Bar Nothing Ranch Goulash

bar nothin ranch

©1988 UPDATED: 1999

AuthorDartagnan
DifficultyBeginner

"why be boring? Bar Nothing Ranch Goulash uses 3 distinct pastas to give a normal weeknight dish a bit of flair, as does a small amount of Bar Nothing HOT Breakfast Sausage"

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Yields1 Serving
Prep Time30 minsCook Time50 minsTotal Time1 hr 20 mins
 2 lbs fresh ground chuck
 1 cup white onion, chopped on large
 4 cloves garlic, roasted and minced
 6 oz mushrooms, chopped on large1/2 Crimini, 1/2 Shiitake
 2 tbsp unsalted butter
 3 ½ cups good water, heated
 24 oz Goya Tomato Sauce
 28 oz Fire Roasted Tomatoes
 2 tbsp Worcestershire Sauce
 2 tsp Kitchen Bouquet
 1 cup elbow macaroni
 1 cup Cavatappi #87
 ½ cup Dialini
 2 tbsp dried parsley
 1 tbsp dried oregano
 1 tbsp kosher salt
 2 tsp Bayou Sam's Triple Blast
 2 tsp dried basil
 2 tsp Hungarian HOT Paprika
 1 ½ tsp Spice Tribe Porcini Paradiso
 2 medium Bay Leaves
 1 tsp black pepper, ground medium
 ¼ tsp cayenne pepper
1

In a large pot, cook meat over medium high heat (light dusting of SPG or Counter Seasoning), breaking up the meat as it cooks into small pieces. Cook until the meat is cooked through. Drain a majority of the grease off.
OPTIONAL TECHNIQUE: Completely strain off all liquid into a small container. Place meat back in pot, place liquid in refrigerator for 10 minutes. In 10 minutes, resume cooking meat, remove separated fat from top of liquid, add small amount of gelled liquid back to pot.

2

Stir in the onions, mushrooms and garlic. Cook until the onions are translucent and mushrooms are soft.

3

Stir in water, tomato sauce, diced tomatoes, Worcestershire Sauce, Kitchen Bouquet and seasonings. Bring the mixture to a boil over medium heat.

4

Reduce the heat to low, cover, and simmer 20 minutes, stirring occasionally.

5

Stir in pasta.

6

Cover, and simmer over low heat until the pasta is tender, about 25 minutes, stirring occasionally.

7

Remove from heat, discard bay leaves, and refrigerate, if possible, overnight. If you must, you could serve then.
CONSIDERATION TIP: if serving immediately and still too much liquid, stir in small amounts of Zesty or Italian bread crumbs to thicken. It will thicken naturally over time. If too thick, scants amount of water until desired thickenss.

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Ingredients

 2 lbs fresh ground chuck
 1 cup white onion, chopped on large
 4 cloves garlic, roasted and minced
 6 oz mushrooms, chopped on large1/2 Crimini, 1/2 Shiitake
 2 tbsp unsalted butter
 3 ½ cups good water, heated
 24 oz Goya Tomato Sauce
 28 oz Fire Roasted Tomatoes
 2 tbsp Worcestershire Sauce
 2 tsp Kitchen Bouquet
 1 cup elbow macaroni
 1 cup Cavatappi #87
 ½ cup Dialini
 2 tbsp dried parsley
 1 tbsp dried oregano
 1 tbsp kosher salt
 2 tsp Bayou Sam's Triple Blast
 2 tsp dried basil
 2 tsp Hungarian HOT Paprika
 1 ½ tsp Spice Tribe Porcini Paradiso
 2 medium Bay Leaves
 1 tsp black pepper, ground medium
 ¼ tsp cayenne pepper

Directions

1

In a large pot, cook meat over medium high heat (light dusting of SPG or Counter Seasoning), breaking up the meat as it cooks into small pieces. Cook until the meat is cooked through. Drain a majority of the grease off.
OPTIONAL TECHNIQUE: Completely strain off all liquid into a small container. Place meat back in pot, place liquid in refrigerator for 10 minutes. In 10 minutes, resume cooking meat, remove separated fat from top of liquid, add small amount of gelled liquid back to pot.

2

Stir in the onions, mushrooms and garlic. Cook until the onions are translucent and mushrooms are soft.

3

Stir in water, tomato sauce, diced tomatoes, Worcestershire Sauce, Kitchen Bouquet and seasonings. Bring the mixture to a boil over medium heat.

4

Reduce the heat to low, cover, and simmer 20 minutes, stirring occasionally.

5

Stir in pasta.

6

Cover, and simmer over low heat until the pasta is tender, about 25 minutes, stirring occasionally.

7

Remove from heat, discard bay leaves, and refrigerate, if possible, overnight. If you must, you could serve then.
CONSIDERATION TIP: if serving immediately and still too much liquid, stir in small amounts of Zesty or Italian bread crumbs to thicken. It will thicken naturally over time. If too thick, scants amount of water until desired thickenss.

Bar Nothing Ranch Goulash
IngredientsDirections