Simple Garden Goulash
I came across this recipe a few years ago when we were out in Portland, Oregon, celebrating my grandma’s 100th birthday. My aunt made this goulash using zucchini instead of pasta, and it was one of those meals you don’t forget. Simple, filling, and really delicious. It’s the kind of meal that works especially well once zucchini starts coming in.
Ingredients
1 lb ground beef
1 yellow onion, diced
2 cloves garlic, minced
24 oz marinara (or crushed tomatoes)
1 cup beef broth
3 medium zucchini, chopped
1 green pepper, chopped
1 tablespoon soy sauce
1 tablespoon Italian seasoning
1 bay leaf
Salt to taste
Pinch of cayenne (optional)
Instructions
In a large pot or Dutch oven, cook the ground beef, onion, and garlic over medium heat. Break up the meat as it cooks until fully browned.
Drain excess fat if needed, then return the meat mixture to the pot.
Add the marinara (or crushed tomatoes), beef broth, zucchini, green pepper, soy sauce, Italian seasoning, and bay leaf.
Bring everything to a boil, then reduce to a simmer.
Cover and cook for about 20 minutes, stirring occasionally, until the zucchini is tender.
Remove the bay leaf. Add salt and a pinch of cayenne to taste.
Serve as-is, or top with cheese if you’d like.
Notes
This is a flexible recipe — adjust seasoning and vegetables based on what you have on hand.
Works well as leftovers.
A good way to use up zucchini once it starts coming in.