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Yields7 Servings
Cook Time50 mins
Nutrition Facts

Serving Size 3 2/3 tbsp dry mix

Servings 7


Amount Per Serving
Calories 80
% Daily Value *
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol 0mg
Sodium 15mg1%
Potassium 284mg9%
Total Carbohydrate 18g6%
Dietary Fiber 4g16%
Sugars 2g
Protein 4g8%

Vitamin A 4%
Vitamin C 6%
Calcium 2%
Iron 10%
Vitamin D 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Wyoming Fireside Beef Goulash

You Will Also Need
 1 lb Ground round
 1 tbsp Oil
 4 cups Beef Broth (32 oz.)
 10 oz Canned tomatoes with green chilies
 1 tbsp Worcestershire sauce
Optional
 1 Dollop of sour cream on each serving
Here's What You Do
  1. In a 4-quart pot heat oil over medium high heat.
  2. Crumble and brown ground beef.
  3. Add contents of Wyoming Fireside Beef Goulash Mix. Add broth, bring to a boil and then reduce to a simmer.
  4. Cover for 20 minutes.
  5. Stir in tomatoes and Worcestershire sauce, cover and continue to simmer for 20 minutes.
  6. Place in bowls with sour cream on top and serve.

Freezes well, if prepared ahead.

Vegan Variation

This protein rich soup with lentils gets thick with vegetable additions.  One pound of mushrooms works well in this recipe also, as an alternative to eggplant

You Will Also Need: 

  • 4 Tbsp. oil
  • 1 medium onion, diced
  • 1 firm eggplant, cubed or 1 lb. of mushrooms, chopped
  • 4 cups vegetable broth (32 oz.)
  • 1 can tomatoes with green chilies (10 oz.)  or 14 oz. can diced tomatoes
  • 1 Tbsp. Worcestershire sauce

Here's What You Do: 

  1. Cut up eggplant into a drainer, salt well, and let stand 30 minutes.
  2. In a 4-quart pot, heat oil over medium high heat.
  3. Sauté onion about 5 minutes.  Add eggplant or mushrooms for 5 minutes.  Remove and set aside.
  4. Stir in contents of goulash mix.  Add broth, bring to a boil, and then reduce to a simmer.
  5. Stir in tomatoes, eggplant or mushrooms and Worcestershire, cover and continue to simmer for 20 minutes.
Vegetarian Variation

Vegetarian Variation

You Will Also Need:

  • 1 pound mushrooms, sliced
  • 1 Tablespoon oil
  • 4 cups vegetable broth
  • 1 10-ounce can tomatoes with green chilies
  • 1 Tablespoon Worcestershire sauce

Optional: a dollop of sour cream on each serving

Here's What You Do:

  1. In a 4-quart pot heat oil over medium high heat.
  2. Sauté mushrooms for 5 minutes.
  3. Add contents of Wyoming Fireside Beef Goulash Mix and stir for 1 minute.
  4. Add broth, bring to a simmer and cover for 35 minutes.
  5. Stir in tomatoes and Worcestershire sauce, cover and continue to simmer for 20 minutes.
  6. Place in bowls with sour cream on top and serve. Freezes well, if prepared ahead.
Inventive Variation
  1. Serve on top of cooked wide egg noodles for a classic Eastern European dish.
  2. For a soupier version that will serve more people, add one 12 oz. bottle of a hearty beer and serve with crusty whole grain bread.
Cooking & Nutrition Tips

Remember these are soup-starter mixes, you can't go wrong! Feel free to omit any of our recommended additions and/or add any of your favorites!

  • To boost vegetables, add 1 cup chopped onion and brown with ground beef, and add an extra can no salt added tomatoes and 1 cup chopped celery for final 20 minutes.
  • To boost whole grains in the Inventive Variations suggestion on the package and website, prepare with whole wheat wide egg noodles.
  • To cut saturated fat, prepare with extra lean ground beef, bison or turkey, or go Vegetarian. Also substitute nonfat, plain Greek yogurt for sour cream to finish when serving.
  • To cut sodium, prepare with no salt added, canned diced tomatoes and add 1 small fresh finely chopped, serrano chili pepper, and prepare with low sodium broth. To cut sodium further, substitute water for half of the broth and use reduced sodium Worcestershire sauce.

Ingredients

You Will Also Need
 1 lb Ground round
 1 tbsp Oil
 4 cups Beef Broth (32 oz.)
 10 oz Canned tomatoes with green chilies
 1 tbsp Worcestershire sauce
Optional
 1 Dollop of sour cream on each serving

Directions

Here's What You Do
1
  1. In a 4-quart pot heat oil over medium high heat.
  2. Crumble and brown ground beef.
  3. Add contents of Wyoming Fireside Beef Goulash Mix. Add broth, bring to a boil and then reduce to a simmer.
  4. Cover for 20 minutes.
  5. Stir in tomatoes and Worcestershire sauce, cover and continue to simmer for 20 minutes.
  6. Place in bowls with sour cream on top and serve.

Freezes well, if prepared ahead.

Vegan Variation
2

This protein rich soup with lentils gets thick with vegetable additions.  One pound of mushrooms works well in this recipe also, as an alternative to eggplant

You Will Also Need: 

  • 4 Tbsp. oil
  • 1 medium onion, diced
  • 1 firm eggplant, cubed or 1 lb. of mushrooms, chopped
  • 4 cups vegetable broth (32 oz.)
  • 1 can tomatoes with green chilies (10 oz.)  or 14 oz. can diced tomatoes
  • 1 Tbsp. Worcestershire sauce

Here's What You Do: 

  1. Cut up eggplant into a drainer, salt well, and let stand 30 minutes.
  2. In a 4-quart pot, heat oil over medium high heat.
  3. Sauté onion about 5 minutes.  Add eggplant or mushrooms for 5 minutes.  Remove and set aside.
  4. Stir in contents of goulash mix.  Add broth, bring to a boil, and then reduce to a simmer.
  5. Stir in tomatoes, eggplant or mushrooms and Worcestershire, cover and continue to simmer for 20 minutes.
Vegetarian Variation
3

Vegetarian Variation

You Will Also Need:

  • 1 pound mushrooms, sliced
  • 1 Tablespoon oil
  • 4 cups vegetable broth
  • 1 10-ounce can tomatoes with green chilies
  • 1 Tablespoon Worcestershire sauce

Optional: a dollop of sour cream on each serving

Here's What You Do:

  1. In a 4-quart pot heat oil over medium high heat.
  2. Sauté mushrooms for 5 minutes.
  3. Add contents of Wyoming Fireside Beef Goulash Mix and stir for 1 minute.
  4. Add broth, bring to a simmer and cover for 35 minutes.
  5. Stir in tomatoes and Worcestershire sauce, cover and continue to simmer for 20 minutes.
  6. Place in bowls with sour cream on top and serve. Freezes well, if prepared ahead.
Inventive Variation
4
  1. Serve on top of cooked wide egg noodles for a classic Eastern European dish.
  2. For a soupier version that will serve more people, add one 12 oz. bottle of a hearty beer and serve with crusty whole grain bread.
Cooking & Nutrition Tips
5

Remember these are soup-starter mixes, you can't go wrong! Feel free to omit any of our recommended additions and/or add any of your favorites!

  • To boost vegetables, add 1 cup chopped onion and brown with ground beef, and add an extra can no salt added tomatoes and 1 cup chopped celery for final 20 minutes.
  • To boost whole grains in the Inventive Variations suggestion on the package and website, prepare with whole wheat wide egg noodles.
  • To cut saturated fat, prepare with extra lean ground beef, bison or turkey, or go Vegetarian. Also substitute nonfat, plain Greek yogurt for sour cream to finish when serving.
  • To cut sodium, prepare with no salt added, canned diced tomatoes and add 1 small fresh finely chopped, serrano chili pepper, and prepare with low sodium broth. To cut sodium further, substitute water for half of the broth and use reduced sodium Worcestershire sauce.
Wyoming Fireside Beef Goulash

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