We’re all trying to be a lot more mindful about how we are cooking and eating these days. I know that in my house, we’re trying to get as much use as we can out of every item in the pantry and fridge. Very little is allowed to go to waste and using up pantry staples has become the name of the game. Goulash is one of those old-fashioned tried and true recipes that is versatile, easy, and of course… delicious!
This One-Pot Goulash is pretty standard as far as a goulash goes. Beef, lots of tomatoes, and noodles. It cooks up in just over half an hour and is enough to feed a large group or a small family twice over.
I kept this goulash a bit better-for-you by using extra lean ground beef. I normally would have used all whole wheat noodles, but since w'e’re being cautious with the pantry and mostly using up what we’re able to get from the store right now… we ended up with half whole wheat and half regular elbow noodles.
Some people like to add corn to their goulash, but sometimes less is more. If you really want to stretch this goulash out though, you could for sure add in some corn when you add in the noodles. A drained can or about a cup of frozen would do the trick!
TheSkinnyFork.com A traditional goulash that's made all in one pot! This goulash is a great way to use up leftover canned veggies and feeds a crowd or a family for two meals. Prep Time: 10 Minutes • Cook Time: 35 Minutes
Servings: 10 • Serving Size: About 1 1/2 Cups • Calories: 245 • Fat: 5 g • Saturated Fat: 2 g • Carb: 26 g • Fiber: 4 g • Protein: 25 g • Sugar: 6 g • Sodium: 727 mg
• 2 Lbs. Extra Lean Ground Beef
• 1 Onion, Chopped
• 4 Garlic Cloves, Minced
• 3 C. Water
• 2 (15 Oz.) Cans Tomato Sauce
• 2 (15 Oz.) No Salt Added Diced Tomatoes
• 3 Tbsp. Reduced Sodium Soy Sauce
• 2 Tbsp. Italian Seasoning
• 1 Tbsp. Reduced Sodium Beef Bouillon
• 3 Bay Leaves
• 2 Tsp. Paprika
• 2 C. Uncooked Whole Wheat Elbow Macaroni Noodles
• 1/2 C. Chopped Fresh Parsley
Directions:
Place the 2 Lbs. ground beef into the bottom of a large stock pot and cook over medium-high heat for 5-10 minutes to brown.
Add in the 1 chopped onion and 4 garlic cloves and continue to cook for about another 5 minutes or until the onions are tender.
Pour in the 3 C. water, 2 cans of tomato sauce, 2 cans diced tomatoes, 3 Tbsp. soy sauce, 2 Tbsp. Italian seasoning, 1 Tbsp. beef bouillon, 3 bay leaves, 2 Tsp. paprika, and salt & pepper to taste.
Bring it all to a simmer then reduce the heat to low, cover, and continue to simmer for about 20 minutes, stirring on occasion.
Add in the 2 C. macaroni noodles, cover, and allow to simmer again for another 15-20 minutes.
Once the noodles are done, remove the lid and stir in the 1/2 C. fresh parsley.
Divide evenly among bowls and enjoy!
Step-by-Step Photos:
Nutritional Claims: Dairy Free • Milk Free • Peanut Free • Tree Nut Free • Fish Free • Shellfish Free • Pork Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • No Sugar Added • Sulphite Free • Kosher