Vegetable Beef Goulash
Low in fat, lean ground beef is convenient for a goulash because you don't have to cut it into chunks.As well no added fat is needed to brown the meat. The soup needs only wholegrain rolls to round out the meal.
a.. 1/2 lb. lean ground beef b.. 1 onion chopped c.. 1-1/2 cups sliced mushrooms about 4 ounces d.. Half sweet green pepper, chopped e.. 1 Tbsp. paprika f.. 2 tsp. caraway seeds , crushed g.. 1 tsp. each dried marjoram and basil h.. 1/4 tsp. each salt and pepper i.. 3-1/2 cups beef stock j.. 1 can stewed tomatoes k.. 2 cups diced peeled potatoes l.. 1 cup chopped carrots m.. 1/2 cup chopped zucchini n.. 1/2 cup corn 1. In large saucepan, cook beef over medium-high heat, stirring to break up meat, for 5 minutes or until no longer pink; drain off fat. 2. Add onion, mushrooms and green pepper; cook, stirring occasionally, for 6 to 8 minutes or until onion is softened. 3. Reduce heat to low; stir in paprika, caraway seeds , basil, marjoram, salt and pepper. Cover and cook, stirring occasionally, for 10 minutes. 4. Add stock, tomatoes, potatoes and carrots; bring to a boil. Reduce heat to medium-low, cover and simmer for 15 minutes.Stir in zucchini and corn; cover and simmer for 5 to 10 minutes or until vegetables are tender. 5. taste and adjust seasoning. Makes 9 cups or 4 to 6 serving.
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