Food

"Unlock the Secrets of Goulash: The Perfect Recipe for Stay at Home Parents!"

By : Canuck Eats
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"Unlock the Secrets of Goulash: The Perfect Recipe for Stay at Home Parents!"
Goulash with Beef and Vegetables: A Hearty Stay-at-Home Meal When I think of a hearty meal I can enjoy while staying at home, I think of my mother’s goulash with beef and vegetables. This dish is one of my family’s favorites, and it’s something I can easily make for my own family now that I’m a stay-at-home parent. Not only is it delicious, but it’s also easy to make and can be scaled up or down depending on how many people are eating. My mother always made her goulash with beef, onions, red bell peppers, tomatoes, garlic, and potatoes. She would also add in some paprika and cumin to give it a nice smoky flavor. Over the years, I’ve made some changes to the recipe to make it even more flavorful. For example, I like to add in some fresh parsley at the end for an extra burst of flavor. The best part about making this goulash is that it doesn’t take a lot of time or effort. All you need to do is brown the beef in a large pot with some oil. Once the beef has cooked through, you can add in the onions, bell peppers, tomatoes, garlic, potatoes, paprika and cumin. You then just have to let the dish simmer until all the vegetables are tender and the flavors have melded together nicely. This goulash with beef and vegetables really is a great stay-at-home meal. It’s filling enough to feed a crowd and can be served with some crusty bread or rice on the side. Plus, you can make it ahead of time so that you don’t have to worry about cooking right before dinner time. It’s an all-around winner! Ingredients: 1 lb ground beef 2 tablespoons olive oil 1 onion (chopped) 1 red bell pepper (chopped) 2 cloves garlic (minced) 1 large potato (diced) 1 can diced tomatoes 2 teaspoons paprika 1 teaspoon cumin Salt and pepper to taste 2 tablespoons fresh parsley (chopped) Directions: 1. Heat oil in a large pot over medium heat. Add ground beef and cook until no longer pink (about 5 minutes). Drain any excess fat from the pot if necessary. 2. Add onion, bell pepper, garlic and potatoes to the pot and cook for another 5 minutes until vegetables begin to soften. 3. Add diced tomatoes, paprika and cumin to the pot and stir everything together. Bring mixture to a simmer then reduce heat to low. 4. Cover pot with lid and let simmer for 15-20 minutes until vegetables are tender and flavors have melded together nicely. 5. Remove from heat and stir in fresh parsley before serving hot with crusty bread or rice on the side if desired. Enjoy!

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