flake with fork.
If it seems dry, add V-8 juice or tomato juice.
BEEF-SPANISH RICE CASSEROLE
Printed from COOKS.COM
UNTESTED
2 onions, sliced
2 green peppers, cut fine
1 lb. ground beef (using canned beef chunks)
2 c. canned tomatoes
1/2 c. uncooked rice
1 tsp. chili powder
1 tsp. salt
1/4 tsp. pepper
1. Cook onions and green peppers and ground beef until brown.
2. Add tomatoes, rice and seasonings.
3. Arrange in casserole; cover and bake 375 degrees for 45 minutes to 60
minutes until done.
TEXAS BEEF SKILLET
Printed from COOKS.COM - edited for smaller meal - divided by 3
UNTESTED
1 lbs. ground beef (using canned beef chunks)
2/3 c. chopped onions
1 (16 oz.) cans tomatoes, cut up (using home made Rotel)
1 (15 oz.) cans kidney beans
1/2 c. quick cooking rice
3 tbsp. chopped green pepper
1 1/2 tsp. chili powder
1/2 tsp. garlic powder
1/2 c. water
1/8 tsp. salt
2/3 c. grated cheese
In a skillet cook ground beef and onion until meat is browned and onion is
tender. Drain fat; stir in undrained tomatoes, kidney beans, uncooked
rice, green pepper, chili powder, garlic powder, water and salt. Bring to
boil and reduce heat. Simmer, covered 20 minutes, stirring occasionally.
Top with cheese.
Hungarian Beef Goulash
INGREDIENTS
- 2 pounds beef stew meat, (such as chuck), trimmed and cubed
- 2 teaspoons caraway seeds
- 1 1/2-2 tablespoons sweet or hot paprika, (or a mixture of the two), preferably Hungarian (see Ingredient Note)
- 1/4 teaspoon salt
- Freshly ground pepper, to taste
- 1 large or 2 medium onions, chopped
- 1 small red bell pepper, chopped
- 1 14-ounce can diced tomatoes
- 1 14-ounce can reduced-sodium beef broth
- 1 teaspoon Worcestershire sauce
- 3 cloves garlic, minced
- 2 bay leaves
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 2 tablespoons chopped fresh parsley
- PREPARATION
- Place beef in a 4-quart or larger slow cooker. Crush caraway seeds with the bottom of a saucepan. Transfer to a small bowl and stir in paprika, salt and pepper. Sprinkle the beef with the spice mixture and toss to coat well. Top with onion and bell pepper.
- Combine tomatoes, broth, Worcestershire sauce and garlic in a medium saucepan; bring to a simmer. Pour over the beef and vegetables. Place bay leaves on top. Cover and cook until the beef is very tender, 4 to 4 1/2 hours on high or 7 to 7 1/2 hours on low.
- Discard the bay leaves; skim or blot any visible fat from the surface of the stew. Add the cornstarch mixture to the stew and cook on high, stirring 2 or 3 times, until slightly thickened, 10 to 15 minutes. Serve sprinkled with parsley.
TIPS & NOTES
- Make Ahead Tip: Cover and refrigerate for up to 2 days or freeze for up to 4 months. | Prep ahead: Trim beef and coat with spice mixture. Prepare vegetables. Combine tomatoes, broth, Worcestershire sauce and garlic. Refrigerate in separate covered containers for up to 1 day.
- Ingredient Note: Paprika specifically labeled as “Hungarian” is worth seeking out for this dish because it delivers a fuller, richer flavor than regular or Spanish paprika. Find it at specialty-foods store or online at HungarianDeli.com and penzeys.com.
NUTRITION
Per serving: 180 calories; 5 g fat ( 2 g sat , 2 g mono ); 48 mg cholesterol; 6 g carbohydrates; 0 g added sugars; 25 g protein; 1 g fiber; 250 mg sodium; 298 mg potassium.
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