I actually had to look up goulash before writing this post because I’m pretty sure my dish is not really a goulash. I just call it that. It turns out, a real “goulash” is a Hungarian soup or stew made with meat and veggies and seasoned with paprika. This dish is more of a chili.
The idea came about in my house because I often prepare lunch for my husband who works from home. Lately, his lunches have become what I call “goulash” — a bean + meat + veggie combination of sorts — super easy for him to scoop into a bowl and reheat, and pretty satisfying.
I myself don’t eat meat but, luckily, my husband will eat anything I put in front of him. This has made for some creative goulash! I’ll admit I’ve come up with with some interesting combinations. Some fail, but most are a huge success.
For this month’s pumpkin-themed recipe redux, I couldn’t help but use pumpkin in my goulash. You can make it with canned or fresh pumpkin and it’s super easy to throw together. It’s also rather tasty….so says my taste-tester.
Below is my recipe along with some other awesome recipes using pumpkin from my fellow reduxers. Be sure to visit their pages and get inspired!
- 1 lb lean ground beef or turkey
- 1 diced onion
- 1 diced bell pepper (I used 1/2 orange and 1/2 yellow)
- 2 Tbsp chili powder
- 2 tsp cumin
- 1 tsp red pepper flakes
- 1 tsp cinnamon
- 1 Tbsp salt
- 1 can drained kidney beans
- 1 can pumpkin
- 2 cans diced tomatoes
Preparation: Brown the meat with the spices and salt. Add chopped onion and peppers, saute until soft. Add beans, pumpkin, and tomatoes; simmer about 15 minutes.