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Easy Scallops Alfredo
Ground Beef and Noodle Goulash
| By : |
Although there’s nothing authentically Hungarian about this dish, it’s a
reasonable replication of the dish called goulash that was a favorite in the
’50s and ’60s in North America, often served at roadside diners. Once the
ground beef’s been cooked, chop it into small chunks (instead of shreds) so
the dish is more like a casserole rather than a stew.
There’s nothing like good paprika. It has a peppery flavor and isn’t just
a red coloring agent. You need not (and probably shouldn’t) use “hot”
Hungarian paprika here, but a better bottling of ground paprika will make
all the difference. If your paprika is more than a year or so old, trade up!
| Prep Time | 5 minutes |
| Cook Time | 27 minutes |
| Servings |
4-6 servings
|
Ingredients
- 3 1/2 cups diced tomatoes packed in juice
28‑ounce can - 2 cups beef or chicken broth
- 2 whole jarred roasted red peppers cut into thin strips
- 1 tbsp mild paprika
- 2 tsp stemmed and minced fresh oregano leaves or
1 teaspoon dried oregano - 1/2 tsp fennel seeds
- 1/2 tsp table salt
- 1 lb frozen ground beef
- 12 ounce regular, no‑yolk, or gluten-free dried egg noodles
Ingredients
|
|
Instructions
- Stir the tomatoes, broth, red pepper strips, paprika, oregano, fennel seeds, and salt in an Instant Pot. Set the chunk of ground beef into this sauce. Lock the lid onto the pot.
- Option 1 Max Pressure Cooker
Press Pressure cook on Max pressure for 12 minutes with the Keep Warm setting off. - Option 2 All Pressure Cookers
Press Meat/Stew or Pressure cook (Manual) on High pressure for 15 minutes with the Keep Warm setting off. The valve must be closed. Option 2 All Pressure Cookers
Press Meat/Stew or Pressure cook (Manual) on High pressure for 15 minutes with the Keep Warm setting off. The valve must be closed. - Use the quick-release method to bring the pot’s pressure back to normal. Unlatch the lid and open the cooker. Use the edge of a large metal spoon and a meat fork to break the ground beef chunk into small, bite-sized bits, about like tiny meatballs. (The meat will still be pink or red inside.) Stir in the egg noodles and lock the lid back onto the pot.
- Option 1 Max Pressure Cooker
Press Pressure cook on Max pressure for 3 minutes with the Keep Warm setting off. - Option 2 All Pressure Cookers
Press Meat/Stew or Pressure cook (Manual) on High pressure for 4 minutes with the Keep Warm setting off. The valve must be closed. - Use the quick-release method again to bring the pot’s pressure back to normal. Unlatch the lid and open the cooker. Stir well before serving.
Recipe Notes
Beyond
• For a richer stew, stir up to
• Or for brighter flavor, stir up to
• Add up to
top of the dish without dropping the temperature of the sauce too much.
• Garnish the servings with ground black or red pepper, if desired.
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The flavor is amazing in this dish. I would add a 16oz bag of egg noodles next time, only because there was still a decent amount of liquid remaining in the pot when it was finished. Will absolutely make this again.
What size jarred roasted red peppers
Hello everyone. Thanks for this good recipe. I want to share my favorite recipe too – baked salmon. I really love to eat salmon with rice and I add a lot of spice. I took recipe how long to cook salmon here club.cooking/articles/how-long-to-cook-salmon/
I didn’t get a response of how many jars of roasted peppers. SO I used just one large jar for this recipe. I think it’s enough peppers.
That being said …my family loved it.
I like the recipe because I dont have to precook meat and noodles