Recipe: Appetizing Barley Porridge for weight loss

Goulash

 Servings: 4

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Ingredients

• 1 Tbsp olive oil
• 1 medium yellow onion, chopped (1 1/2 cups)
• 1 cup chopped red bell pepper
• 1 medium carrot, thinly diced (1/2 cup)
• 1 lb. lean ground beef
• 3 garlic cloves, minced (1 Tbsp)
• 1 1/4 cups low-sodium chicken broth, plus more as needed
• 2 Tbsp tomato paste
• 1 (15 oz) can tomato sauce
• 1 (14.5 oz) can petite diced tomatoes
• 1 Tbsp Worcestershire sauce
• 1 Tbsp Italian seasoning
• 1 tsp paprika
• Salt and pepper, to taste
• 1 2/3 cups (6.7 oz) macaroni pasta
• 1/4 cup chopped parsley

Instructions

1. Saute veggies: Heat a large pot over medium-high heat. Add onion, bell pepper and carrot and saute 6 minutes. Scoot to one far side.
2. Brown beef: Add beef in about 5 chunks and let brown on bottom, about 2 - 3 minutes then break up beef and toss with veggies. Cook beef through, tossing occasionally.
3. Drain fat, saute garlic: Drain off excess fat as needed*. Add garlic and saute 1 minute longer.
4. Add canned ingredients and seasonings, simmer: Pour in chicken broth, tomato paste, tomato sauce, diced tomatoes, Worcestershire sauce, Italian seasoning and paprika. Season with salt and pepper to taste. Bring mixture to a simmer.
5. Add pasta and cook to al dente: Add pasta and stir. Reduce to medium-low cover and let simmer, stirring occasionally until pasta is nearly tender, about 10 - 12 minutes. If needed add a little more broth to thin.
6. Let rest: Remove from heat and let rest a few minutes until pasta is tender and sauce has thickened.
7. Garnish: Stir in parsley. Serve warm.

Recipe Notes

• *To drain fat easily I use a ball of a couple of paper towels held by tongs to dab up excess fat.

Optional ingredients: try it with 1 cup frozen corn (add along with tomatoes), 1/4 tsp red pepper flakes for spicy kick, or garnish servings with parmesan or cheddar cheese.