Ever have a package of coleslaw mix to use and you don’t want to make actual coleslaw? That happens occasionally here in the castle. Often I use it to make coleslaw soup, one of the most popular posts on my blog. But it was a hot day here up North and I wasn’t feeling like soup was a good idea. I wanted more of a throw together goulash type dish. So I threw this together. We loved it!
I started by browning about 2# of ground beef in a nonstick skillet. I seasoned the beef with salt and pepper then let it fry well, browning in a lot of places. I then broke it up into smaller pieces. Eventually it was all cooked through and I drained off the excess grease from the pan.
Next I added a handful of red sweet bell peppers I’d diced and frozen a few months ago. They are so handy and I use them often. Must remember to do that again when they go on sale. I let the beef and peppers cook for about 10 minutes, until the peppers were tender.
It was time for the bag of shredded cabbage and carrots. I added them to the skillet and stirred well. I let the peppers and cabbage fry with the ground beef for another 10 minutes, stirring occasionally.
For seasonings I added garlic powder and onion powder. I could have used minced garlic and diced tomatoes and added them while I was frying the beef, but oh well. I went the easier route.
Finally I needed some sauce to tie the flavors all together. I added 2 cans of Rotel, the diced tomatoes and peppers would add flavors and a bit of heat.
I wanted a little more tomato sauce so I added a can of petite diced tomatoes.
For even more tomato flavor I added 1/2 a can of tomato paste.
I stirred my skillet of goulash and let it cook for another 10 minutes to meld the flavors. I taste tested halfway through and added more salt until I was pleased with it.
As a special touch of flavor I added a tablespoon of bacon grease I collect in a jar in the fridge for such times as these. The dish needed a little more fat and the bacon flavor would be a bonus. Another taste test and I was super pleased with my finished dish!
I served the coleslaw goulash with a side salad. We loved the flavors in the goulash. Changing out pasta for shredded cabbage was a success. We had a nice low carb evening!
- 2# ground beef
- salt and pepper
- 1/2 cup sweet bell pepper; diced
- 14 oz bag coleslaw
- 2 10 oz cans Rotel
- 1 14.5 oz can petite diced tomatoes
- 3 oz tomato paste
- 1/2 teaspoon garlic powder
- 1 teaspoon onion powder
- salt and pepper to taste
- 1 tablespoon bacon grease
Place ground beef in heated nonstick skillet and sprinkle with salt and pepper. Brown beef and break up into smaller pieces. Drain off fat if necessary.
Add sweet bell pepper and coleslaw and continue cooking for 10 minutes, stirring occasionally.
Add 2 cans of Rotel, diced tomatoes, tomato paste, garlic powder and onion powder. Stir well and continue cooking for 10 minutes more.
Stir in bacon grease until melted.