First, a disclaimer. I fully realize that this is not a traditional Hungarian goulash. It’s most definitely Americanized. I do believe this dish is called ‘American Chop Suey’ in some parts of the country.
One thing I am sure about is this is absolutely delicious.
And fast. And simple.
One pan, people. A pan, a cutting board and a knife is all you’ll have to clean up. Don’t even worry about the dishes. They will be licked clean.
One more thing? I hid vegetables in the goulash. Yes, tomatoes are visible. But tomatoes are a fruit, no? I digress. I hid an entire zucchini in this here dish. My
husband kids were none the wiser. Crafy, eh?
Step away from the Hamburger Helper, raid your pantry and whip this up tonight! I’m sure it will quickly become a regular in your dinner rotation.
1 pound lean ground beef
1 medium onion, diced
4 cloves garlic, minced
1 zucchini, shredded
1 can diced tomatoes (do not drain), no salt added
2 cups low sodium beef broth
4 tablespoons tomato paste
2 tablespoons dried Italian herbs (basil, rosemary, oregano)
1 cup uncooked whole wheat elbow macaroni
1 cup mushrooms
salt to taste
Step by step
- Heat a large skillet over medium high heat.
- Add the ground beef, onion and garlic.
- Cook till the beef is browned, drain well.
- Add the zucchini and mushrooms, saute till soft.
- Add herbs, tomato paste, tomatoes (including juice) and broth.
- Stir well and add salt to taste.
- Add dry macaroni.
- Bring to a boil then reduce to simmer for 12-14 minutes or until macaroni is soft.
- Serve with shredded parmesan.
WW PP 9; Calories 362; Total Fat 8.5g; Saturated Fat 3.1g; Trans Fat 0.0g; Cholesterol 101mg; Sodium 485mg; Total Carbohydrates 27.9g; Dietary Fiber 3.5g; Sugars 7.2g; Protein 42.6g
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Category: Beef, Main Dish, Pasta
About heather: Thirty-three year old wife, mother, runner and wannabe renaissance woman striving to look and feel even BETTER than she did before babies. View author profile.