Beef Goulash

1 (16- to 17-ounce) package precooked boneless beef pot roast with gravy
2 tablespoons olive oil
2 large portobello mushrooms, chopped (see note)
1 medium onion, chopped
1 (16-ounce) package precooked, refrigerated, diced, seasoned red-skin potatoes
1 (14-ounce) can ready-to-serve beef broth
1 teaspoon hot paprika
1/2 teaspoon pepper

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 5 minutes.

Add beef, gravy and potatoes to Dutch oven. Stir in broth, paprika and pepper. Bring to a boil.

Reduce heat to medium, and cook 10 minutes or until goulash is heated through and slightly thickened, stirring occasionally. Makes 6 servings.

Note: 8 ounces of baby portobello mushrooms, cut into quarters, or 1 cup chopped white mushrooms can be substituted for large portobello mushrooms.

PER SERVING: Cal 259 (16% fat) Fat 5 g Chol 58 mg Sodium 723 mg Carb 20 g

National Cattlemen's Beef Association