1green or yellow bell peppercut into 1/2-inch pieces
1teaspoongarlic salt
1red bell peppercut into 1/2-inch pieces
½teaspoonwhite pepper
1sliced zucchini
14.5ounceswhole tomatoespeeled and chopped, with liquid
1smallred onionsliced
Instructies
In a large skillet, cook the ground beef over medium heat until browned.
Use a slotted spoon to remove any excess fat and discard it.
Set aside the browned beef.
In the same skillet, heat olive oil over medium heat.
Add paprika, garlic salt, dried basil, sliced onion, sliced squash, red and green bell peppers, and mushrooms.
Cook for about 5 minutes, stirring occasionally.
Reduce the heat to medium-low and add the tomatoes with their liquid and the browned beef to the skillet.
Simmer for approximately 20 minutes, stirring occasionally.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this Mushroom and Beef Goulash with a medium-bodied red wine such as Cabernet Sauvignon or Syrah. The bold flavors of the wine will complement the richness of the goulash, creating a satisfying dining experience. For a non-alcoholic option, consider serving with sparkling water infused with a slice of lime for a refreshing contrast.