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Bobbye Zee’s Hamburger Helper/Goulash AND ALL THE RECIPES
Zee IP Recipes
Ingredients
  • MY RECIPE
  • 1-½ pounds lean ground beef
  • 1 onion finely chopped
  • 1 garlic clove - minced
  • 1 beef bouillon cube
  • 1-/2 teaspoons paprika
  • 2 teaspoons garlic powder
  • Pinch cayenne powder
  • chili powder
  • Salt and pepper to taste
  • 2 cups uncooked macaroni
  • 1 14 oz can diced tomatoes
  • 1 8 oz can tomato sauce
  • 1 can corn (can use frozen)
  • 1 to 2 cups shredded cheddar cheese
  • STEPS
  • Turn on sauté and when HOT - add the ground beef and brown. When almost browned add the onion and cook until soft. Use a paper towel to blot out any grease.
  • Add the bouillon cube and some water to dissolve the cube.
  • Add the seasonings and stir well.
  • Stir in the tomatoes and sauce.
  • Add pasta and add enough water to just cover the pasta.
  • Manual/Pressure for 5 minutes (or ½ the time of the pasta you are using plus one minute). NPR 3 minutes.
  • Carefully open the pot and stir in cheddar cheese until melted. Stir in the corn and let it sit for a few minutes to heat.
  • Adjust seasonings.
  • If there is too much liquid BEFORE adding cheese - turn on sauté for a few minutes.
  •  
  • --------------------------
  • Bobbye Zee’s Hamburger Helper/Goulash
  •  
  • 1-½ pounds lean ground beef or ground turkey
  • 1 tablespoon oil if using ground turkey
  • 1 onion - chopped
  • 1 garlic clove - minced
  • 1 beef bouillon cube or BTB
  • 1-/2 teaspoons paprika
  • 2 teaspoons garlic powder
  • Pinch cayenne powder
  • Salt and pepper to taste
  • 1 14 oz can diced tomatoes - I used Rotel this time
  • 1 8 oz can tomato sauce
  • 2 cups uncooked macaroni
  •  
  • 1 can corn (can use frozen)
  • 1 to 2 cups shredded cheddar cheese
  •  
  • STEPS
  • Turn on sauté and when HOT - add the ground beef and onions and brown while breaking up the meat.
  • note: If using ground turkey - when HOT add the oil and meat, onions.
  • Use a paper towel to blot out any grease if using ground beef.
  • Add the bouillon cube and some water to dissolve the cube. Or add the BNB and stir it in.
  • Add the seasonings and stir well.
  • Stir in the tomatoes and sauce.
  • Add pasta (DO NOT STIR).
  • Add enough water to barely cover the pasta.
  • Manual/Pressure for 5 minutes (or ½ the time of the pasta you are using).
  • NPR 3 minutes.
  • If there is too much liquid BEFORE adding cheese - turn on sauté for a few minutes.
  • Stir in cheddar cheese a handful at at a time and stir until melted.
  • Stir in the corn and let it sit for a few minutes to heat.
  • Adjust seasonings.
Steps
  1. Ingredients
  2. 1 pound ground beef
  3. 2 cups beef broth
  4. 16 oz cheddar cheese
  5. 4 oz American cheese
  6. 1 tbs onion powder
  7. 1 tbs garlic powder
  8. 16 oz elbow macaroni
  9. 8 oz milk or heavy cream
  10. Steps
  11. Saute ground beef and seasonings until crumbled and meat is no longer pink.
  12. Pour in beef broth uncooked pasta and milk.
  13. Place pot on manual high pressure for 4minutes.
  14. Do a quick release and Stir in both kinds of cheese.
  15. -----------------------
  16. Ingredients
  17. Instant Pot Duo
  18. 250 g Minced Beef
  19. 100 g Tinned Tomatoes
  20. ½ Litre Macaroni
  21. 1 Large Onion peeled and diced
  22. 200 g Soft Cheese
  23. 400 g Cheddar Cheese
  24. 1 Tbsp Olive Oil
  25. 1 Tbsp Garlic Puree
  26. 1 Tbsp French Mustard
  27. 1 Tbsp Tomato Puree
  28. 2 Beef OXO Cubes
  29. 1 Tbsp Basil
  30. 1 Tbsp Oregano
  31. Salt & Pepper
  32. Steps
  33. In the Instant Pot place into the pot the onion, garlic, tomato puree, olive oil and mustard. On the sauté setting cook for a minute or two or until the onions are soft.
  34. Add ½ a litre of boiling water along with tinned tomatoes and 2 beef OXO cubes. Stir well and allow to bubble a little.
  35. Add the seasoning, the mince and the macaroni and mix well.
  36. Place the lid on the Instant Pot and set to sealing. Cook for 10 minutes on the manual setting.
  37. After 10 minutes and it has beeped allow to rest for 5 minutes and this will soak up the juices and add to the flavour of the dish.
  38. Take the lid off and add all the cheese and stir well.
  39. Serve.
  40. Notes
  41. Normally when I make a cheese sauce I will mix soft cheese with whole milk and it will give a lovely creamy base. This would be just like I did in my alfredo sauce but because of the leftover stock no milk is needed in this recipe. However if your sauce is too thick just add a little milk when mixing in the cheese.
  42. For mustard I usually use a little French mustard as English can be too strong for this dish.
  43. You may find it very strange to see ½ a litre of macaroni pasta. This is because to make the pasta and water equal and easy to follow you want equal portions. I set my water to the ½ litre mark then refilled it with pasta to the same level as I placed the pasta in the pot.
  44. -----------------------
  45. Ingredients
  46. 1 lb lean ground beef
  47. 16 oz elbow macaroni, dry
  48. 2 cups chicken broth
  49. 1 tbsp Franks Red Hot
  50. 1 tsp garlic powder
  51. 1 tsp oregano
  52. 1 tsp parsley flakes
  53. 28 oz can diced tomato
  54. 2 tbsp tomato paste
  55. Salt and pepper to taste
  56. 16 oz shredded sharp cheddar
  57. Steps
  58. Press saute and add ground beef, oregano, parsley and garlic.
  59. Cook until no longer pink and also crumbling.
  60. Add all other ingredients except cheese, give it a good stir.
  61. Put on, lock lid and close valve.
  62. Press manual, cook 4 minutes on high and QR
  63. Stir in the cheese allow to melt and serve.
  64. Notes
  65. Amanda Sills I made something very similar to this the other night. 1 lb ground beef, 1 diced onion cooked on sauté. Then added 1 box noodles, 2 jars pasta sauce 2 ½ cups water and a can of corn drained.
Notes
  • Ingredients
  • 1 pound lean ground beef
  • 1 small onion finely chopped
  • 1 teaspoon paprika
  • 1 teaspoon dried parsley
  • 1 teaspoon garlic powder
  • pinch to ½ teaspoon cayenne powder
  • salt and pepper to taste
  • 1 ½ cups milk
  • 1 ½ cups beef broth
  • 2 cups uncooked macaroni
  • 1 8 oz can tomato sauce
  • 2 cups shredded cheddar cheese
  • Steps
  • Heat a large skillet over medium heat. Brown the ground beef, onion, paprika, parsley, garlic powder, cayenne powder, salt and pepper. If using a ground beef with a higher fat content add in the seasonings after draining the grease.
  • Stir in the milk, broth, macaroni and tomato sauce. Bring to a boil, cover and reduce heat to a simmer. Cook for 10 to 12 minutes or until pasta is tender. Stir occasionally to prevent sticking.
  • Stir in cheddar cheese until melted.
  • Notes
  • If using a whole wheat macaroni you may need to add in more liquid while cooking.
  • This recipe is for macaroni if using another type of pasta you may need to adjust liquids.
  • It is important to drain extra liquids after browning hamburger.
 

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