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Butternut Goulash

We make this treasured family goulash recipe using squash from our own backyard. The chili powder and cayenne really warm you up! —Allison Wilmarth, Forest City, Pennsylvania
  • Total Time
    Prep: 25 min. Cook: 45 min.
  • Makes
    8 servings (2-1/2 quarts)

Ingredients

  • 2 tablespoons butter
  • 1 pound lean ground beef (90% lean)
  • 1 large red pepper, chopped
  • 1 cup chopped onion
  • 1 can (28 ounces) no-salt-added crushed tomatoes
  • 1-1/2 cups peeled butternut squash, cut into 1/2-inch cubes
  • 1 can (8 ounces) no-salt-added tomato sauce
  • 1 cup reduced-sodium beef broth
  • 1 teaspoon salt
  • 1/2 to 3/4 teaspoon chili powder
  • 1/8 to 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon dried oregano
  • 2 cups chopped zucchini
  • Shredded cheddar cheese, optional

Directions

  • In a Dutch oven, heat butter over medium-high heat. Add beef, red pepper and onion; cook, crumbling beef, until meat is no longer pink and vegetables are tender, 6-8 minutes; drain.
  • Add the next eight ingredients. Bring to a boil; reduce heat to low. Simmer, covered, about 20 minutes; add zucchini. Continue simmering until vegetables are tender, another 20-25 minutes. Just before serving, sprinkle with cheese if desired.
Nutrition Facts
1-1/4 cups: 196 calories, 8g fat (4g saturated fat), 44mg cholesterol, 450mg sodium, 17g carbohydrate (7g sugars, 5g fiber), 14g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 fat.

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