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.
Check every ingredient against your own allergies and dietary needs. See our Health & Nutrition Disclaimer.
