Although traditionally made with beef and noodles, this goulash is made with whole wheat noodles and extra lean meat. This is a perfect freeze-ahead meal. Measure out a portion to freeze in small Ziploc container and throw in the microwave for a quick and delicious dinner.
- 2 tbsp olive oil
- 1 1/2 lbs (lean) ground beef
- 2 (14 1/2-oz) cans tomato sauce
- 1/2 cup diced tomatoes
- 2 garlic cloves, minced
- 1 large onion, chopped
- 1 cup frozen corn kernels, thawed
- 2 tbsp soy sauce
- 1 1/2 tbsp dried basil
- 1 1/2 tsp dried oregano
- 3/4 tsp garlic powder
- 3/4 tsp salt
- 3/4 tsp freshly ground black pepper
- 4 1/2 cups cooked whole-wheat noodles
Heat the olive oil in a large skillet over medium-high heat. Cook the ground beef, breaking it up with a fork, until browned, about 10 minutes. Transfer the meat to a crock-pot and add the diced tomatoes, tomato sauce, garlic, onion, corn, soy sauce, basil, oregano, garlic powder, salt, and pepper. Cover and cook on high for 2 hours or low for 4 hours, or until the goulash has thickened and completely cooked through. Serve the goulash over whole-wheat noodles.
Recipe courtesy of the Deen Brothers.