Beef Goulash

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. Serves 6