Ingredients
Equipment
Method
- Begin by heating the cooking oil in a large, heavy-bottomed pot or Dutch oven over medium heat. While the oil warms, mince the garlic and dice the carrots and celery into fine pieces.
- Add the minced garlic, diced carrots, and diced celery to the pot. Sauté everything together, stirring occasionally until the vegetables become slightly translucent and fragrant, about 5-7 minutes.
- Once the vegetables are translucent, add the corn to the pot and stir until heated through. Pour in the beef broth and Rotel, stirring to combine, then bring the mixture to a gentle simmer.
- Add the BBQ sauce, tomato paste, and any additional condiments and seasonings. Stir everything together and let it simmer until heated through and thickened to your desired consistency. Taste and adjust seasonings as needed.
- Serve the goulash over a bed of fluffy rice or creamy mashed potatoes. Top with cheese, a dollop of sour cream, and a sprinkle of green onions.
Nutrition
Notes
Don't rush the sautéing process to build flavor. You can swap corn for other vegetables or add cooked ground beef or sausage for a heartier dish. Leftovers taste even better the next day.
