September 24, 2016

Asian Goulash

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
  1. Heat the butter up in a wok and add the ground beef. Add salt and pepper. Cook just until the pink disappears.
  2. Add the onion, zucchini, red bell pepper, garlic, and fresh ginger. Allow the small pieces to become tender.
  3. Stir in the toasted sesame oil.
  4. Introduce the cauliflower. Drizzle an ample amount of coconut aminos over the top of the goulash and stir.
  5. Cook long enough for the flavors to marry.
Serves 4

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