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Goulash, in the style of Dixie.
Ingriedants.
2 Cans of Rotel tomatoes.
1 Can of whole tomatoes.
1 Can of diced tomatoes.
2 Cans of tomatoe sauce/paste. Note: If using a pressure cooker, use sauce, not paste. This way you will not have to use any water at all.
1 Whole yellow or white onion diced.
3-5 Cloves of chopped garlic.
2 lbs of ground beef. The greasier the better. 70/30 is preferred.
4 strips of raw thick cut bacon. Connecuh bacon is par excellent.
1 pound of raw elbow noodles.
2 teaspoons of white sugar.
1/4 cup soy sauce.
1/4 cup of W-shire sauce.
I teaspoon of Italian dry herbs.
1 pack of shredded 4 cheese blend.
Salt & Pepper to taste after cooking. Do not use salt while cooking under pressure with this recipe.
A few tips for pressure cooking.
1. Do not add any salt until after the cooking is complete. It's very easy to ruin your food if you salt up front and then cook under pressure.
2. Use instant pressure release, not natural release with this recipe, or you invite over cooking.
3. If you must use natural release for some reason, cut the cooking under pressure time in half. This is for natural release only.
4. For clarity, the cook time is for cooking under pressure at 12 PSI. If you are cooking at 15 PSI, reduce the cooking time by 5-6 minutes to avoid over cooking. If you are cooking at 5 PSI, double the cook time plus add 5-6 minutes to the doubled time.
Directions:
Brown the ground beef and bacon. Just before the meat is browned all of the way, throw in the onion and garlic to caramelized them and finish browning.
Here is the important part. Do not strain off the beef and bacon grease. Put the meat, grease and everything from the above list into the pressure cooker with the exception of the salt and cheese. They go in after the cooking is complete. Again, save the salt and cheese until the cooking is complete.
If cooking at 12 PSI, cook this for exactly 20 minutes under pressure and use instant release.
Open the lid and stir in the cheese and salt. Eat and enjoy my friends.
After 20 minutes cook time, instant release pressure.
When pressure is released, dump in cheese.
Stir cheese in well.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
Comments
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Looks easy & delicious! 2 of my favorite things!XL & MiniMax
“The stupid neither forgive nor forget; the naive forgive and forget; the wise forgive but do not forget.”
Red Bank, NJ -
I've never cooked with a pressure cooker. What are the advantages? Sorry for the HiJack.
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CanadianAnvil said:I've never cooked with a pressure cooker. What are the advantages? Sorry for the HiJack.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
CanadianAnvil said:I've never cooked with a pressure cooker. What are the advantages? Sorry for the HiJack.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Thanks for sharing! This is on my list now!
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Great one pot meal right there brother. That looks and sounds delicious!! Love the Ro-Tel twist, genius.Sandy Springs & Dawsonville Ga
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Looked like an easy recipe until I saw "four-cheese blend"!!!
_____________"Pro-Life" would be twenty students graduating from Sandy Hook next month
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Botch said:Looked like an easy recipe until I saw "four-cheese blend"!!!
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
As always, SGH, looks absolutely delicious and another thread I've bookmarked. Can't wait to try it! Thanks for the recipe!LBGE, 28" Blackstone
Georgia -
"For making rabbit and squirrel, a pressure cooker is a must in my opinion."
That comment is pure gold.
What about nutria?XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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Never owned or used a pressure cooker.
You got me thinking I ought try it.John in the Willamette Valley of Oregon -
Foghorn said:"For making rabbit and squirrel, a pressure cooker is a must in my opinion."
That comment is pure gold.
What about nutria?Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
jaydub58 said:Never owned or used a pressure cooker.
You got me thinking I ought try it.Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
@Dredger - Sister, here is the goulash recipe that you inquired about on the electric pressure cooker thread. Hope that you enjoy it.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Thata a great recipe to help get through the winter.
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Thanks!Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
Floyd Va -
@SGH I have a question why do you say go with a 70/30 ground beef ? Your end result looks awesome.. Great comfort food..Greensboro North Carolina
When in doubt Accelerate.... -
Thanks @SGH. That looks and sounds delicious. I'll be making it this week. I believe our extended fall is over with and we're back to cooler temps and this will be perfect on a cold night. Nice touch with the Rotel tomatoes to add a little zip. Copied and printed!
Large BGE
Greenville, SC -
You mean people outside the Midwest know what goulash is?"The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
WeberWho? said:You mean people outside the Midwest know what goulash is?johnmitchell said:@SGH I have a question why do you say go with a 70/30 ground beef ? Your end result looks awesome.. Great comfort food..Dredger said:
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
up here the cheese goes on top, and thats american chop sueyfukahwee maineyou can lead a fish to water but you can not make him drink it
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fishlessman said:up here the cheese goes on top, and thats american chop suey
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Bump for @slovelad. Here you go my friend.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
SGH, if you don't me asking, what's the make/model of your pressure cooker? There are a ton to choose from -- looks like you have one that you're very happy with. Thanks brother!
Shiny side up, rubber side down! PCB, FL
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Nevermind SGH. I found it another post. Cheers!
Shiny side up, rubber side down! PCB, FL
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mgillia said:SGH, if you don't me asking, what's the make/model of your pressure cooker? There are a ton to choose from -- looks like you have one that you're very happy with. Thanks brother!
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Thanks Brother! Ordering one now.
Shiny side up, rubber side down! PCB, FL
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mgillia said:Thanks Brother! Ordering one now.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Botch said:Looked like an easy recipe until I saw "four-cheese blend"!!!
Perhaps the cheese is what makes it "Dixie style"?
Also...NO paprika?? Unheard of!
Regardless, that still looks delicious and I'd eat a couple bowls of that right now.“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk -
HeavyG said:Cheese in goulash???
Absolutley brother. Cheese, along with bacon, makes everything better
Perhaps the cheese is what makes it "Dixie style"?
Indeed it is my friend^^^^^^^^^^^
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out.
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