2897. BACON CHEESEBURGER GOULASH

1 lb. ground beef
3 slices bacon
1 can tomato soup
1 cup penne or elbow noodles, uncooked
8 oz. shredded cheese

Cut bacon into 1 inch pieces and cook until crisp. Meanwhile, boil water for noodles. Add ground beef to bacon and brown. When beef is browned drain off grease. Add tomato soup to meat, add cooked noodles. Melt cheese on top.

bacon recipe courtesy of: Casey Sample, A Soldier's Chow, FamilyCookbookProject.com

883. CABBAGE and BACON GOULASH

serves 6


2 tablespoon butter
2 potatoes, cut into smallish cubes
4 carrots, sliced
several whole small onions
2 stalks of celery, sliced
1 bay leaf
3 cups water
1 1/2 lb. bacon, cut in bite-sized pieces
1 cabbage, cut into chunks
salt and pepper
2 cups milk

Melt butter in a heavy pot. Add veggies, (but cabbage) and saute over medium heat for five minutes. Add bacon and bay leaf, and stir for a couple more minutes. Add water, seasonings, and simmer for an hour. Add cabbage, and simmer for 15 minutes. Add milk and bring to heat.


courtesy of: YumYum.com

763. HUNGARIAN GOULASH with BEER and BACON

makes 8 servings


3 slices bacon, chopped
4 tablespoons butter
4 cups chopped onions, about 2 large
3 pounds chuck roast, cut into 1-inch pieces
4 cloves garlic, minced
1 tablespoon caraway seeds, toasted and ground
3 tablespoons sweet Hungarian paprika
½ to 1 teaspoon hot Hungarian paprika
4 cups beer
1 cup beef or chicken broth
1 cup water
1 (28-ounce) can tomatoes, drained and chopped
1 green bell pepper, cut into 1-inch pieces
1 teaspoon salt
¼ teaspoon freshly ground black pepper
Sour cream, at room temperature

Cook bacon in large, heavy soup pot until crispy. With slotted spoon, transfer bacon to small bowl and set aside.

Add 2 tablespoons butter to bacon drippings in pot. Add onions and sauté over medium heat until tender and brown, about 15 to20 minutes. Transfer onions to a bowl and set aside.

Put 2 more tablespoons butter into pot. Increase heat to medium-high. Sauté meat in two batches, stirring occasionally until meat is brown on all sides. Add garlic to last batch and cook for 2 minutes. Put all meat back into pot. Stir sweet and hot paprika, ground caraway seeds and black pepper into meat mixture. Add beer, broth and water, stirring up any browned bits from bottom of pot. Add reserved onions and bacon to pot. Bring to a boil, reduce heat and simmer, covered, for about 2 hours.

Add the tomatoes and green pepper and simmer, uncovered, until the green peppers are tender and the sauce is a little thickened, 20 to 30 minutes. Season to taste with salt and more pepper.

To serve, ladle the goulash into bowls with a potato dumpling and garnish with a dollop of sour cream.


NOTE: Toast caraway seeds in a small skillet over low heat, stirring occasionally. Remove from heat when seeds become fragrant.

NOTE: Make this goulash a day or two ahead of time if you can so that the flavors have time to meld.


courtesy of: Sue Doeden's All About Food, Sue Doeden, Bemidji, Minnesota

521. TRANSYLVANIAN GOULASH with CRUMBLED BACON GARNISH

Yield: 8 servings (serving size: 1 cup)


3 chicken breast halves (about 1 1/2 pounds), skinned
3 chicken drumsticks (about 3/4 pound), skinned
3 chicken thighs (about 3/4 pound), skinned
4 bacon slices
1 cup diced onion
1 garlic clove, minced
1 cup diced green bell pepper
2 (14.5-ounce) cans diced Italian-style tomatoes, undrained
1/2 cup dry red wine
1 1/2 teaspoons paprika
1/4 teaspoon salt
1/4 teaspoon dried tarragon
1/4 teaspoon pepper

Place chicken in a Dutch oven, and add water to cover. Bring to a boil; cover, reduce heat, and simmer 45 minutes or until tender. Drain chicken in a colander over a bowl; reserve 1 cup chicken broth. Remove chicken from bones, and shred meat with 2 forks. Cover and chill.

Cook bacon in pan over medium-high heat until crisp; crumble and set aside.

Add onion and garlic to bacon drippings in pan, and sauté 7 minutes or until lightly browned. Add the bell pepper and tomatoes, and cook over medium heat 30 minutes, stirring frequently. Stir in reserved chicken broth, wine, and remaining ingredients, and bring to a boil. Partially cover tomato mixture, reduce heat, and simmer 30 minutes. Add the shredded chicken; cook 15 minutes or until thoroughly heated. Ladle goulash into soup bowls, and sprinkle with crumbled bacon.


courtesy of: Cooking Light, November 1997 / 2100 Lakeshore Drive Birmingham, Alabama 35209