Chef Allie’s Goulash
A dish i made on the grill during a hurricaine. This is comfort food for sure!
Servings: 6
Equipment
- Griil
- Stove
Ingredients
- Avocado oil spray
- 1 Medium Bell pepper Diced
- 1 Medium Onion Diced
- 2 TBSP Italian Seasoning
- 2 tsp Paprika
- 1 tsp Garlic powder
- 1 Pound Ground Beef 96/4 is what i used
- 1 26 oz. Can Diced tomatoes
- 3 Cups Beef broth
- 2 Bay leaves
- 10 oz. Elbow Macaroni
- 4 oz. 75% Reduced fat cheddar cheese Cabot is what i used
- 1/4 Cup Velvetta Shreds
- Salt & Pepper to taste
- Fresh Basil & Parsley To garnish
Instructions
- Saute the bell pepper until tender
- Add the diced onions an saute until translucent
- Now add the Italian seasoning , Garlic powder & Paprika. Saute for a few minutes to bloom the spices
- Now its time to add the ground beef. Cook until browned
- Add the canned tomatoes , beef broth and bay leaves
- Season with salt and pepper to taste
- Pour pasta in, Cover and let the pasta cook until it is al dente
- Remove the bay leaves
- Time to add the cheeses in. Mix until melted
- Season with more salt and pepper if needed
- Garnish with basil and parsely
Notes
Serves 6 people at 2C portions for 9 WW points on all plans Serves 8 people for 1 1/2 cups for 6 WW points on all plans chefallieskitchen.com Chef Allie’s Instagram Page
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