Goulash Toss

Goulash Toss

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 172.7
  • Total Fat: 4.3 g
  • Cholesterol: 32.5 mg
  • Sodium: 206.1 mg
  • Total Carbs: 18.2 g
  • Dietary Fiber: 2.8 g
  • Protein: 16.3 g

View full nutritional breakdown of Goulash Toss calories by ingredient
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Introduction

If you live in the US, you'll likely recognize this as the "goulash" your grandma used to make you. :) It's very versital & healthy and is great if you need to feel many on a little budget. I call it Goulash "toss" because I tend to toss a little of this in that in it, and it works. If you live in the US, you'll likely recognize this as the "goulash" your grandma used to make you. :) It's very versital & healthy and is great if you need to feel many on a little budget. I call it Goulash "toss" because I tend to toss a little of this in that in it, and it works.
Number of Servings: 8

Ingredients

    1 lb ground beef, lean 93/7
    1 cup onion, chopped
    1 cup bell pepper, chopped
    2 tsp garlic, minced
    2 8oz cans no salt added tomato sauce
    1 14.5oz can no salt added diced tomatoes
    2 tbsp worcestershire sauce
    1 14.5oz can low sodium beef broth
    2 cups whole wheat or whole grain macaroni pasta
    2 large bay leaves
    2 tbsp dried Italian seasoning
    2 tsp dried Celery Flakes

Tips

Shortcut: Can use Bird’s Eye Recipe Ready Frozen Peppers & Onions.
Sauce is good over rice too!
Tip: Sprinkle on parmesan cheese and serve with a crusty bread. If you want it “brothier” add more beef broth or tomato sauce to taste. Recipe also works well with spinach and corn.


Directions

Brown meat with onions, peppers, & garlic. Drain
Add the rest of the ingredients and Bring to boil.
Reduce heat and cover simmering about 20 minutes, stirring occasionally.
Prepare pasta seperately, as directed.

Serving Size: 8 1-cup servings, appx.

Number of Servings: 8

Recipe submitted by SparkPeople user MELLY_FLUOUS.

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Member Ratings For This Recipe


  • Very Good
    Good easy recipe, I added extra garlic, thank you for posting - 7/30/18

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