STOVETOP GOULASH

I created this after trying an old-fashioned goulash at a local restaurant. The blend of spices gives it great flavor, and it’s so easy on a weeknight.

—Karen Schelert, Portand, OR

Takes: 25 min. Makes: 4 servings

• 1 lb. ground beef
• 1 pkg. (16 oz.) frozen mixed vegetables, thawed
• 2 cans (10 ¾ oz. each) condensed tomato soup, undiluted
• 1 cup water
• 1 small onion, chopped
• 2 tsp. Worcestershire sauce
• 1 tsp. garlic salt
• 1 tsp. chili powder
• ½ tsp. dried oregano
• ½ tsp. paprika
• ⅛ tsp. ground cinnamon
• ⅛ tsp. pepper
• 1 pkg. (24 oz.) refrigerated mashed potatoes

1. Cook beef in a large skillet over medium heat until no longer pink; drain. Add the mixed vegetables, soup, water, onion, Worcestershire sauce and seasonings; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 10 minutes.

2. Meanwhile, heat potatoes according to package directions. Serve with goulash.

1 ½ cups goulash with 1 cup potatoes: 605 cal., 22g fat (9g sat. fat), 92mg chol., 1425mg sod., 58g carb. (18g sugars, 8g fiber), 28g pro.