Hungarian Goulash

Hungarian Goulash is a delicious beef stew (or soup) with tender chunks of beef and veggies in a rich paprika seasoned broth. This delicious dish is warm and comforting, perfect for a cold weather day.

Serve this over homemade noodles or with a side of bread or Biscuits to sop up any of the broth left in your bowl.

A pot of Hungarian goulash filled with beef and potatoes.

Now that it’s autumn, the only real way to stay warm is this delicious Hungarian Goulash (gulyás). Homemade goulash is a staple in our family, and could not be more comforting as the sun turns to snow!

In this easy Hungarian Goulash recipe, tender chunks of beef, onions, carrots, tomatoes, and potatoes are simmered to tender perfection in a savory beef broth. YUM!  While I most often simmer this on the stove, you can also make this easy Hungarian Goulash in the oven.  A house filled with the aromas of this stew is probably the most comforting way to say goodbye to my patio until next summer!

A white bowl of Hungarian goulash sprinkled with fresh parsley served with white bread.

What Is Goulash?

Well for starters, it is one of the most delicious comfort food that exists (it’s up there with my oldest daughter’s favorite appetizer, jalapeno popper dip). A traditional Hungarian Goulash is a soup or stew that is usually filled with root and other vegetables such as potatoes, carrots, onions, celery, peppers, and tomatoes.

It dates back centuries and was originally made by shepherds drying out meat to be able to store and then adding water to create a soup or stew.  Everyone seems to have their own way of making this dish and adds different veggies. Regardless, Hungarian Goulash is very different from an American Goulash Recipe which is more of a tomato, beef and macaroni dusg (and also sometimes known as American Chop Suey).

Goulash is seasoned with paprika and other fragrant spices like caraway seeds and sometimes even cajun! You will almost always find red meat in a Hungarian goulash, and because it is simmered at a lower temperature for a longer amount of time, it is the perfect way to use a cheaper cut of meat and save some money!

A scoop full of Hungarian goulash with carrots, potatoes, and tender beef.

How To Make Goulash

To make the perfect Hungarian goulash you’ll want to start with onions and beef as the base and plenty of Hungarian PaprikaFry the onions in butter until they are translucent.

Dredging the beef in flour creates a beautiful sear on the outside of the beef, which will deglaze and add a ton flavor to add to the dish (and help to thicken the broth)!

Add the beef to the pan and sear it on all sides. Next, deglaze the pan by slowly adding the beef broth to it. Once deglazed, add the tomatoes, potatoes, carrots, salt and pepper to taste.

Bring the Hungarian goulash to a boil, then reduce the heat, cover it, and simmer it for about an hour and a half (this is where it starts to smell like heaven throughout your house).  Serve the goulash on its own or over spaetzle or spooned over Mashed Potatoes! We always serve it with bread or 30 Minute Dinner Rolls to sop up any leftover gravy.

What is Hungarian Paprika

Paprika is made from grinding up dried peppers. Peppers can range from hot to mild, so paprika will vary from region to region. In a lot of American cooking like as deviled eggs, paprika is mainly used as a garnish.

In Hungarian cooking, paprika is usually used to flavor the dish instead of a garnish. Some paprika is smoked, some may be sweet, some may be mild, and some may have a stronger flavor. In Hungarian cooking, usually a mild to sweet paprika is used.

A close up of a delicious bowl of Hungarian goulash with bread.

Hungarian goulash freezes perfectly, making it ideal to make in batches for the winter. I love quickly warming up a single serving of this goulash recipe for a quick lunch or dinner!

More Soups You’ll Love

 

Hungarian Goulash

Tender beef and potatoes in a beefy broth seasoned with paprika.

  • 2 medium onions
  • 2 teaspoons butter
  • 1 teaspoon caraway seeds
  • 2 tablespoons paprika
  • 1/4 cup flour
  • 1 1/2 pound stewing beef (trimmed and cut into 1" cubes)
  • 2 cups beef broth
  • 1 cup diced tomatoes
  • 3 cups potatoes
  • 1 1/2 cup carrots
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  1. In a large pot, melt butter and add onion. Cook till translucent. Stir in caraway seeds and paprika and mix well.

  2. In a bowl, dredge the stew beef with flour. Add beef to the onion mixture and cook for about 2-3 minutes. 

  3. Slowly add about 1/4 cup of the beef broth to lift the brown bits off the bottom of the pan. Then add remaining broth, diced tomatoes, potatoes, carrots, salt and pepper. 

  4. Stir and bring to a boil, cover, then reduce to a simmer for about 1 1/2 -2 hours or until tender.

The post Hungarian Goulash appeared first on Spend With Pennies.

Denver Egg Casserole

This easy Egg Casserole recipe is the perfect breakfast recipe! Tender onions, green peppers, ham, and cheddar cheese are folded into eggs to create a low carb breakfast you didn’t know you needed in your life!

While I love a Overnight Sausage Breakfast Casserole, a simple and quick egg casserole is the perfect last minute breakfast option. The Denver Omelet is a classic flavor combination and if I’m ordering breakfast it’s always a go to for me!

While I do love to make a traditional Denver Omelet for myself, this easy egg casserole recipe is great to serve a family. 

A slice of Denver Egg Casserole on a plate with berries

How to Make Egg Casserole

I make this low carb egg casserole without hashbrowns and without bread which makes keto friendly as well! An egg casserole such as this one is so easy to make and unlike an overnight breakfast casserole, it can be prepped in a few minutes and put into the oven right away.

I use the traditional Denver omelet ingredients in this recipe but you and use any kind of veggies or meat making this the perfect way to clean out your fridge! Leftover Grilled Zucchini, ham, roasted veggies… all of it would work great in an egg casserole. If you’d like to make a vegetarian egg casserole you can skip the ham and add cooked mushrooms instead.

Denver omelet ingredients prepared to go into an easy egg casserole

I pre-cook the onions for a few minutes.  If you have any vegetables that contain a lot of water such as mushrooms or zucchini, it’s a good idea to cook them so your egg casserole sets up properly.

How to Make a Fluffy Egg Casserole

To make sure your egg casserole is fluffy, you’ll beat the eggs with cream until they’re nice and smooth.  The addition of cream really makes this casserole fluffy.

How Long to Bake Egg Casserole

You want to cook an egg casserole just long enough so it’s set, this keeps the inside fluffy. I bake this egg casserole for about 30-35 minutes.  To test if it’s cooked through, insert a knife in the center of the egg casserole and ensure it comes out clean.

raw eggs and veggies ready to be made into an egg casserole

Can You Freeze Egg Casserole?

Yes!! If I make this on the weekend for my husband and myself, we enjoy a couple of slices on Sunday morning.  Just like my favorite Make Ahead Egg Muffins, we reheat leftovers on weekday mornings for the perfect make ahead breakfast.

This should last about 3-4 days in the fridge. If you’re going to keep it longer than that, you’ll want to freeze it.  It will reheat perfectly in the microwave. When reheating, you’ll notice it leaks a little bit of liquid but don’t worry, that’s completely normal!

A browned and fluffy egg casserole in a dish

More Breakfast Recipes You’ll Love

Denver Egg Casserole

Tender onions, green peppers, ham, and cheddar cheese are folded into a fluffy eggs, making for the low carb breakfast you didn’t know you needed.

  • 9 large eggs
  • 1/2 cup heavy cream
  • 1/3 cup white onion (finely diced)
  • 1 tablespoon butter
  • 1 cup cheddar cheese (shredded)
  • 1 1/3 cups ham (diced)
  • 1/2 cup green pepper (or red)
  • black pepper to taste
  1. Preheat oven to 400°F.
  2. Cook onion in butter over medium heat until softened. Cool.
  3. Whisk eggs and cream. Stir in remaining ingredients.
  4. Pour into a greased 9×9 casserole dish.
  5. Bake 30-35 minutes or until a knife inserted in the center comes out clean.

The post Denver Egg Casserole appeared first on Spend With Pennies.

Denver Egg Casserole

This easy Egg Casserole recipe is the perfect breakfast recipe! Tender onions, green peppers, ham, and cheddar cheese are folded into eggs to create a low carb breakfast you didn’t know you needed in your life!

While I love a Overnight Sausage Breakfast Casserole, a simple and quick egg casserole is the perfect last minute breakfast option. The Denver Omelet is a classic flavor combination and if I’m ordering breakfast it’s always a go to for me!

While I do love to make a traditional Denver Omelet for myself, this easy egg casserole recipe is great to serve a family. 

A slice of Denver Egg Casserole on a plate with berries

How to Make Egg Casserole

I make this low carb egg casserole without hashbrowns and without bread which makes keto friendly as well! An egg casserole such as this one is so easy to make and unlike an overnight breakfast casserole, it can be prepped in a few minutes and put into the oven right away.

I use the traditional Denver omelet ingredients in this recipe but you and use any kind of veggies or meat making this the perfect way to clean out your fridge! Leftover Grilled Zucchini, ham, roasted veggies… all of it would work great in an egg casserole. If you’d like to make a vegetarian egg casserole you can skip the ham and add cooked mushrooms instead.

Denver omelet ingredients prepared to go into an easy egg casserole

I pre-cook the onions for a few minutes.  If you have any vegetables that contain a lot of water such as mushrooms or zucchini, it’s a good idea to cook them so your egg casserole sets up properly.

How to Make a Fluffy Egg Casserole

To make sure your egg casserole is fluffy, you’ll beat the eggs with cream until they’re nice and smooth.  The addition of cream really makes this casserole fluffy.

How Long to Bake Egg Casserole

You want to cook an egg casserole just long enough so it’s set, this keeps the inside fluffy. I bake this egg casserole for about 30-35 minutes.  To test if it’s cooked through, insert a knife in the center of the egg casserole and ensure it comes out clean.

raw eggs and veggies ready to be made into an egg casserole

Can You Freeze Egg Casserole?

Yes!! If I make this on the weekend for my husband and myself, we enjoy a couple of slices on Sunday morning.  Just like my favorite Make Ahead Egg Muffins, we reheat leftovers on weekday mornings for the perfect make ahead breakfast.

This should last about 3-4 days in the fridge. If you’re going to keep it longer than that, you’ll want to freeze it.  It will reheat perfectly in the microwave. When reheating, you’ll notice it leaks a little bit of liquid but don’t worry, that’s completely normal!

A browned and fluffy egg casserole in a dish

More Breakfast Recipes You’ll Love

Denver Egg Casserole

Tender onions, green peppers, ham, and cheddar cheese are folded into a fluffy eggs, making for the low carb breakfast you didn’t know you needed.

  • 9 large eggs
  • 1/2 cup heavy cream
  • 1/3 cup white onion (finely diced)
  • 1 tablespoon butter
  • 1 cup cheddar cheese (shredded)
  • 1 1/3 cups ham (diced)
  • 1/2 cup green pepper (or red)
  • black pepper to taste
  1. Preheat oven to 400°F.
  2. Cook onion in butter over medium heat until softened. Cool.
  3. Whisk eggs and cream. Stir in remaining ingredients.
  4. Pour into a greased 9×9 casserole dish.
  5. Bake 30-35 minutes or until a knife inserted in the center comes out clean.

The post Denver Egg Casserole appeared first on Spend With Pennies.

Salsa Chicken Casserole

Salsa Chicken Casserole is a fun dinner option that everyone raves about! We love Chicken Rice Casserole any which way it’s prepared but this Mexican chicken casserole definitely tops our list!

Spanish rice, corn, black beans, chicken, and salsa are topped with with cheddar cheese then baked until hot and bubbly! Top this easy recipe with sour cream, Homemade Salsa, jalapenos and crispy tortilla strips for the perfect meal!

I am so excited to partner with Zatarian’s Rice to create this easy and delicious salsa chicken casserole!

A place of salsa chicken casserole topped with sour cream, cilantro, and sour cream.

Rice is my 14 year old’s favorite food, she loves it served plain, as fried rice or even garlic butter rice! When she finds out rice is for dinner, she’s always thrilled so it’s a staple in our house! No matter what cuisine we are in the mood for, rice becomes a part of most of our meals.

This month is national rice month, and to celebrate we are eating our fair share of rice at home.  We quite often serve rice as a side dish, but when I need a complete meal, I go straight to a loaded chicken casserole like this one! 

Chicken rice casserole topped with hot and bubbly cheese fresh from the oven.

This easy casserole doesn’t require many dishes, can be prepared ahead of time and is comforting and delicious!  I often make make salsa chicken because it has so much flavor so I knew it would be perfect to incorporate those same flavors into this easy casserole!

How To Make Chicken Casserole

This chicken casserole recipe couldn’t be easier since it starts with Zatarian’s Spanish Rice Mix. It’s already loaded with flavor and seasonings makes this casserole a total breeze! 

Combining Zatarian’s Spanish Rice Mix with a bit of onion, beans and some of our favorite veggies makes the perfect base for this dish.

Zatarians Spanish Rice surrounded by other fresh ingredients to make salsa chicken casserole.

To keep this recipe extra fast, I use rotisserie chicken but any cooked chicken will do. I often make a batch of poached chicken to use in casseroles as it’s easy and always comes out tender!

In a casserole dish simply layer your veggies, chicken, salsa and cheese and bake until golden and bubbly.  So easy and so good!

To serve, top this Salsa Chicken Casserole with your favorite toppings like sour cream, fresh jalapenos, cilantro, tomatoes or green onions, and dig in!

Cheesy chicken casserole topped with melted cheddar cheese and fresh cilantro.

This chicken casserole is easy to make and I know your family is going to love it as much as ours does! Serve this with a fresh Cucumber Avocado Salad, some crusty bread (or 30 Minute Dinner Rolls) or even tortillas for scooping!

Can you Freeze a Chicken Casserole?

If you happen to have leftovers, this recipe reheats very well.

You can also make this ahead of time because this easy chicken casserole recipe freezes perfectly either before or after it has been baked. To bake from frozen, defrost in the refrigerator overnight. Bake at 350°F 30-35 minutes or until heated through.

More Rice Dishes You’ll Love

Salsa Chicken and Rice Casserole

Tender chicken and rice in a zesty cheesy casserole.

  • 1 tablespoon olive oil
  • ½ cup diced onion
  • 1 diced red or green bell pepper (I used half of each)
  • 2 cloves garlic
  • 1 tablespoon butter
  • 2 1/4 cup water
  • 1 Zatarain's® Spanish Rice
  • 1 1/2 cup salsa (divided (I used medium heat and the end result was a flavorful but mild dish, adjust heat to suit your preference!))
  • 1 15 oz can rinsed (drained, black beans)
  • 2/3 cup frozen corn
  • 2 cups shredded rotisserie chicken
  • 1 cup shredded cheddar cheese
  1. Preheat oven to 375F and lightly grease an 11″x7″ casserole dish with butter. Set aside.
  2. Place a large skillet over medium-high heat and cook onions and peppers in olive oil until tender (about 3-5 minutes). Add garlic and butter and cook until fragrant and butter is melted.

  3. Add water, ZATARAIN’S® Spanish Rice and 1/2 cup of salsa. Stir well and bring to a boil.

  4. Reduce heat to low, cover, and simmer, stirring occasionally, for 20 minutes or until rice is tender.

  5. Add black beans, and corn and stir well. Transfer to prepared casserole dish and spread rice mixture in even layer into dish.
  6. Evenly spread shredded chicken over the top of the rice mixture. Top evenly with remaining 1 cup salsa and cover with cheddar cheese.

  7. Cover dish with foil and transfer to 375F oven and bake for 10-15 minutes or until cheese is melted.
  8. Serve, top with sour cream, cilantro, and corn chips, if desired.

Top with sour cream, cilantro, corn chips, and/or other desired toppings.

I have partnered with Zatarain’s Rice to bring you this belly warming recipe. Working with great brands I love allows me to keep bringing you the great recipes you love!

The post Salsa Chicken Casserole appeared first on Spend With Pennies.