vegetarian sort-of goulash

This is a healthy spin on a recipe a good friend showed me in high school, she called it goulash, but i later learned that it isn't actually a traditional goulash, although today there are countless variations on this dish.

Goulash is traditionally a hungarian soup or stew that includes beef, vegetables, onions, spices and paprika. This recipe has a few extra goodies inside and on top to make it extra delicious.
Since we're trying to be healthy here, we're going to use Veggie Ground Round, which is a vegetarians ground beef. If you like, you can use the real stuff, but that will add a whole ton more fat and calories to the dish and it won't be so healthy anymore.

Vegetarian sort-of Goulash Ingredients:


1 pkg Veggie Ground Round (equivalent to 1 pound of ground beef)
1 large yellow onion, diced
1/2 large green pepper (or a whole small green pepper), diced
3 large cloves of garlic, minced
2 cups homemade tomato soup 
        or 1 can condensed tomato soup (reduced salt is better) and 1 can water if using condensed
1 tbsp caraway
1 tbsp spicy paprika
3/4 cup elbow macaroni
2 cups grated marble cheddar cheese

Making the sort-of Goulash:


In a very large hot pan or pot (nonstick is better) brown the diced onion, omce onion is translucent add green pepper, garlic, caraway and paprika and stir. Add the Ground Round and stir until combined and heated through. Add the can of tomato soup and one can of water, add elbow macaroni and cook on medium-high heat until noodles are just al-dente. Reduce heat to low-medium and allow mixture to simmer for about 5-10 minutes. Turn off heat and remove pot or pan from the hot element and add half of your cheese and stir gently until combined. To serve, spoon desired amount into bowls and top with a handful of extra cheese.

Wasn't that the easiest recipe you've ever made? I think so. This stew is even better the next day, so don't worry if you've made 'too much' it won't last long.





A 'thank-you' to Morgan W. For teaching me the original recipe.

This recipe was revised and published by: Rachel Gonsalves