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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 10 |
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Delicious and full of vegetables goulash is one of those things its hard to go wrong with. This is always a winner with adults and children alike. I find even the kids will ask for seconds. Its a warm and hearty meal which I can usually make with items on hand. I recently have started adding whole wheat noodles to the mix in order to make it healthier. I also used buffalo meat this last time as its lower in fat than regular ground beef. Could not even tell the switch had been made. Hope you enjoy. Ingredients:
12 ounces whole wheat rigatoni |
2 green zucchini, small dice |
1 small onion, diced |
1 yellow bell pepper, diced |
1 tablespoon mrs. dash seasoning mix |
salt |
pepper |
1 (12 ounce) can diced tomatoes |
1 (4 ounce) can tomato paste |
1 (10 1/2 ounce) can campbell's 98% fat-free cream of mushroom soup |
3/4 cup 2% low-fat milk |
1 lb lean ground buffalo |
Directions:
1. Cook pasta in boiling water till almost completely done.
2. Drain pasta and set to the side.
3. I then use the pan I cooked the pasta in to cook the rest of the meal.
4. No point in making more dishes to wash if you don't have to.
5. Cook ground meat till almost completely done.
6. Add in the onion, peppers and zucchini and cook for additional 5 minutes.
7. Stir in the cream of mushroom soup, tomato paste, and canned tomatoes.
8. Add noodles back to pan and stir till completely incorporated into the dish.
9. Add milk and Mrs. Dash and stir.
10. Check to make sure juicy enough.
11. Cover and put in 350°F oven for 20 minutes.
12. Remove from oven check if saucy enough to your liking let sit for 10 minutes and serve.
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