Recipe of the Week: Lean Beef Goulash

The following recipe for Lean Beef Goulash was kindly sent by SurvivalBlog reader C.K.. She says: “I use lean beef, to keep this from tasting like some old-time greasy goulash.”

  • 1 to 1.25 pounds Ground Beef (93% lean — or even more lean)
  • 1-1/2 cups minced onions
  • 1 tablespoon minced garlic
  • 1 can (15 ounces) of tomato sauce
  • 1 can (14-1/2 ounces) of diced tomatoes
  • 1-1/2 cups water
  • 2 tablespoons soy sauce
  • 1 tablespoon paprika
  • 2 teaspoons dried Italian seasoning
  • 1 teaspoon seasoned salt (or less, if on a low-salt diet.)
  • 1 bay leaf
  • 1 cup uncooked elbow macaroni
  1. Heat a large stock pot over medium heat until hot. Add Ground Beef, onions, and garlic; cook 8 to 10 minutes, breaking into 1/2-inch crumbles, stirring occasionally, or until onions are translucent.
  2. Stir in tomato sauce, diced tomatoes, water, soy sauce, paprika, Italian seasoning, seasoned salt, and bay leaf; bring to a boil.
  3. Reduce heat, cover tightly and simmer 20 minutes, stirring occasionally.
  4. Stir in macaroni, cover and simmer 20 minutes or until pasta is tender, stirring occasionally. Remove from heat.
  5. Remove and discard the bay leaf.
  6. Garnish with parmesan cheese, if desired.

Do you have a favorite recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column, we place emphasis on recipes that use long term storage foods, recipes for wild game, dutch oven and slow cooker recipes, and any that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!