Best Cajun Goulash Recipes

INSTANT POT CAJUN GOULASH

Steps:

• Pre-Heat your Instant Pot using the SAUTE function. When the display panel reads HOT add the butter, bell peppers, onion, sea salt, and black pepper. Sauté for 3 minutes, stirring periodically, then add ground turkey and minced garlic.
• Cook the until the turkey has browned, about 5 minutes. Add the tomatoes, broth, coconut milk, chickpea pasta, and cajun seasoning. Stir to combine.
• Put the lid on the pot and turn the vent valve to the SEALING position. Press CANCEL and select the MANUAL/PRESSURE COOK function. Use the +/- buttons to set the pot for 4 minutes.
• When the pot is finished cooking open the vent valve to quickly vent the pressure. Once the pin drops remove the lid, press the CANCEL button and let sit so that the noodles absorb all of the yummy juice. It will be a bit soupy when you remove the lid, the longer it sits and cools the more water is absorbed. Top with cayenne pepper and green onions or chives, Enjoy!

SOUTHERN-STYLE BEEF AND SAUSAGE AMERICAN GOULASH

Steps:

• Heat oil in a large pot over medium heat; saute the celery, green pepper and onion until softened.
• Add the ground beef and Italian sausage, cooking over medium high heat, until lightly browned and cooked through, breaking up the meat as it cooks.
• Add the andouille sausage and the garlic, stir and cook another 3 minutes.
• Add the Italian seasoning, salt, pepper, and Cajun seasoning, stir and cook another minute.
• Stir in the tomato sauce, diced tomatoes, stewed tomatoes, bay leaves and parsley, and bring to a boil. Reduce heat and simmer uncovered for 15 minutes.
• Add the beef broth and pasta, bring to a boil, reduce heat, cover and simmer for 20 minutes or until noodles are tender and liquids have reduced.
• Taste, adjust seasonings as needed, remove and discard bay leaves, and serve with a nice side salad and a green veggie.

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.

SOUTHERN GOULASH

Steps:

• 1. Brown ground beef along with the chopped onion and the chopped bell pepper.
• 2. Add the tomatoes, tomato sauce, and seasonings.
• 3. Then add macaroni and water.
• 4. Bring to a boil then turn to low. Stir well to be sure it isn't sticking.
• 5. Cover and simmer until the macaroni is tender and most of the water is absorbed. If it seems too dry add a little more water. If it's too liquid, just leave the top off for a little while and turn the heat up a little. The extra water will evaporate. It's usually not too moist, but sometimes you do have to add a little water. Don't overcook the pasta.
• 6. Before serving, sprinkle with the Parmesan and the cheddar cheeses.
• 7. If you used an ovenproof pan, you can run this in the oven to melt the cheese or just cover and let it melt on the stove. The cheese is something I added. My mother didn't put cheese on hers. I just happen to like cheese!

CAJUN GOULASH

Steps:

• 1. Saute the meat, onion, bell pepper, salt, and pepper in the oil. Cook for about 10 minutes on low heat, or until the pink is gone from the meat and the vegetables are cooked.
• 2. Cook the macaroni in about 3 cups of water for about 10 minutes.
• 3. Drain and add to the meat mixture.
• 4. Add the tomato sauce and Rotel tomatoes.
• 5. Stir and serve.

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.