In a large pot over medium heat, combine the chopped chives, onion, bell pepper, and ground antelope meat.

Cook until the vegetables are tender and the meat is browned, approximately 10 minutes.

Stir in the elbow macaroni, water, beef broth, chopped tomato, celery, red potatoes, and drained corn kernels.

Bring the mixture to a boil over high heat for 3 minutes, then reduce the heat to medium.

Cover the pot with a lid and simmer for approximately 30 minutes, or until the potatoes are tender, stirring occasionally.

Season the goulash with salt and black pepper to taste.

Sprinkle with garlic powder before serving.

Serve the Serbian antelope goulash hot, optionally garnished with additional chopped chives or a dollop of sour cream.

In a large skillet over medium heat, cook the ground turkey until browned, breaking it apart with a spoon as it cooks.

Stir in the stewed diced tomatoes, dried basil, minced garlic, white sugar, and tomato sauce.

Simmer the mixture for approximately 20 minutes, stirring occasionally.

In a large pot, bring lightly salted water to a boil.

Add the bow tie pasta to the boiling water and cook according to package instructions, usually around 10 minutes, or until al dente.

Once the pasta is cooked, drain it and add it to the skillet with the turkey mixture.

Toss everything together until the pasta is evenly coated with the sauce.

Serve the turkey and tomato pasta goulash warm, optionally garnished with fresh basil or grated Parmesan cheese.

In a large pot, melt the butter over medium heat.

Add the diced onions and sauté until softened.

Add the cubed flank steak to the pot and brown it on all sides.

Stir in the minced garlic, paprika, dried marjoram, and caraway seeds, coating the meat and onions evenly with the spices.

Pour in the water, then reduce the heat to low.

Cover the pot and simmer for approximately 2 1/2 hours, stirring occasionally.

After the meat has simmered for the specified time, add the cubed potatoes to the pot.

Continue cooking for an additional 45 minutes to 1 hour, or until the potatoes are tender, stirring occasionally.

Season the goulash with salt and pepper to taste, adjusting as needed.

Serve the authentic Hungarian goulash hot, garnished with a sprinkle of fresh parsley if desired.

In a large pot, melt the vegetable shortening over medium heat.

Add the beef stew meat and cook for 5-7 minutes, stirring occasionally, until browned.

Stir in the powdered black pepper, salt, paprika, minced garlic, and sliced onions.

Cook for an additional 5 minutes.

Pour in the steak sauce and 2 cups of water, stirring well to coat the beef evenly.

Reduce the heat to low and let the mixture simmer for 15 minutes, or until the meat is tender, stirring occasionally.

In a small bowl, whisk together the all-purpose flour and 2 tablespoons of water until smooth.

Gradually add this mixture to the simmering meat, stirring continuously.

Continue to simmer for an additional 2-3 minutes, allowing the stew to slightly thicken.

Serve the Ukrainian beef goulash hot over cooked pasta or egg noodles, with a dollop of sour cream on top, if desired.

In a Dutch oven or large pot, cook the ground beef over medium heat, breaking it apart with a spoon until browned, about 10 minutes.

Drain excess fat if necessary.

Stir in the chopped onions and garlic, cooking until the onions become translucent, about 5 minutes.

Add the seasoned salt, Italian seasoning, soy sauce, diced tomatoes, tomato sauce, water, and bay leaves to the beef mixture.

Stir well to combine.

Bring the mixture to a boil over medium heat, then reduce the heat to low, cover, and simmer for 20 minutes, stirring occasionally.

Stir in the uncooked macaroni and continue to simmer over low heat until the pasta is tender, about 25 minutes, stirring occasionally.

Once the macaroni is cooked, remove the bay leaves and discard.

Serve the beef goulash with macaroni warm, either on its own or with a side of white rice or tacos.

Cook the elbow macaroni according to package instructions.

Drain well and set aside.

In a large soup pot, cook the chopped onion and ground beef over medium heat until the beef is no longer pink.

Drain excess fat.

Stir in the black pepper, salt, ground cumin, frozen corn, tomato sauce, and diced tomatoes.

Bring the mixture to a boil, then reduce the heat to low.

Simmer uncovered for about 3-4 minutes.

Add the cooked macaroni to the beef mixture and mix well to combine.

Spoon the mixture into serving bowls and sprinkle with shredded Mexican cheese.

Serve hot and enjoy your Southwestern Macaroni Goulash!

Heat the oil in a heavy-bottomed saucepan over medium heat.

Add the minced garlic to the pan and fry for about 1 minute until fragrant.

Add the sliced mushrooms, chopped broccoli florets, cooked chicken slices, and cooked potato cubes to the pan.

Stir in the medium salsa and season with salt and pepper.

Mix well to combine all ingredients.

Cover the saucepan with a lid and cook on medium-low heat for 10 minutes, stirring occasionally.

Once the vegetables are tender and the chicken is heated through, add the cooked rice to the pan.

Stir well to combine.

Let the pilaf stand for 5 minutes before serving to allow the flavors to meld together.

Garnish with fresh cilantro/coriander leaves before serving.

Heat the oil in a heavy-bottomed saucepan over medium heat.

Add the shrimps and minced ginger to the pan.

Sauté for about 1 minute until the shrimps start to turn pink.

Stir in the onion powder, tomato paste, and garlic powder.

Cook for another minute until fragrant.

Add the chunky salsa to the pan and season with salt.

Mix well to combine all ingredients.

Cover the saucepan with a lid and cook on medium-low heat for 10-12 minutes, or until the shrimps are cooked through, stirring occasionally.

Once cooked through, remove the saucepan from heat.

Garnish with fresh cilantro/coriander leaves before serving.

Heat the oil in a heavy-bottomed saucepan over medium heat.

Add the mixed vegetables and minced ginger to the pan.

Sauté for about 1 minute until the vegetables start to soften.

Stir in the onion powder and tomato paste.

Cook for another minute until fragrant.

Add the cooked potato cubes (if using) to the pan.

Sprinkle the garlic powder over the vegetables and potatoes, and stir to coat evenly.

Stir in the chunky salsa and season with salt.

Mix well to combine all ingredients.

Cover the saucepan with a lid and cook on medium-low heat for 15 minutes, or until the vegetables are tender, stirring occasionally.

Once cooked through, remove the saucepan from heat.

Garnish with fresh cilantro/coriander leaves before serving.

Heat the oil in a heavy-bottomed saucepan over medium heat.

Add the chopped onions and minced ginger to the pan.

Sauté for about 5 minutes until the onions are translucent.

Stir in the garlic powder and cook for another minute until fragrant.

Add the boiled chickpeas and cooked potato cubes (if using) to the pan.

Sprinkle the turmeric powder over the chickpeas and potatoes, and stir to coat evenly.

Stir in the chunky salsa and season with salt.

Mix well to combine all ingredients.

Cover the saucepan with a lid and cook on medium-low heat for 15 minutes, stirring occasionally.

Once heated through, remove the saucepan from heat.

Garnish with fresh cilantro/coriander leaves before serving.