FILL THOSE HUNGRY BELLIES WITH THIS INEXPENSIVE ONE-POT MEAL.
It has been surprisingly cold and white (Yes that means snow) here in Manitoba,Canada the last couple of days. I think Mother Nature forgot to switch to Spring but that’s fine because it gives me more opportunity in the kitchen to create new recipes.
Having said that it was time for me to make a pot of stick to your ribs goulash. Originally this was to be a soup recipe but I wanted it to be bulkier to fill everyone up easily. This is a great way to stretch a meal or to add any leftovers looming in your refrigerator that look like they could use some love.
What are Courgettes?
I knew you would ask! Don’t worry they aren’t something you have to source as they are found in every grocery store.
I love courgettes (a.k.a zucchini) and they generally go on sale quite often or you may find them on the reduced rack. Keep an eye out for green and yellow zucchini as most people tend to know more about the green then they do the yellow. Both are equally delicious and perfect in this goulash recipe.
I know in some places there were shortages this year especially in the UK. I love how courgettes are earthy but sweet.
I often pair courgettes with sweet onions and peppers to enjoy as a side dish along with chops.
A second popular dish in the Don household is when I make zucchini ribbons mixed with a basil pesto like spaghetti. No leftovers.
Other ways we enjoy courgettes…
Having courgettes cold in a salad is an excellent way to use them up.
With a splash of apple cider vinegar and olive oil served with crunchy French bread or Italian Ciabatta bread you will wonder why it took you so long to try it.
The courgette salad would also make an easy starter or something quick you can put together and take to a pot-luck as a cold-dish.
The pasta I’m using today “Orzo” can be found in almost every grocery store in Canada. Have a look down the international aisle or where Italian products are sol. Orzo is small flat pasta and looks a bit like Italian arborio rice which I use in my risotto and creamy rice pudding recipes.
Orzo pasta is also great for adding to soups as it thickens and bulks out the dish and gives it a bit of a meatier texture to the soup. It’s also good for making cold creamy salads as it makes them easier for the kids to eat, rather than having huge bits of pasta that they take one bite of and leave.
Less food waste.
How to make Courgette and Tomato Goulash
So here it is a simple soup/goulash to have on those cold Spring evenings. Goulash is also great for batch cooking as it keeps well in the freezer like many other soups. Pack it in your lunch for work or for sending the kids off to school.
- Serves 6-8 people
- Cooking time 1hr 20mins
- Prep time 20mins
- 1 large onion chopped
- 1 large tin chopped tomatoes
- 3 zucchini
- Tablespoon olive oil
- Three dashes of Worcester sauce
- Dash of Tabasco (optional)
- 1 tablespoon Garlic powder
- 1 tablespoon oregano
- ½ teaspoon sugar
- 2 chicken stock cubes
- 1½ cups of Orzo pasta
- Use the can to add the water as that is as much as you need.
- Salt n pepper to taste
- Add oil into large deep saucepan
- Place onions garlic powder and zucchini into pan and cook until onions are just clear.
- Then add the oregano, stock cubes and the tin of tomatoes
- Cook for a further 10mins then add the can of water.
- Turn up and take it to a slow simmer.
- Now add the Tabasco, sugar, Worcester sauce and the orzo pasta.
- Leave for a further 1hr to simmer gently
Serve this aroma filled Courgette and Tomato Goulash hot with a side of garlic toast, delicious! I like to garnish with a bit of basil which adds that extra flavour it needs. You can also top with freshly grated Parmigiano Regiano cheese.
There you have it a dish fit for a king, well a hungry family that is in need of some belly warming.