Veggie Loaded American Goulash

Veggie Loaded American Goulash

Prep Time

15 Minutes

Cook Time

25 Minutes


  • 1 lb. Elbow Macaroni, Preferably Whole Grain
  • 2 tbsp. Olive Oil, Divided
  • 1 Medium Yellow Onion, Diced
  • 3 Cloves Garlic, Minced
  • 1 Small Yellow Squash, Diced
  • ½ Cup Broccoli (Fresh Or Frozen), Cut Into Small Florets
  • 1 lb. Ground Beef 90% Lean
  • 8 Button Mushrooms, Halved And Sliced
  • 1 tsp. Dried Basil
  • 1 tsp. Dried Oregano
  • ½ tsp. Kosher Salt
  • ½ tsp. Ground Black Pepper
  • 3-4 Cups Low-Sodium Vegetable Juice (Such As V8), Divided
  • 1 (14.5 Oz) Can Diced Tomatoes
  • Kosher Salt And Ground Pepper (Optional)

Serving size:

about 2 heaping cups

Per serving:

Calories 540; Total Fat 15 g; (Sat Fat 4 g); Protein 29 g; Carb 75 g; Fiber 2 g; Cholesterol 50 mg; Sodium 470 mg; Total Sugar 11 g (includes 0 g Added Sugars)

Tip from Ellie:

Make this meal vegetarian by using two cans of beans (any type) drained and
rinsed, instead of the beef.

Preparation Steps:

  1. Cook pasta according to package directions. Set aside. Meanwhile, add 1 tablespoon oil to a large skillet and heat over medium-high heat until hot. Add onion and saute for 3-4 minutes, or until soft, stirring frequently. Add garlic, squash and broccoli to the skillet and cook for 4 minutes, stirring occasionally; set aside.
  2. In a large sauce pot, heat remaining tablespoon of oil over medium heat until hot. Add ground beef and cook for 5 minutes, breaking up the meat, until beef is browned and mostly cooked through. Add the mushrooms and cook for 3 more minutes. Add in the squash mixture.
  3. Mix in the basil, oregano, salt, pepper, 3 cups of the vegetable juice and the tomatoes. Bring to a boil then reduce heat to a simmer. Cook for 10 minutes, stirring occasionally. Remove from heat. Add in pasta and stir to combine. Add additional vegetable juice if desired and more salt and pepper to taste. Enjoy!
© Tomato Wellness