Ingredients
• 1 tbsp olive oil
• 1 lb (450g) ground beef (or plant-based crumbles)
• 1 small onion, diced
• 2 cloves garlic, minced
• 3 cups peeled and diced potatoes (about 2–3 medium)
• 1 can (14.5 oz) diced tomatoes (with juice)
• 1 cup low-sodium beef or vegetable broth
• 1 tsp paprika (sweet or smoked)
• ½ tsp dried thyme
• ¼ tsp cayenne pepper (optional, for heat)
• Salt & black pepper to taste
• 1 cup frozen peas (optional, added at the end)
• Fresh parsley, chopped (for garnish)
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Sauté onion 4–5 minutes until soft. Add garlic and cook 30 seconds more.
- Add ground beef and cook until browned. Drain excess fat if needed.
- Stir in potatoes, diced tomatoes (with juice), broth, paprika, thyme, cayenne (if using), salt, and pepper.
- Bring to a boil, then reduce heat and simmer covered for 20–25 minutes, stirring occasionally, until potatoes are tender.
- Stir in frozen peas (if using) and heat through 2–3 minutes.
- Taste and adjust seasoning—add more paprika, salt, or a splash of Worcestershire for depth.
- Serve hot, garnished with fresh parsley. Great with crusty bread or a green salad!
✨ A Southern twist on classic goulash—simple, satisfying, and family-approved!
💡 Make ahead: Flavors deepen overnight—store in the fridge up to 4 days or freeze. Reheat gently on the stove.
PREP TIME & NUTRITION :
Prep Time : 15 mins , Cook Time : 30 mins , Total Time : 45 mins , Servings : 6 , Calories : 260 per serving , Net Carbs: 22g , Fats: 11g , Protein: 18g