My dad had a tradition of making Matheny Goulash—named for our family. I clearly recall the aroma and anticipation. He used whatever he found in the pantry and fridge, and created a simmering pot of goodness! Rice, beef, and tomatoes were staples in the meal, but no 2 goulashes were the same.
I am not eating rice these days, but riced cauliflower provides a perfect base for anything! This dish has a decidedly Asian flavor! I used only what I had on hand. All measurements are approximate because I cooked instinctively. I also used my Pampered Chef Food Chopper to achieve texture.
- 1 tablespoon of butter
- 1 pound of ground beef—not lean
- ½ cup chopped onion
- ½ cup chopped raw zucchini
- ½ cup chopped red bell pepper
- 1 clove of garlic, finely chopped
- 1-2 tablespoons of grated fresh ginger
- 1 teaspoon toasted sesame oil
- 1 package (about 3 cups) of Trader Joe's Organic Riced Cauliflower—thawed
- Coconut aminos
- Salt and pepper to taste
- Heat the butter up in a wok and add the ground beef. Add salt and pepper. Cook just until the pink disappears.
- Add the onion, zucchini, red bell pepper, garlic, and fresh ginger. Allow the small pieces to become tender.
- Stir in the toasted sesame oil.
- Introduce the cauliflower. Drizzle an ample amount of coconut aminos over the top of the goulash and stir.
- Cook long enough for the flavors to marry.
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