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American Goulash with Mushrooms and Lentils
with lemon garlic broccoli

Active: 30 min Total: 50 min
Total comfort food, American goulash is an easy family favorite. Top this combination of classic mushroom ragu and noodles with some cheese and sour cream.
Tags

Ingredients

Metric
Servings:
4
American Goulash with Mushrooms and Lentils:
  • Onions, medium - 1, diced
  • Garlic - 3 cloves, chopped
  • Mushrooms, any button - 8 oz, chopped
  • Lentils, cooked, canned or vacuum-packed - 1 1/2 cups
  • Green onions - 2 stalks, chopped, white and green parts combined
  • Oil, cooking - 1 Tbsp
  • Paprika - 1 tsp
  • Italian seasoning - 1 tsp
  • Salt - 1/2 tsp
  • Black pepper - 1/2 tsp
  • Tomatoes, crushed (15 oz / 397 g) - 1 can
  • Tomatoes, diced and preferably fire-roasted (14 oz / 397 g) - 1 can
  • Water - 1 cup
  • Soy sauce - 1 Tbsp
  • Macaroni, uncooked - 1 cup (sometimes labeled elbow macaroni)
  • Cheese, shredded Mexican blend - 1 cup
  • Sour cream - 1/4 cup (sub plain or Greek yogurt)
Lemon Garlic Broccoli:
  • Garlic - 3 cloves, chopped
  • Broccoli florets - 12 oz
  • Oil, olive - 1 Tbsp
  • Salt - 1/2 tsp
  • Lemon juice - 2 tsp

Nutrition Facts

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Prep

  1. Onions / Garlic (for goulash and broccoli) / Broccoli - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  2. Mushrooms - Dice mushrooms. (Can be done 1 day ahead)
  3. Lentils - If using canned lentils, drain and rinse. If using vacuum-packed lentils, rinse.

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Make

  1. Heat oven to 400F / 204C.
  2. While oven heats, heat a Dutch oven over medium-high heat. Add cooking oil and then mushrooms to heated oil. Saute mushrooms until golden brown, ~5 minutes. Add onions and saute until soft, 2 to 3 minutes.
  3. Add garlic (portion for goulash), paprika, Italian seasoning, salt and black pepper and saute for 1 minute more.
  4. Stir in lentils, crushed tomatoes, diced tomatoes (including liquid), water, and soy sauce. Bring to a simmer.
  5. While mushrooms and sauce simmer, toss broccoli and garlic (portion for broccoli) with olive oil and salt. Spread out on a sheet pan. Roast, shaking pan halfway through cooking, until broccoli is tender, 20 to 25 minutes.
  6. Return to goulash and stir in macaroni. Cover and transfer to oven. Cook until macaroni is tender, 22 to 25 minutes. Top with cheese and return goulash to oven, uncovered, until cheese is melted (you can also turn the broiler on for a minute or two to get the cheese topping golden and bubbly).
  7. Squeeze lemon juice over broccoli.
  8. Top goulash with green onions and sour cream. Serve with broccoli on the side. Enjoy!

Nutrition Facts

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Reviews

Ratings

Original (164)
Gluten-free (11)
Paleo (12)
Vegetarian (29)

Most Helpful

Goulash was tasty but I found the recipe confusing. I had skipped the broccoli, so I didn't know if I should simmer the meat and sauce for 20 minutes before moving to step 6.

By: Becky
Posted: Mar 02, 2018
Diet: Original
1 Helpful

81 reviews

Ended up more like soup than stew.

By: Seren
Posted: Oct 24, 2021
Diet: Paleo
0 Helpful

It was good, but I was also confused by the recipe (see similar review from Becky 3-2-2018) about the simmering time. It is not clear how much time should pass between steps 5 and 6. Do I prep the broccoli put it in the oven and move on to step 6 immediately (ending up with both in the oven at the same time), or does the sauce and meat simmer during the entire broccoli cook time? I am sure the flavor would develop more in the goulash if I let the sauce simmer for 20+ minutes, but then do I keep the broccoli warm for the 22+ minutes the goulash is cooking, or serve the broccoli after it has cooled down? It was just not clear as written.

By: Sharon
Posted: Jun 07, 2021
Diet: Original
0 Helpful

We love this! Excellent.

By: Elissa
Posted: May 01, 2020
Diet: Original
0 Helpful

Yum...!! 'It's really good though!' from a very discerning boy. 😉 Super yum and the only thing I would add from fond memories of my childhood, is a can of corn to mix in. You're welcome! Lol

By: Carlene
Posted: Jan 15, 2020
Diet: Original
0 Helpful

Would have preferred diced tomatoes over crushed or far less crushed tomatoes as it was more liquid than a stew.

By: Pearl
Posted: Dec 06, 2019
Diet: Paleo
0 Helpful

Very good! Would definitely make again! Left out cheese and sour cream for lactose-intolerant husband and it was still great!

By: Julia
Posted: Jul 14, 2019
Diet: Original
0 Helpful