Best Davids Goulash Recipes

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.

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.

GOULASH

Steps:

• Place the oil in a large dutch oven or pot and place over medium-high heat. Once hot, add the onion and cook until slightly softened, about 3 minutes. Add the garlic and cook 1 more minute. Add the ground beef, breaking it up into little pieces with a wooden spoon, and cook until no pink remains, about 5 minutes. If a lot of liquid or fat remain in the skillet, drain most and discard.
• Add the beef broth, tomato sauce, diced tomatoes, 1/2 cup water, Worcestershire sauce, seasoned salt, Italian seasoning, paprika and ground black pepper. Stir to combine and return to a simmer.
• Add the macaroni and return the pot to a simmer once again. Reduce heat to medium low and cook for about 12 minutes, until the macaroni is tender, stirring occasionally. Remove from the heat and fold in the cheese. Stir until it is completely melted into the sauce. Serve topped with chopped herbs, if desired.

DAVID'S GOULASH

Steps:

• Cook pasta in a large saucepan as you are preparing remaining ingredients.
• Fry bacon to a crispness in a large frying pan and remove to a paper towel leaving drippings in the pan.
• They will be absorbed.
• Break apart the ground beef into small chunks and brown in the bacon drippings adding the onion and the garlic.
• Stir frequently as the meat browns and the onion becomes translucent.
• Add the tomatoes and stir to mix thoroughly.
• Allow to cook a few minutes for the meat to absorb the flavors.
• Drain the cooked macaroni and add to the pan, again mixing well.
• Cook on a low flame until almost all juices are absorbed. Crumble bacon over the Goulash before serving.
• Leftovers taste better the next day, so don't be afraid you are making too much.
• Goes well with a salad and french or italian bread.

BEEF CHEEK GOULASH

Steps:

• In a large heavy pot over medium-low heat, melt the duck fat (or heat the oil) and add the onions. Reduce heat to very low and cook slowly cook, stirring occasionally, until onions are a very dark brown, 1 1/2 to 2 hours. If necessary, toward the end of cooking, raise heat to medium and stir constantly until onions are browned.
• Meanwhile, place the red peppers in a steamer over boiling water and steam until very soft, 15 to 20 minutes. Transfer peppers to a food mill or blender and purée (straining afterward if using a blender). You should have 3/4 cup purée; reserve any remainder for another use.
• Add the tomato paste to the onions and cook until paste darkens, about 5 minutes. Add the sweet and hot paprikas and mix well. Add 7 cups water, the red pepper purée, the vinegar, dried marjoram, garlic, ground caraway seeds and lemon zest. Add half of each of the fresh marjoram, thyme and rosemary.
• Season the beef cheeks generously with salt and pepper and add them to the pot. Bring liquid to a bare simmer and cook partly covered, stirring only 3 or 4 times, for at least 3 hours, then add the rest of the fresh herbs and begin to check the cheeks' tenderness with a fork. They are done when they fall easily from the fork, after about 4 hours. They should be meltingly tender, but not fall apart. As some pieces will take longer than others, pull them from the liquid as they are done. Spread the cooked beef cheeks in a single layer on a baking sheet.
• When all the cheeks are done, pass the cooking liquid through a colander. (Don't use a sieve, as you want to push tiny bits of onion through to make a slightly chunky sauce.)
• Pour the sauce over the cheeks and season to taste with salt, pepper, additional fresh marjoram and cornichon juice. Serve immediately, very hot, or reheat by covering baking sheet and returning cheeks to oven at 350 degrees.