This recipe came together somewhat unplanned, but after tasting it, I knew I had to share. The flavor reminded me of an Italian goulash recipe that my mom used to make when I was a kid. It was actually my grandma’s recipe, hence the name, grandma’s Italian goulash.
I always loved grandma’s goulash growing up and the flavor of this kinda brought me back. Her recipe included elbow macaroni, ground beef, celery, oregano and tomatoes, so obviously mine is quite a bit different, but still reflects a similar flavor. And, it’s both delicious and easy!
Grandma’s Italian Goulash
- 1/2 Tbsp grass-fed butter or ghee
- 1 yellow onion, chopped
- 3 large cloves garlic, minced
- 1 fennel bulb, thinly sliced
- 1 1/4 lb grass-fed ground beef
- 1/2 large head of green cabbage, chopped
- 14 oz can no salt added fire-roasted tomatoes
- 2 Tbsp dried oregano, plus more to taste if desired
- Sea salt and pepper to taste
- Pinch of red pepper flakes
- Melt butter or ghee in a large skillet over medium heat. Add the onion, garlic and fennel and sauté a few minutes. Then, add the ground beef and break up with a spatula. Season to taste with sea salt and pepper. Continue to cook until meat is browned, stirring occasionally.
- Once meat is done cooking, add the fire-roasted tomatoes, oregano, red pepper flakes; stir. Then, add the cabbage and season to taste with a bit more sea salt and pepper.
- Cover and continue to cook over medium-low heat, stirring occasionally.
- Once cabbage is softened, taste and adjust seasoning as desired.
- Serve with grated raw Parmesan or cheddar (preferably grass-fed), if tolerated and desired.
Yields: 4 servings