Goulash Recipe

Goulash Recipe
Goulash Recipe
We love the fact that everything in this recipe cooks in one pan—the beef, the sauce, and the pasta. Once the pasta is cooked this way, it will never go back to boiling water again.
Originally from medieval Hungary, goulash was a popular dish prepared by the region’s cowboys and shepherds – so you know it’s bound to be a hearty and hearty meal. We keep our version simple but rich in flavor: onions, bell peppers, and tomatoes in three different variations come together to season the beef on all fronts, and because we cook the pasta in tomato sauce and beef broth, none of the flavors are diluted with water. Just one cup of melted cheddar cheese goes a long way to seal deal on the taste pack—& if you’re eating with friends , the pan will be hollow seconds before you come back !
* Ingredients
° 1/2 pound turkey sausage ground
° 1/2 cup chopped onion finely
° 1/2 pound ground turkey
° 1 15 oz. A can of tomato sauce (I used the kind with Italian seasoning.)
° 2 tsps soy sauce
° 1 beef broth cube
° 1 14.5 oz. Tomatoes can be cut
° 1/4 teaspoon red pepper flakes
° 3/4 teaspoon dried oregano
° 1/2 teaspoon dried basil
° 1/2 cup finely chopped red pepper
° 1/2 teaspoon black pepper
° 1 cup uncooked pasta
° 2 tablespoons butter
° 1 tablespoon minced garlic. I used the jar
* instructions
Utilize a large cast iron skillet on medium heat, brown ground turkey together while flipping and slicing. ALSO aadd broth cube when browning meat.
Adding onions & peppers and stirring them joint until vegetables are soft.
Add the rest of the ingredients except the pasta. Miniimize heat also let it simmer for 21 min .
Adding uncooked pasta, covering also simmer for other 20 min . If blend thiken when you adding pasta, adding a some more water or tomato sauce. There must be enough liquid in pan to cooking the pasta.
After goulash is perfectly cooked, adding butter. I employed salted butter. I didn’t adding salt to the dish because I felt it was salty enough with the butter and broth.
Let it on for 11 to 21 min . The longer it is left before eating, the softer the pasta will be.
Enjoy !
10 Shares
PECAN PIE

PECAN PIE

Mongolian Ground Beef Noodles