For those of you who have been with me a while you may have caught wind of the fact that there is this one goulash recipe that is the beginning and the end for me. I dearly, wholeheartedly, love it. Almost to the point of writing sonnets and putting a ring on it.
Well, we try to keep it more on the lower carb side these days. (Note, I said low-er) With that in mind, I tweaked my recipe to enable me to eat copious amounts of goulash without fear of reprisal from those mean old carbs. I also pumped it up with more wonderful veggies, adding in okra and zucchini noodles in place of the pasta. Thus, this is a healthier version, made convenient with a mixture of canned and fresh veggies, that can also be made entirely with seasonal veggies, too!
|Lean ground beef||1 1/2 Pound|
|Onion||1 Large , dice|
|Canned tomato sauce||28 Ounce (1 can)|
|Canned diced tomatoes||28 Ounce (1 can)|
|Black pepper||1/2 Teaspoon|
|Canned whole kernel corn||15 Ounce , drained (1 can)|
|Frozen zucchini||2 Large (cut into noodles shape about 3 cups aka zoodles)|
|Sliced okra||2 Cup (32 tbs)|
|Shredded cheddar cheese||1 Tablespoon (for topping)|
1.In a large dutch oven brown the ground beef over medium high heat until it is not longer pink. Drain the grease.
2.Add the onions and garlic to the meat and reduce the heat to medium. Cook until the onions are translucent.
3.Add the tomato sauce, drained diced tomatoes, zucchini, okra, paprika, salt, and pepper. Reduce heat and simmer uncovered for 15 to 20 minutes, stirring occasionally.
4.Top with cheese before serving.