I know this dish doesn’t look like much. It doesn’t have the best name either. I mean, goulash doesn’t exactly sound gourmet, but trust me. It’s delicious! It’s also very healthy – high protein, low calorie, low carb – but still very filling and satisfying. Bonus points for being super easy to make. #winwin! Now that fall temperatures have finally arrived here in Tennessee, I’ve been in the mood for soups and stews (or in this case, goulash!). This recipe checks all the boxes and it’s just as good the next day (or the next). It also freezes well. Give it a try and let me know what you think! Enjoy!
Butternut Squash Goulash
1 lb 93% lean ground beef
1 large bell pepper, chopped
1/2 cup chopped onion
15 oz can fire-roasted diced tomatoes
1-1/2 cups peeled butternut squash, cut into cubes
1 cup beef broth
3/4 tsp chili powder
1/8 to 1/4 tsp cayenne pepper
1/8 tsp dried oregano
1/4 tsp salt
1 large zucchini, chopped
1. In a large pot or dutch oven, add beef, red pepper and onion; cook over medium heat, crumbling beef, until meat is no longer pink and vegetables are tender, 6-8 minutes; drain.
2. Add the next eight ingredients. Bring to a boil; reduce heat to low. Simmer, covered, about 20 minutes; add zucchini. Continue simmering until vegetables are tender, another 20-25 minutes. Adjust salt to taste. Serves 4-6.
*adapted from Taste of Home
Notes:
1. You could also use ground turkey or ground chicken, whatever you have on hand.
2. This goulash will be very thick and chunky. If you prefer a more soup-like goulash, add another 15 oz can of fire-roasted tomatoes.
3. No butternut squash? Try using sweet potatoes instead.
Nutritional Info (per 1/6th, about 1-1/2 cups): 169 calories; 5.5 g fat; 11.7 g carbohydrates; 1.7 g fiber; 16.8 g protein.
