30-Minute Beef Goulash Heat-and-Serve Meal Ideas

Ingredients

• 1 package (16 - 17 oz.) fully cooked boneless beef pot roast with gravy
• 2 Tbsp. olive ole
• 2 large portobello mushrooms, chopped
• 1 medium onion, chopped
• 1 package (16 oz.) refrigerated, cooked, diced, seasoned, red-skin potatoes
• 1 can (14 - 14 1/2 oz.) ready-to-serve beef broth
• 1 tsp. hot paprika
• 1/2 tsp. pepper

Instructions

Remove pot roast from package, reserving gravy. Cut pot roast into bite-size pieces.

Heat oil in small Dutch oven over medium heat until hot. Add mushrooms and onion; cook and stir 5 minutes.

Add beef, gravy and potatoes to Dutch oven; stir in broth, paprika and pepper. Bring to a boil. Reduce heat to medium; cook 10 minutes or until goulash is heated through and slightly thickened, stirring occasionally.

Suggestions

Cook’s Tip: Eight ounces baby portobello mushrooms, cut into quarters, or 1 cup chopped white mushrooms, can be substituted for large portobello mushrooms.