Plant-Forward
Hungarian goulash
This is a great comfort food recipe for the cold winters. I replaced the potatoes with sweet potatoes to make it a bit healthier. This recipe is an easy one for a great week night meal for the family while still being under $30 (and yummy leftovers). It has a lot of protein, fiber while still being
Ingredients
- 1 pound lean beef, cut into small cubes
- 2 tbls Avocado oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 red bell pepper diced
- 1 green bell pepper diced
- 1 lb sweet potato cubed
- 1 can (14.5 oz) diced tomatoes
- 1 can (6 oz) tomato paste
- 2 cups low-sodium beef or vegetable broth
- 2 teaspoons Hungarian paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon caraway seeds
- Salt and pepper to taste
Directions
- 1
Heat a large pot or Dutch oven over medium heat. Add oil.
- 2
Add the beef cubes and cook until browned on all sides.
- 3
Add the onion and garlic, sauté for 2-3 minutes.
- 4
Add the bell peppers and sweet potatoes to the pot and cook until softened, about 5 minutes.
- 5
Stir in the diced tomatoes, tomato paste, broth, paprika, oregano, caraway seeds, salt, and pepper.
- 6
Bring to a simmer and let cook for about 15-20 minutes, stirring occasionally.
- 7
Taste and adjust the seasoning if needed. Serve hot, either on its own or with a side of steamed vegetables or cauliflower rice for a complete meal.
- 8
Per serving (this recipe is 10-6oz servings)
- 9
Calories: 275 Total Fat: 7g Saturated Fat: 1g Cholesterol: 40mg Sodium: 420mg Total Carbohydrate: 35g Fiber: 6g Sugars: 9g Protein: 19g Nutritional disclaimer Nutritional information is provided as a reference using AI and an online calculator. We recommend verifying the information independently. It could vary based on cooking methods, amounts, and ingredients used.
