Butternut Goulash

Name: Butternut Goulash
Ingredients: 2 tablespoons butter; 1 pound lean ground beef (90% lean); 1 large red pepper, chopped; 1 cup chopped onion; 1 can (28 ounces) no-salt-added crushed tomatoes; 1-1/2 cups peeled butternut squash, cut into 1/2-inch cubes; 1 can (8 ounces) no-salt-added tomato sauce; 1 cup reduced-sodium beef broth; 1 teaspoon salt; 1/2 to 3/4 teaspoon chili powder; 1/8 to 1/4 teaspoon cayenne pepper; 1/8 teaspoon dried oregano; 2 cups chopped zucchini; Shredded cheddar cheese, optional

14 ingredients

2 steps

Ingredients

2 tablespoons butter
1 pound lean ground beef (90% lean)
1 large red pepper, chopped
1 cup chopped onion
1 can (28 ounces) no-salt-added crushed tomatoes
1-1/2 cups peeled butternut squash, cut into 1/2-inch cubes
1 can (8 ounces) no-salt-added tomato sauce
1 cup reduced-sodium beef broth
1 teaspoon salt
1/2 to 3/4 teaspoon chili powder
1/8 to 1/4 teaspoon cayenne pepper
1/8 teaspoon dried oregano
2 cups chopped zucchini
Shredded cheddar cheese, optional

Directions

1

In a Dutch oven, heat butter over medium-high heat. Add beef, red pepper and onion; cook, crumbling beef, until meat is no longer pink and vegetables are tender, 6-8 minutes; drain.
2

Add the next eight ingredients. Bring to a boil; reduce heat to low. Simmer, covered, about 20 minutes; add zucchini. Continue simmering until vegetables are tender, another 20-25 minutes. Just before serving, sprinkle with cheese if desired.