Classic Goulash

As winter bears on (that groundhog clearly didn’t know what he was talking about), I was in the mood for a cold weather meal.  OK, maybe not sticking to our healthy eating plan for the moment, but sometimes you just need to indulge.  (Spring is just around the corner, right?)

This recipe for Classic Goulash, adapted from Allrecipes, really warms the heart.  I love this mixture of flavors and textures, the classic “American” way to make this Hungarian dish.  Next time, I’m going to try Smitten Kitchen’s version -- there seem to be lots of variations on goulash. 

The key I’ve learned (with lots of dishes) is to experiment with seasonings and find what you like. Below I’ve listed the ingredients and amounts that I use, but feel free to make it your own way and find the flavor that works for you. 

Here’s what you’ll need: 

1 pound ground beef

½ chopped onion

2 cloves garlic, chopped

1 ½ cups water

1 15 oz. can tomato sauce

1 14.5 oz. can diced tomatoes

1 ½ tablespoons  soy sauce

1 tablespoon dried Italian herb seasoning

Few dashes dried basil leaves

Dash of seasoned salt

Couple good shakes of dried oregano leaves

1 cup uncooked elbow macaroni 

Here’s how to make it: 

In a large Dutch oven, brown the ground beef.  While it’s browning, chop the onion and “zoom” the garlic.  When beef is almost browned, add in the onion and garlic.  Cook 10 minutes more, until onion and garlic are fragrant and look delicious. 

Stir in water, tomato sauce, diced tomatoes, soy sauce, and whatever seasonings you like.  Bring to a boil, and then cover and simmer on low heat for 20 minutes, stirring occasionally.

Stir in macaroni.  Cover and simmer on low heat again, for another 25 minutes.  Continue to stir occasionally.  Remove from heat and serve.

Makes plenty, and tastes even better warmed up the next day.  Save it to get you through the rest of this never-ending winter!

 

Stir-Fried Beef with Broccoli and Bell Peppers

Here’s another healthy recipe I found in the pages of Cooking Light magazine.  I have realized that we eat a lot of the same types of foods in our house – this recipe contains broccoli and peppers, two things that I know I have blogged about before.  But they’re healthy and delicious, so I guess there’s nothing wrong with that!  However, I just might have to change it up a little bit soon.  Nothing too crazy, or Greg won’t eat it!  This recipe combines meat, veggies, and grains, making it an easy one-dish meal.

Stir-Fried Beef with Broccoli and Bell Peppers adapted from this recipe in Cooking Light.

Here’s what you’ll need:

1 pound flank steak

4 tablespoons soy sauce

1 teaspoon minced garlic

1/2 teaspoon freshly ground black pepper

1 1/2 tablespoons water

1/4 teaspoon crushed red pepper

3/4 pound frozen cut broccoli

1 tablespoon olive oil

1 large red bell pepper, cut into 1-inch pieces

Hot cooked white rice 

Here’s how to make it:

Cut steak in half lengthwise, and then cut each half across the grain into 1/8 inch thick slices.  Combine meat with 2 tablespoons soy sauce, garlic, and black pepper.  Mix well.  Cover and let it marinate in the refrigerator for at least 30 minutes.  Sometimes I even leave it in there overnight.

 

Combine water, remaining soy sauce, and crushed red pepper in a small bowl. Set aside.

 

Heat oil in a large skillet over medium heat.  Add beef mixture to the skillet.  Cook until browned, stirring occasionally.  Once browned to your liking, remove from heat and set aside. 

Add broccoli to the skillet and allow it to cook until tender crisp.  Add the red bell pepper slices to the skillet.  Stir and cook for about a minute.  Add the beef mixture to the skillet.  Stir in the water/soy sauce/crushed red pepper mixture.  Cook until heated through.  Serve over the hot cooked rice.