![]() When shopping for your Italian dinner menu, you can choose from flat pastas, tube pastas, tiny pastas, and even stuffed pastas. For instance, the thin strands of capellini are perfect for serving with a light and creamy shrimp pasta recipe and the tiny grain-like shape of orzo pasta is great for making pasta salads. But depending on your pasta recipe, the size, shape, and texture of the pasta all play a role in which type you should use.Ĭonsider the final dish before you pick out which pasta to make. Whether it's classic pasta shapes or fun new variations with twists and ruffles, there are so many different options to choose from in the world of pasta. To avoid overcooking the macaroni noodles, consider cooking them in a separate pot.With more than 600 different pasta shapes, it's no wonder Ree Drummond makes pasta one of her go-to easy dinners during the week! "If I were stranded on a desert island and could choose only one category of food to eat the rest of my life, I'd pick pasta hands down," she says. Sometimes, you can’t help but overcook pasta, especially when making one-pot dishes.The ingredients are basic but the flavors are phenomenal. Here’s a good tip for all stews in general: use a mirepoix (onion, carrot, celery) for the base of your soup.You could also deglaze it in some red wine. Make the meat even more flavorful by seasoning it with paprika.For a creamier goulash, add a cup of sour cream into the mix.Instead of water, use beef broth to give the macaroni extra flavor and get better-tasting pasta.Want to give this American classic an Asian flair? Instead of macaroni noodles, use egg noodles for a new texture and flavor.Pasta turns mushy when reheated, so cook it separately from the soup and add it in once you’re about to serve. ![]() Planning to freeze your goulash? Make everything as you normally would, but skip the pasta.Meat and tomato sauce always tastes better with cheese, right? So load your goulash with tons of cheddar cheese to make it even more irresistibly good.If the beef is sticking to the pan, simply add some olive oil.Turkey is a wonderful option, especially for the weight-watchers out there. You can substitute ground beef with your choice of ground meats.For more delicate veggies, such as peas, add them in the last few minutes of cooking. Timing is key! For hearty veggies, such as potatoes and carrots, add them halfway through cooking. If you add veggies, do so in the latter part of cooking so you don’t end up with mushy and overcooked vegetables.Corn, beans, carrots, peas, zucchini, spinach, and mushrooms all make wonderful additions. Apart from the main ingredients, feel free to add your choice of veggies to make your goulash even more fantastic.If you want a soupier goulash, just add the macaroni noodles right away. But try to stay under 2 tablespoons or the goulash will become too thick. Add 1 to 2 tablespoons of all-purpose flour as you cook the onions. The secret? Don’t add the macaroni noodles at the beginning – allow the meat sauce to come to a boil before throwing them into the pot.Īnother trick is to use all-purpose flour to form a roux. One of the things we love the most about goulash is how thick its sauce is.
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