A friend whipped this up for dinner and it was a huge success, had to ask for the recipe!

There’s something so heartwarming about a big pot of goulash simmering away on the stove. This low-carb variation on Southern-style goulash pays homage to the hearty meals I remember sharing with family on cool, crisp evenings. Goulash has deep roots in Midwestern cooking, combining elements of both tradition and necessity. It's the kind of dish that brings everyone to the table and fills your home with memories and mouth-watering aromas. Why make this? Because it’s a wonderful way to enjoy a comforting, crowd-pleasing meal without all the carbs!

This goulash pairs wonderfully with a simple side salad made with fresh greens, cherry tomatoes, and a tangy vinaigrette. A serving of steamed green beans or roasted Brussels sprouts would also complement the savory richness of the dish. For a truly Southern touch, consider a side of sautéed spinach with a bit of garlic and olive oil. And if you want to add just a slight indulgence, a small serving of cauliflower mash would be perfect to soak up all that delicious sauce.

Servings: 6

1 pound ground beef
1 large onion, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
1 red bell pepper, chopped
1 can (14.5 ounces) diced tomatoes
1 can (8 ounces) tomato sauce
1 cup beef broth
2 teaspoons paprika
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
2 cups zucchini, diced
1 cup fresh mushrooms, sliced

1. In a large pot or Dutch oven, cook the ground beef over medium heat until browned. Drain any excess fat.

2. Add the chopped onion and minced garlic to the pot. Sauté until the onion is translucent and fragrant.

3. Stir in the green and red bell peppers and cook for an additional 3-4 minutes, until they begin to soften.

4. Add the diced tomatoes, tomato sauce, and beef broth to the pot. Stir well to combine.

5. Season with paprika, dried oregano, dried basil, salt, and pepper. Bring the mixture to a gentle simmer.

6. Add the diced zucchini and sliced mushrooms to the pot. Continue to simmer for 15-20 minutes, or until the vegetables are tender and the flavors have melded together.

7. Taste and adjust seasonings as needed. Serve hot, garnished with a sprinkle of fresh herbs if desired.

For a spicier kick, you can add a pinch of red pepper flakes or a diced jalapeño along with the bell peppers. If you're a fan of cheese, a sprinkle of shredded cheddar or mozzarella on top before serving can take this dish to another level. Feel free to swap out the vegetables based on what's in season; for instance, eggplant or cauliflower could be great additions. And if you prefer, ground turkey or chicken can be used instead of beef.