Beef Goulash

By John Crowley

Ingredients
  • 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

Directions
  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

Servings
6
259 Calories
20g Carbs
5g Fat
723mg Sodium
58mg Chol

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