Healthy Low Carb Goulash

Plans for today were to make tacos!! But I only had a 3.8 pound family size of ground beef. So I made the taco meat with half and the other half I wung this goulash recipe! And boy am I so very glad I did. This was an eyeball type of recipe meaning I just added and tasted until I thought it was good LOL. I used the ever so good Al Dente Pasta Companies Fusilli pasta which is much lower carbs than regular pasta. You just have to be sure to purchase the Carba-Nada blend! The recipe will be noted below. This came out amazing and made a HUG pot that would easily feed a family with more to spare.

I used fresh peppers from my garden along with a can of fire roasted tomatoes, some beef broth, Worcestershire sauce, half a can of red tomato sauce (I use the lowest carb count ones I can find) garlic, Italian seasonings and some other seasoning which will be listed below in the recipe. Once the meat was browned and drained I added everything else to the meat in a huge pot and brought to a boil then turned down to a simmer until the noodles were perfectly cooked! This is absolutely a keeper for winter months! AND yes you can freeze this for up to 3 months! Just make sure not to over do the pasta as it can turn mushy when you thaw and reheat.

As the noodles cook and the sauce simmers it thickens to a perfect goulash or hamburger helper, if you would consistency. My husband devoured this! With a little shredded cheddar on top or a sprinkle of parmesan cheese! This recipe will bring you back to your childhood alright. Check out the recipe below and if you try it do let me know what you think!

Goulash    

What we need:

2 pounds ground beef

2 cups low carb pasta*

½ cup diced onions

½ cup diced bell pepper

3 Cups Beef broth

2 cloves garlic crushed

2 Tbs paprika

2 Tbs Italian seasoning

3 Tbs Worcestershire sauce

2 Tbs basil

1 Tbs onion powder

1 Tbs garlic powder

1 cup red sauce of your choice

1 can diced tomatoes

1-4 Tbs sweetener (optional)

2 Bay leaves

Salt and pepper

1 can cream of mushroom soup (optional)

2 Tbs butter

What we do:

Melt butter in a stockpot; add garlic, onion, and peppers cook until onions are translucent, and garlic is fragrant about 3-5mins.

Add ground beef and cook through on medium high heat. Drain access fat.

Add all other ingredients and mix well, bring to a boil then reduce to a simmer and cook uncovered until noodles are tender to your liking mixing every few minutes. I cooked this about a total of 10 minutes. The noodles were perfect. Adjust seasoning and salt and pepper to your liking.

* I prefer to use Al Dente Pasta Companies Fusilli pasta the texture is absolutely like “real” pasta and much lower carbs.