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 |