Anyone have a healthy Goulash recipe?

mikefromhaddonfield

Thanks in advance.

concordancia

Any traditional goulash will be relatively healthy. Or are you asking about the macaroni dish midwesterners call goulash?

mikefromhaddonfield

Yes. The Midwestern style with macaroni or corkscrews, tomato juice, stewed tomatoes, ground sirloin, celery and corn. I guess it is pretty healthy I just eat to much. Maybe I could try organic shells.

concordancia

Have you tried a whole grain pasta?

Personally, I would double the meat and add onions and green peppers. That way, a serving would be more protein and veggies, less pasta.

ETA: corn? That is a new one to me!

mikefromhaddonfield

Yes. I like the corn. Kind of like the Indian corn dish. Great ideas. Thanks.

rachempoo

I agree to increasing the veggies and meat and using whole grain pasta.

Crafty_camper123

What everyone else said + you could use turkey burger instead of ground beef or sirloin to cut the saturated fat.

tcaley4

I went to a restaurant once and ordered Goulash, thinking I would get American style Goulash. Boy, was I surprised when I got served the European version. It was good, just not what I expected.

Phaewryn

mikefromhaddonfield wrote: »

Yes. The Midwestern style with macaroni or corkscrews, tomato juice, stewed tomatoes, ground sirloin, celery and corn. I guess it is pretty healthy I just eat to much. Maybe I could try organic shells.

Substitute ground chicken for the ground sirloin, and use https://www.barilla.com/en-us/products/pasta/proteinplus/proteinplus-elbows pasta, add a big can of diced tomatoes (the bigger size, not the petite cut) in addition to the normal amount of stewed tomatoes, and more celery. The added protein in the protein pasta makes it more filling than regular pasta. It's the only pasta I buy these days (well, other shapes, but the same line). The diced tomatoes add bulk and make it more filling, as does adding more celery. You could also add mushrooms. Cut them thick or leave them whole or they will just kind of disappear and not really add much bulk. Bulking it out with veggies means you can put the same amount on your plate, feel just as full, but you're eating less pasta and thus less calories/carbs.

JodehFoster

I use Penzeys Spanish style smoked paprika in mine, such a great flavor in it! I love making it in the summer w/ fresh garden tomatoes as well.

jole721

I use the Beefy American Goulash recipe from emilybites.com. I know it is 8 sp for almost two cups. My whole family loves it and it makes a lot!!

Mouse_Potato

tcaley4 wrote: »

I went to a restaurant once and ordered Goulash, thinking I would get American style Goulash. Boy, was I surprised when I got served the European version. It was good, just not what I expected.

I had the opposite experience. I grew up in a household of eastern European immigrants. Then I was served goulash in Texas. Wth?!?

WilmaValley

Great ideas!!!!!!

KeriA

What I do to make a high carb meal less high carb and healthier is I mix cauliflower with the macaroni or potatoes etc. So when I cook the macaroni I use half the macaroni and chop up enough cauliflower in the pot with it. I make Shepard's pie with mashed "potatoes" that are half potatoes and half cauliflower mashed together. In fact that is how I make mashed potatoes in general. I do this with macaroni and cheese and with potatoes au gratin etc. I often throw in a veggie I like into these dishes like chopped spinach. If you don't like whole grain pasta as well then mix it with regular pasta. So use 1/4 regular pasta 1/4 whole grain pasta and 1/2 cauliflower instead of all regular pasta. The thing about cauliflower is it pretty much blends with the other carbs and takes on their taste. When cooking, it may smell like cauliflower but when eating it tastes like macaroni or potatoes etc. It is a double benefit in that you are reducing white carbs and increasing healthy veggies. I find that if I don't get too perfectionist about it I can improve the quality of the food without being disappointed with the taste. Some just make mashed cauliflower instead of mashed potatoes. Potatoes and pasta aren't bad it is really proportions.

KeriA

When I started to read this I was wondering if you were worried about the sour cream in the Goulash. Apparently not. I was going to suggest replacing it with yogurt or light sour cream and yogurt.

freespirit6315

I've never heard of putting sour cream in goulash, don't do sour cream in our goulash where I grew up.

JodehFoster

We sometimes top ours w/ sour cream and shredded cheddar...but don’t mix it in like a stroganoff.

swilkins49412

zucchini noodles, or zoodles are a great pasta swap. You can even buy the zoodles in the freezer dept of your grocery store.

sandralang12327

Replace your pasta with diced cabbage. I've made lasgana, chili, and goulash with cabbage

concordancia

sandralang12327 wrote: »

Replace your pasta with diced cabbage. I've made lasgana, chili, and goulash with cabbage

I call it a deconstructed cabbage roll, which I have been making since I discovered cabbage rolls are yummy, but more work than I am willing to put into my average dinner.

mich0821

I made this over the weekend, and took for lunch everyday. It's similar to goulash with a little spice. I added black beans along with kidney beans. High in protein, low in carbs.

https://www.tasteofhome.com/recipes/southwestern-casserole