Beef Goulash

By John Crowley

  • 1 (16 oz pkg) refrigerated fully-cooked boneless beef pot roast with gravy

  • 2 tbsps olive oil

  • 2 large portobello mushrooms, chopped

  • 1 medium onion, chopped

  • 1 (16 oz pkg) refrigerated cooked, diced, seasoned red-skin potatoes

  • 1 (14-1/2 oz) can of ready-to-serve beef broth

  • 1 tsp hot paprika

  • 1/2 tsp pepper

  1. Remove pot roast from package, reserving gravy. Cut pot roast into bite-size pieces.Heat oil in small Dutch oven over medium heat until hot. Add mushrooms and onion; cook and stir for five minutes.Add beef, gravy and potatoes to Dutch oven; stir in broth, paprika and pepper. Bring to a boil. Reduce heat to medium; cook for 10 minutes or until goulash is heated through and slightly thickened, stirring occasionally.Tip: Eight ounces baby portobello mushrooms, cut into quarters, or one cup chopped white mushrooms can be substituted for large portobello mushrooms.

Nutritional Facts

259 Calories
20g Carbs
5g Fat
723mg Sodium
58mg Chol

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