Mom’s Goulash
This American goulash is inspired by my mom’s recipe, with ground beef, elbow macaroni, tomatoes, corn, green beans and peas. It’s easy to make with canned or frozen vegetables and has 26 grams of protein and 7 grams of fiber per serving.
Servings: 6
Ingredients
- 8 oz elbow macaroni gluten-free, if needed (I like the Jovial brand)
- 1 Tablespoon olive oil
- 1 small yellow onion diced
- 2 cloves garlic minced
- 1 lb lean ground beef 90/10 or 93/7, or ground turkey
- 1 teaspoon salt to taste, divided
- ½ teaspoon black pepper to taste
- 1 28 oz can diced tomatoes undrained
- 1 15 oz can corn drained, or 1 ½ cups frozen corn
- 1 15 oz can green beans drained, or 1 ½ cups frozen green beans, chopped
- 1 15 oz can peas drained, or 1 ½ cups frozen peas
- 1-2 teaspoons sugar or coconut sugar
Instructions
- Bring a pot of salted water to a boil. Cook the elbow macaroni according to package directions, checking it a minute or two early. Drain while still slightly firm, since it will finish cooking in the tomato mixture. This is especially important with gluten-free pasta, which can become mushy if overcooked. Set aside.
- While the pasta cooks, heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook for 3–4 minutes, until softened. Add the garlic and cook for another 30 seconds.
- Add the ground beef and ½ teaspoon salt. Cook for 5–7 minutes, breaking the beef into small pieces, until browned and cooked through. Drain any excess fat if needed.
- Stir in the diced tomatoes with their juices, drained canned vegetables or frozen vegetables, 1 teaspoon sugar, the remaining ½ teaspoon salt and the pepper. Bring to a simmer and cook for 8–10 minutes, or until the vegetables are tender and heated through. Frozen vegetables may need a few extra minutes.
- Add the cooked macaroni and stir until everything is combined and heated through, about 2 minutes. Taste and adjust the salt and pepper, adding the remaining teaspoon of sugar if desired. Serve warm.
Notes
- Storage: Refrigerate leftovers in an airtight container for up to 3–4 days or freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Pasta may soften after freezing.
- Reheating: Warm in the microwave or on the stovetop, adding a splash of water if needed.
- Nutrition: Nutrition information is calculated using Jovial Whole Grain Brown Rice Elbows Pasta. Values are approximate and will vary depending on the ingredients used.
Nutrition
Serving: 1/6 recipe | Calories: 420kcal | Carbohydrates: 57g | Protein: 26g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 47mg | Sodium: 869mg | Potassium: 458mg | Fiber: 7g | Sugar: 12g