Meal: Dinner 
Dietary Type: Omnivore     
Prep Time: 10 minutes 
Cook Time: 20 minutes 
Serves: 4 

The Dish
This classic comfort food dish has gone through just a little nutritional makeover, boosting the veggies in this recipe with a full serving of leafy greens per portion. Lean ground beef is sautéed with onions, green bell peppers, and tomatoes before being seasoned with Worcestershire sauce, salt, and paprika. The noodles are cooked right in the pot, absorbing all that fabulous flavor. 

Hacking this Recipe: This dish reheats very well. Feel free to make a large pot of goulash, cool it down, refrigerate, and reheat when you’re ready to eat. This leftover goulash should keep for 2-3 days. 

Nutrition is such an important, and personal, topic that taking the time to do your research and find what works for you and your family is key. We're addressing more an more topics related to nutrion with the help of Registered Dietitians, so if you have any questions or topics you'd like us to cover, just let us know. We're always listening and want to tackle topics important to you.

Ingredients
2 teaspoons (10 ml) extra virgin olive oil 
1 cup (100 g) yellow onion, peeled and diced 
1 cup (100 g) green bell peppers, seeded and diced 
1 lb. (425 g) lean ground beef 
1 15 oz (425 g) canned tomato sauce 
1 15 oz (411 g) canned diced tomatoes 
1 cup (237 ml) beef broth 
1 tablespoon (15 ml) Worcestershire sauce 
1 tablespoon (15 ml) tomato paste 
1 teaspoon (3 g) salt 
1 teaspoon (2 g) paprika 
8 oz (230 g) macaroni noodles 
5 oz (142 g) baby spinach 

Preparation 

• Heat oil in a large stock pot over medium-high heat. Once the oil is hot, add onions and peppers and sauté until tender-crisp, about 3 minutes. 
• Add ground beef and stir to combine with the veggies. Sauté the beef until browned, about 3 minutes more. 
• Add the tomato sauce, diced tomatoes, broth, Worcestershire sauce, tomato paste, salt, and paprika. Stir to combine and bring to a simmer. 
• Once simmering, add the dry macaroni noodles and stir to combine. Cover the pot, reduce heat to medium-low, and continue to cook until the noodles are tender, about 12-15 minutes. 
• During the last 3 minutes of the cook, add the spinach, stir to combine and continue to cook until the spinach has wilted. 
• To serve, divide the goulash between bowls. 

Vegetarian and Vegan Modifications: A vegan ground meat alternative would work well as a substitution for the ground beef. A nice vegan Worcestershire sauce will work very well in place of the traditional Worcestershire sauce too. 

Gluten-Free Modifications: Gluten-free noodles will work with this recipe. Instead of cooking the noodles in the pot, cook the noodles separately. Reduce the liquid in this recipe by half, 1/2 a can of tomato sauce, 1/2 a can of diced tomatoes and 1/2 cup (118 ml) of beef broth. Stir in the noodles right before you’re ready to serve.