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Goulash

Monday is Goulash!
Image by pag2525 via Flickr

My family loves Schwan’s goulash, so I went looking for a recipe so I could make it myself. I found this recipe at eHow.

Goulash with Ground Beef and Elbow Macaroni

INGREDIENTS:

* 1 tablespoon olive oil
* 1 lb. ground beef
* 1 clove garlic, crushed
* 1 onion, minced
* 1 box elbow macaroni
* 1 small can diced tomatoes
* 1 large can crushed tomatoes
* 1 small can water
* 1 tablespoon Italian Seasonings
* 2 teaspoons paprika

DIRECTIONS:

Pour the olive oil into a large pot on the stove and heat on medium high. Place a large pot of water on the stove to boil in order to cook the elbow macaroni.

Add the garlic and onion to the olive oil and saute for 3 minutes.

Place the ground beef into the pot and cook until is well browned. Drain the grease into an old coffee can or heat safe container.

Pour the elbow macaroni into the large, boiling pot of water and cook as directed on the packaging.

Add the can of diced tomatoes to the hamburger meat and continue to cook for 5 minutes.

Pour the crushed tomatoes and water into the pot with the ground beef, then add the Italian seasonings and paprika.

Drain the elbow macaroni, add it to the hamburger goulash and stir well. Serve warm with salad and crusty, Italian bread.

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August 26th, 2010 | Tags: , , , | Category: Beef, Pasta | 4 comments

Coffee-Braised Pot Roast with Caramelized Onions

Coffee-Braised Pot Roast with Caramelized Onions
source: Lifescript “7 Scrumptious Dinners for Dieters”

This recipe is reminiscent of a pot roast made with onion-soup mix, but you won’t miss the excess sodium. Although it’s not the leanest cut of beef, chuck is still our choice for pot roast because it doesn’t dry out during braising. You’ll find pockets of fat as you carve it, but they are easy to remove.

Serves: 10
Preparation time: 3-1/4 hours

Ingredients
1 4-pound beef chuck roast, trimmed of fat
1/2 teaspoon salt, or to taste
Freshly ground pepper to taste
4 teaspoons extra-virgin olive oil, divided
2 large onions, halved and thinly sliced (4 cups)
4 cloves garlic, minced
1 teaspoon dried thyme
3/4 cup strong brewed coffee
2 tablespoons balsamic vinegar
2 tablespoons cornstarch mixed with 2 tablespoons water

Preparation
1. Preheat oven to 300°F.

2. Season beef with salt and pepper. Heat 2 teaspoons oil in a Dutch oven or soup pot over medium-high heat. Add beef and cook, turning from time to time, until well browned on all sides, 5-7 minutes. Transfer to a plate.

3. Add the remaining 2 teaspoons oil to the pot. Add onions, reduce heat to medium and cook, stirring often, until softened and golden, 5-7 minutes. Add garlic and thyme; cook, stirring, for 1 minute. Stir in coffee and vinegar; bring to a simmer. Return the beef to the pot and spoon some onions over it. Cover and transfer to the oven.

4. Braise the beef in the oven until fork-tender but not falling apart, 2-1/2 to 3 hours. Transfer beef to a cutting board, tent with foil and let rest for about 10 minutes.

5. Meanwhile, skim fat from the braising liquid; bring to a boil over medium-high heat. Add the cornstarch mixture and cook, whisking, until the gravy thickens slightly, about 1 minute. Season with pepper. Carve the beef and serve with gravy.

Slow-Cooker Variation: In Step 2, transfer the browned beef to a slow cooker. In Step 3, use just 1/2 cup coffee. Add the onion mixture to the slow cooker. In Step 4, cover and cook until beef is tender, 4-1/2 to 5 hours on High or 7-8 hours on Low. In Step 5, pour the liquid into a medium saucepan and continue as directed.

Enjoy!

Nutrition Facts
Per serving:
252 calories
12 g fat (4 g sat, 6 g mono)
97 mg cholesterol
5 g carbohydrate
29 g protein
172 mg sodium

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August 23rd, 2010 | Tags: , , | Category: Beef | One comment

Italian Style Pot Roast

Italian Style Pot Roast

INGREDIENTS:

3 or 4lb. chuck roast

Large bulb of garlic

Fresh rosemary and thyme

1 whole onion cut into large chunks

Canned diced tomatoes (fire roasted if possible) about 15oz

Whole carrots, scraped clean and cut into large chunks

2/3rds of a bottle of good red wine

1 1/2 cups of beef stock

DIRECTIONS:

Slice a clove of garlic very thin, then make tiny slits all over the pot roast and insert the garlic slices. Season with salt and pepper on all sides.

Heat up a large oven-proof pot until very hot. Pour olive oil in pan and sear meat on both sides till it’s nicely browned.

Take out the meat and throw 6 whole garlic cloves that have been smashed with the side of your knife into the pot, along with the onion and carrot chunks.

Throw the rosemary and thyme in whole, the individual herbs will fall in and you can pick the stems out at the end. Stir well until the herbs and veggies are carmelized. Add the tomatoes, wine, and broth. Bring to a boil, then place meat back in, and put it all in the oven for about 3 1/2 hours at 325 degrees.

Serve with mashed potatoes or egg noodles.

August 23rd, 2010 | Tags: , , | Category: Beef | 3 comments
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