My Dutch Oven Goulash

[Chile Chef]

My mom gave me her basic Goulash recipe but I've kicked it up a notch.


Prep time 20 minutes.
Cook time 35 minutes.

Ingredient's

1.1 pound of ground beef, cooked no drain.
2.1 cup white onion's loosely chopped. ( or less if you don't like onions )
3.2 cans of tomato soup
4.a can of green chiles in the juice.
5.2 cans of water "use your tomato soup can".
6.Half pound of bacon. cooked "cheat with pre cooked stuff, sliced small bits.
7.1 clove garlic loosely chopped.
8. 1 T Smoked peperika.
9. Roughly 1 T of lemon juice.
10.1 Can of diced tomato's.
11.Pinch of salt.
12.Add as much or as less noodles you want to.

add a pinch of salt to the burger then start the frying process, add the garlic & the onion.

Don't drain the grease, add 2 cans of tomato soup, add, 1 can of diced tomato's , Then bring to it to a boil, let cook for 5-8 minutes, Add everything turn it back down to a simmer, Add the noodles, let cook 30 minutes. with the lid on.

Pictures will come soon.

[Chile Chef]

Here's the images I told everyone I was going to put on here, Enjoy, I know I did!

[Chile Chef]

[Chile Chef]

Here's 3 more, then I'm done for the day!

[Uncle Bob]

Dish Looks Good...Pot Looks Good....Pour me a glass of tea, and pass da corn bread!!!

[Chile Chef]

Quote:

Originally Posted by Uncle Bob Dish Looks Good...Pot Looks Good....Pour me a glass of tea, and pass da corn bread!!!

Sure, no problem Bob, Now my problem will be storing it in the freezer, I don't have enough room in my freezer to store 2 containers of this stuff so I may give half of it to my folks when they come up for dinner.

[beginner_chef]

What kind of noodles do you use for this?

[Chile Chef]

Quote:

Originally Posted by beginner_chef What kind of noodles do you use for this?

Hi Beginner_chef, I've used those sea shell noodles.

You can get more of the juice inside the noodle and hold it it in.

It's really really good but I wish I had whole milk though, It would have made the goulash taste better.

[CasperImproved]

Quote:

Originally Posted by Chile Chef Sure, no problem Bob, Now my problem will be storing it in the freezer, I don't have enough room in my freezer to store 2 containers of this stuff so I may give half of it to my folks when they come up for dinner.

Have you thought about using ziploc bags rather than containers? You can fit the ziplock bags with the more liquid type contents (like goulash) in some pretty small spaces. You can also defrost what you cooked still in the bag in some water. I use to do that all the time for make a head meals (like white chicken chili) before heading out camping or up north to the cabin. Some things work pretty well that way. Goulash would be one that does.

bob

[Chile Chef]

Quote:

Originally Posted by CasperImproved Have you thought about using ziploc bags rather than containers? You can fit the ziplock bags with the more liquid type contents (like goulash) in some pretty small spaces. You can also defrost what you cooked still in the bag in some water. I use to do that all the time for make a head meals (like white chicken chili) before heading out camping or up north to the cabin. Some things work pretty well that way. Goulash would be one that does. bob

Thanks for the tip, Bob.