Beef Goulash
Servings 8 servings
Calories 475kcal
Ingredients
- 2 Tbsp olive oil
- 2 lb lean ground beef
- 1 small red bell pepper diced
- 1 small green pepper diced
- 1 medium onion diced
- 1 medium carrot peeled & diced
- 1 rib celery diced
- 4 cloves garlic minced
- 1/4 cup Worcestershire sauce
- 2 14.5 oz cans tomato sauce
- 1 14.5 oz can fire roasted tomatoes
- 3 cups dry elbow macaroni or twisted elbow macaroni
- 4 cups water
- Seasonings:
- 2 Tbsp dark chili powder
- 2 Tbsp Hungarian paprika
- 1 tsp red pepper flakes
- 1 tsp dried thyme
- 1 tsp dry oregano
- 2 bay leaves
- 2 Tbsp sugar
- 1 tsp salt
- 1/2 tsp black pepper
- At the end:
- 1/4 cup chopped parsley
- grated cheddar cheese and sour cream for garnishing
Instructions
- In a large pot or Dutch oven over medium-high heat, saute the ground beef, bell peppers, onion, carrot and celery in a few drizzles of olive oil. Season with salt and black pepper to taste.
- Cook until no pink remains then drain any excess fat from the pan. Add garlic. Sauté for another 1-2 minutes.
- To the pan add the Worcestershire, tomato sauce, fire roasted tomatoes and seasonings. Stir in the pasta and water.
- Simmer covered over medium-low heat for 25-30 minutes or until the macaroni is cooked to al dente.
- Uncover mix in the chopped parsley and thicken with tomato paste, if needed.
- Serve with a sprinkle of grated sharp cheddar cheese and a dollop of sour cream.
Notes
a) This dish works equally well with ground chicken or turkey.
b) Tomato paste can be used to thicken at the end of cooking, if needed.
b) Tomato paste can be used to thicken at the end of cooking, if needed.
Nutrition
Serving: 1serving | Calories: 475kcal | Carbohydrates: 59g | Protein: 34g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 1253mg | Potassium: 778mg | Fiber: 8g | Sugar: 12g | Vitamin A: 3326IU | Vitamin C: 25mg | Calcium: 67mg | Iron: 5mg