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Fri Jan 22, 2021, 07:10 AM

Making goulash today ? As novice

Has anyone ever cooked the macaroni noodles in with tomato sauce. Or is it better just to do them separate. Any recipe ideas appreciated as well.

Iím doing more of American version ground burger tomato sauce onions peppers noodles paprika. Thanks in advance for any info for this novice cook. I really enjoy cooking at 54.

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Arrow 13 replies Author Time Post
Reply Making goulash today ? As novice (Original post)
TEB Jan 2021 OP
The Polack MSgt Jan 2021 #1
Ohiogal Jan 2021 #2
procon Jan 2021 #3
In_The_Wind Jan 2021 #4
Siwsan Jan 2021 #5
irisblue Jan 2021 #6
Staph Jan 2021 #10
LAS14 Jan 2021 #7
Wawannabe Jan 2021 #8
flotsam Jan 2021 #9
herding cats Jan 2021 #12
trof Jan 2021 #11
spinbaby Jan 2021 #13

Response to TEB (Original post)

Fri Jan 22, 2021, 07:16 AM

1. Cook the noodles half way

In salted water and finish in the sauce

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Response to TEB (Original post)

Fri Jan 22, 2021, 07:27 AM

2. What time is breakfast?

That sounds so good. Can I bring 2 boys and a hungry Lab?

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Response to TEB (Original post)

Fri Jan 22, 2021, 07:30 AM

3. Yes, you can cook the macaroni in with sauce.

It will take a lot longer for the macaroni to get tender because you can't heat the sauce to a full roiling boil like you would if they were cooked in water. Stir often so it doesn't boil or start to scorch on the bottom. If you have an instant pot the time is greatly reduced.

Make sure you have enough sauce to completely cover the macaroni. It will absorb the sauce as it cooks so you will need to either add more or use another liquid like wine or water.

You might want to add some basil and oregano in addition to salt and pepper. Another good addition is some beans, I like kidney beans. Cheese is great too.

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Response to TEB (Original post)

Fri Jan 22, 2021, 07:31 AM

4. Sounds good!

The noodles will turn to mush if you add them too soon.

Cook as per post #1 suggested.

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Response to TEB (Original post)

Fri Jan 22, 2021, 07:31 AM

5. I've started using Smoky Paprika instead of just regular Paprika

At first I was kind of 'Errrr' but then my taste buds did a little flip and the flavor is amazing.

I also love to add diced green and sweet pepper, right at the end so that they still have a little 'crispy crunch'. I love lots of different textures in Goulash.

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Response to Siwsan (Reply #5)

Fri Jan 22, 2021, 09:32 AM

6. 🔼🔼🔼🔼🔼 strong 2nd recommendation for smokey paprika

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Response to Siwsan (Reply #5)

Fri Jan 22, 2021, 07:29 PM

10. Third recommendation for smoky paprika!

It does wonderful things for deviled eggs, and I've even put it in egg salad. I love the taste!


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Response to TEB (Original post)

Fri Jan 22, 2021, 10:58 AM

7. Try it both ways (at different times). Different effects. Both yummy. nt

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Response to TEB (Original post)

Fri Jan 22, 2021, 11:52 AM

8. Cook noodles separate

They will soak up all your juice and make the dish dry

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Response to TEB (Original post)

Fri Jan 22, 2021, 04:53 PM

9. I see what your doing

It will take a bit more time but you add around 2 cups of water for each half pound of pasta. It's kitchen facts not rocket science-Add the water and toward the end observe the consistency-either add a bit more water if the pasta is still more al dente than preference of cook down till a tad thicker though the pasta will be softer. That's what you eat tonight and adjust liquid next time.

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Response to flotsam (Reply #9)

Fri Jan 22, 2021, 08:07 PM

12. This! 👆

It adds a creamy texture to cook the pasta in the sauce. I love this method when I'm making a vodka sauce.

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Response to TEB (Original post)

Fri Jan 22, 2021, 07:30 PM

11. I don't think you can use too much paprika.

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Response to TEB (Original post)

Sat Jan 23, 2021, 11:06 AM

13. I had to look up what you were even talking about

I grew up with goulash as a thick beef stew served alongside potato dumplings. What youíre making is what I always thought of as chili mac, except with paprika instead of chili powder.

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