How To make Chuck Wagon Goulash
2 lb Ground beef
1 tb Salad oil
1 lg Onion, chopped
1/4 c Cilantro, chopped fine
2 ea Celery stalks, chopped
4 lg Tomatoes, chopped
3 ea Jalapeno's, chopped
2 cn Red beans, drained
10 oz Package spaghetti, cooked
1 tb Cayenne Pepper
Salt to taste Pepper to taste 1 tb Chili powder
2 c Parmesan cheese
1. Brown ground beef lightly in oil; add onion and
celery and cook until onion is yellow and celery is soft. 2. Add beans, tomatoes, cilantro, jalapeno's and
spaghetti and seasoning; place in a 9 1/2 x 13-inch casserole. 3. Bake at 350?F until hot and bubbly.
4. Grated cheese may be put on top last 15 minutes of
baking. Posted by Bob Hogan, Co-Moderator I-Link Cuisine,and Super-Sysop of Lucifer-Net/Byte Brothers, Wichita Kansas 316-554-0005
How To make Chuck Wagon Goulash's Videos
Restoring an 1800s Chuck Wagon Part 2 | Cowboy Cooking History
Join us for Part 2 of our chuck wagon restoration project and step back into cowboy history.
#campcooking #chuckwagon #oldwest
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Recipe for One Pot Ground Chuck Goulash with Penne Rigate
I love a one pot dish and this Goulash is perfect because there are not many dishes to be washed. It is a simple and delicious dish and my family loves it. Ingredients below.
Ingredients
1 1/2 pounds ground chuck
1 yellow onion
1 green bell pepper
1 can fire roasted tomatoes with garlic
1 lg. can crushed tomatoes
1 can tomato sauce
1 small cheap can spaghetti sauce
1 1/4 cups water
1 pound box penne rigate pasta
salt and pepper to your taste
1/2 Tbsp Italian Seasoning
1 Tbsp Parsley Flakes
Basil Leaves (to your taste)
1/2 Tbsp Basil Pesto
1/2 cup Parmesan Cheese
1 cup Grated Cheddar Cheese
Red Enamel 6 Quart Dutch Oven
1500 Watt NuWave Precision Induction Cooktop
3 piece Silicone Spatula Set
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Hungarian Goulash - The Ultimate Beef Stew
Today we're making Hungarian Goulash. This is another awesome beef chuck stew recipe. The sum of the ingredients comes together and makes one of the best beef stews you will ever taste.
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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
INGREDIENTS WITH GRAM AMOUNTS
1/4 pound (114g) bacon - 1-inch pieces
2 pounds (910g) chuck roast - 2-inch cubes
1/4 cup (30g) flour - for dredging only, discard remainder
2 large yellow onions - diced
3 large bell peppers - assorted, chopped
2 large carrots - diced
5 cloves garlic - minced
3 plum tomatoes - chopped
1 teaspoon caraway seeds
5 tablespoons (30g) Hungarian paprika
2 large bay leaves
5 cups (1200g) low-sodium beef stock or broth
3 medium Yukon Gold potatoes - 1-inch cubes
3 tablespoons flat-leaf parsley - minced
salt and pepper - to taste
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Chuckwagon Trail Stew | Cowboy Beef Stew
This week we’re making trail stew. With winter in full swing, make a big pot of this cowboy stew to warm you up!
#trailstew #cowboystew #beefstewrecipe
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Beef Goulash | How to Make American Goulash
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Perfect Beef Stew!
#shorts #beefstew #stew
Beef stew
Ingredients:
4 Lbs Beef Chuck Roast (cut into cubes)
1 Onion (diced)
3 Ribs Celery (diced)
3 Carrots (diced) + 4 Carrots (sliced)
2 Cups Russet Potatoes (quartered)
4 Garlic Cloves (minced)
2 Tbsp Tomato Paste
1/3 Bottle Cabernet Wine
1 Tbsp Rosemary (chopped)
2 Sprigs of Thyme
2 Bay Leaves
4 Cups Beef Stock
3 Tbsp Corn Starch + 6 Tbsp Cold Water (slurry)
Olive Oil
Parsley (chopped)
Salt and Pepper
Instructions:
In a large bowl add the beef cubes and season with olive oil, salt, and pepper.
In a large pot or Dutch oven on medium heat. Add oil and sear the beef in batches. Remove the beef from the pot and set aside.
Next add diced onion and caramelize slightly. Add celery, carrots, and garlic. Sauté till fragrant then season with salt and pepper.
Once the vegetables are softened, add tomato paste and brown slightly. Deglaze with red wine and bring to a simmer. Add the seared beef back to the pot along with rosemary, thyme, and bay leaf. Cover with beef stock. Season with more salt and pepper. Cover with a lid and braise in the oven set to 325 degrees Fahrenheit for 1.5 hours.
After 1.5 hours, add sliced carrots and potatoes. Continue to braise for another 1.5 hours until the beef is tender and the potatoes are soft. Next combine corn starch and cold water together making a slurry. Add the slurry to the simmering stew a little at a time until thickened to your desired thickness. Adjust the seasoning to your taste. Serve in a bowl and garnish with chopped parsley.
Enjoy!
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