Vegetable Beef Goulash
1/2 lb lean ground beef
1 onion, chopped
1 1/2 cups sliced mushrooms, about 4 ounces
1/2 sweet green pepper, chopped
1 Tbsp paprika
2 tsp caraway seeds, crushed
1 tsp each dried marjoram and basil
1/4 tsp each salt and pepper
3 1/2 cups beef stock
1 can stewed tomatoes
2 cups diced peeled potatoes
1 cup chopped carrots
1/2 cup chopped zucchini
1/2 cup corn
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. Add onion, mushrooms and
green pepper; cook, stirring occasionally, for 6 to 8 minutes or until onion
is softened. Reduce heat to low; stir in paprika, caraway seeds, basil,
marjoram, salt and pepper. Cover and cook, stirring occasionally, for 10
minutes. 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.
Taste and adjust seasoning. Makes 9 cups or 4 to 6 serving.
Jenn B aka Mom2Sam and Tiny
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