1 (14 oz) can crushed tomatoes (unsweetened, check for no added sugar)
1/2 cup beef broth (or chicken broth)
1/2 cup heavy cream (optional, for creamier texture)
2 tsp paprika
1 tsp dried oregano
1 tsp dried basil
1/2 tsp onion powder
Salt and pepper to taste
1 tbsp olive oil (or cooking oil of your choice)
For the “Pasta” (optional, for extra texture):
2 cups zucchini noodles (zoodles), or 1 medium zucchini spiralized (optional, as a low-carb pasta alternative)
Instructions:
Cook the ground beef: Heat the olive oil in a large skillet or pot over medium heat. Add the ground beef (or other meat of your choice) and cook until browned, breaking it apart with a spoon as it cooks. Drain excess fat if necessary.
Add vegetables: Add the diced onion, garlic, bell pepper, and zucchini (if using) to the skillet. Sauté for 5-7 minutes, until the vegetables are softened.
Add seasonings: Stir in the paprika, oregano, basil, onion powder, salt, and pepper. Cook for another minute until the spices are fragrant.
Add the tomatoes and broth: Pour in the crushed tomatoes and beef broth. Stir to combine and bring the mixture to a simmer. Let it simmer uncovered for 15-20 minutes to thicken the sauce and allow the flavors to blend.
Optional creamy texture: If you’d like a creamier goulash, add the heavy cream and stir well. Allow it to simmer for an additional 5 minutes.
Prepare the zoodles (if using): If you’re using zucchini noodles, you can quickly sauté them in a separate pan with a little olive oil over medium heat for 2-3 minutes until tender, or just add them directly to the skillet to cook for the last few minutes.
Combine and serve: Once the goulash has thickened to your desired consistency and all ingredients are well combined, serve it hot. You can top with shredded cheese or fresh herbs for added flavor.
