Never in my wildest dreams did I ever think I would be enjoying a bowl full of coleslaw goulash.
Take a look at what my friend Audrey from the Melady Cooks food blog had to say about this magnificent recipe:
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!
What a success it truly is! You get to skip out on all of those pesky carbs, too.
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 Hunt’s petite diced tomatoes
3 oz tomato paste
1/2 teaspoon McCormick 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.
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Quick Tip: Serve with a dinner roll and a side salad.
Recipe and image courtesy of Melady Cooks.