Healthier Hungarian Goulash
Think of this ground beef recipe as a homemade one pot meal reminiscent of those classic Hamburger Helper boxes. Featuring lean ground beef and loads of vegetables, this Healthier Hungarian Goulash recipe from Anne Colagioia is one of the best healthy gluten free dinner recipes for busy families. Your repertoire of healthy ground beef recipes will not be the same once you've mastered this dish.
Notes
If you are following a gluten free diet, be sure to use gluten free macaroni and beef broth in the recipe. For leaner options, you could substitute lean ground chicken or turkey for the beef in this recipe. Or you can forgo the meat altogether and add 1 to 2 cans of red kidney beans or white cannellini beans.
For more gluten free recipes from Anne, be sure to check out her Featured Foodies profile page.
To see exactly how Anne makes her version of beef goulash, watch this cooking video:
Preparation Time10 min
Cooking Time45 min
Ingredients
- 1 pound 90 percent lean ground beef
- 2 carrots, peeled and diced
- 1 onion, peeled and diced
- 1 potato, peeled and diced
- 1 celery rib, diced
- 2 garlic cloves, minced
- 1 cup corn (I used frozen corn)
- 10 ounces elbow macaroni
- 1 can (20 ounces) crushed tomatoes
- 1 cup beef broth
- 1 tablespoon Hungarian paprika, or regular paprika
- 1/2 cup red wine
- 2 tablespoons low fat sour cream or Greek yogurt, plus more for garnish if you want
- Salt and black pepper, to taste
Instructions
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In a large skillet or Dutch oven, over a medium-high heat, sauté the meat with some salt and pepper to taste for approximately 10 minutes or until it’s fully cooked and slightly browned. The bottom of the pan should be fairly dry at this point. If it isn’t drain off any excess grease.
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Add all of the vegetables except for the corn and sauté for 10 minutes with the crumbled meat. At this point you should also put a pot of water on to boil the macaroni.
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Add the crushed tomatoes, beef broth, wine, and paprika to the pan with the meat and veggies then stir everything together. Lower the heat, cover the pan, and simmer for 20 minutes.
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Once the goulash has simmered for 20 minutes, stir in the corn, cover and cook for an additional 10 minutes. At about the same time you add the corn you should also cook the pasta. When it’s done drain it and add it to the pan along with the low fat sour cream or Greek yogurt, stir everything together and it’s ready to serve straight from the pan.
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jpwilchjr 9324552
May 27, 2012
Instead of the Beef broth which is too salty for my taste try the Beef concentrate (made from real beef) which you have to keep in the refrigerator. You don't need much and a jar will last quite awhile. Oh, you can use it to make other food items like gravy, soups or whatever you can think of.
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