Best Cowboy Goulash Recipes

Cheesy Hamburger Skillet (Or Helper, Goulash, Cowboy Stuff) image

Provided by Red_Apple_Guy

Time 30m

Yield 10 serving(s)

Number Of Ingredients 10

1 1/2 lbs ground beef
1 medium onion, chopped
1 (10 ounce) can Rotel Tomatoes (heat level of your choice)
1 (8 ounce) can tomato sauce
1 (15 ounce) can pinto beans (or chili, Texas, ranch beans)
2 tablespoons chili powder
5 ounces elbow macaroni (uncooked, about a cup)
1 1/2 cups cheese, shredded (cheddar, Mexican or similar)
water, as needed for consistency
salt and pepper

Steps:

Nutrition Facts : Calories 339.5, Fat 15.2, SaturatedFat 6.7, Cholesterol 57.1, Sodium 458.8, Carbohydrate 28.4, Fiber 5.3, Sugar 2, Protein 22.5

Cowboy Goulash image

Provided by samt53_10089201

Categories < 60 Mins

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 15

8 ounces elbow macaroni
2 tablespoons vegetable oil
1 cup diced green pepper
1 cup diced yellow onion
1 -1 1/2 lb lean ground beef
1/2 teaspoon salt
1 tablespoon Worcestershire sauce
1 teaspoon smoked paprika
1/2 teaspoon black pepper
2 tablespoons tomato paste
1 teaspoon garlic powder
10 ounces frozen corn, thawed or 1 (15 ounce) can corn, drained
1/2 lb bacon, cooked crisp and crumbled or 3 ounces bacon bits
3 cups beef gravy
6 ounces cheddar cheese, shredded

Steps:

Cook macaroni to al dente state; (6 minutes) drain and set aside.
Add vegetable oil to oven proof 12-inch skillet or Dutch oven. Heat to medium, then add peppers and onions; cook until just softened, 6-7 minutes.
Add ground beef and salt, cook until beef is cooked through, 5-6 minutes. Drain well.
Reduce heat to medium-low, add Worcestershire sauce, smoked paprika, black pepper, tomato paste, garlic powder, corn, and bacon. Stir well.
Carefully add beef gravy and elbow macaroni, stirring thoroughly. Simmer until heated through.
Top with cheddar cheese. Either cover with a lid or put it in the oven under the broiler for 2-3 minutes until melted.

Cowboy Campfire Goulash Grub image

Provided by FoxsMom

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 18

1 tablespoon olive oil
2 cloves garlic
2 carrots
2 stalks celery
1 cup frozen corn
1 (10 ounce) can rotel (diced tomatoes with chiles)
2 cups prepared shredded pork with barbecue sauce (I used Lloyd's, this is about 1/2 of a container's worth)
1 (6 ounce) can tomato paste
2 tablespoons yellow mustard
2 tablespoons cider vinegar
1 (14 ounce) can beef stock
1 teaspoon cumin
2 teaspoons chili powder
kosher salt and pepper
prepared rice or mashed potatoes
2 stalks chopped green onions
shredded cheddar cheese
sour cream

Steps:

Mince garlic and dice carrots and celery fine while heating oil. Sautee all together over medium heat until slightly translucent. Add corn, stir until thawed, and add beef broth and rotel. When this has come to a simmer, add bbq, tomato paste, condiments and seasoning. Allow to simmer until heated through and thickened, tasting and adjusting seasonings before serving. Serve on a bed of rice (or mashed potatoes would be good, too) topped with cheese, sour cream dollop, and a sprinkle of green onion. Yeeee-Haw!