Beef Goulash

This week, our church has challenged us to participate in the Lazarus Project. This is a great frugal meal that I'll be making tonight. I knew Hubby couldn't go the entire week without meat so here is one meal idea that is inexpensive yet will keep the carnivores in your life happy.

I'll be posting more frugal meal ideas all week long, including some great beans and rice recipes that my tweeps (my Twitter peeps) shared. Please feel free to come back and visit every day this week!

For more recipes or kitchen tips, please visit Lisa who hosts Tempt My Tummy Tuesday.

Beef Goulash

• 3/4 lb ground beef
• 1 cup carrots, julienned
• 1 15 oz can crushed or diced tomatoes, with juices
• 1/2 cup water or beef broth
• 1 tsp paprika
• 1/4 tsp ground cloves
• 1 tsp brown sugar or honey
• 2 Tbsp flour
• 1/4 cup water
• 1/4 cup sour cream
• 1 lb. pasta

In skillet, brown and drain ground beef. In large saucepan, place beef, water or broth, carrots and canned tomatoes. Cover with paprika, cloves, salt/pepper and brown sugar/honey. Bring to a boil.

In small bowl, whisk flour and 1/4 cup water. It will form a thin paste. Add the paste into the beef mixture. Stir well. Reduce heat. Simmer until carrots are cooked through. Add sour cream and heat through. Let simmer to allow excess water to boil off if necessary.

Cook pasta according to package instructions. Serve goulash beef over or mixed in with pasta with side of favorite veggie!

Stuffed Pepper Casserole

I love stuffed peppers, but I hate all the work of actually stuffing the peppers. So adapted my mom's stuffed pepper recipe to be a casserole instead. Can't believe I haven't shared this before now!

Don't forget to visit Lisa at Blessed with Grace for more Tempt My Tummy Tuesday recipes and kitchen tips!

Stuffed Pepper Casserole

1 pound ground beef or ground turkey

1/2 cup onion -- chopped

1 can diced tomatoes -- 26 oz. can

1 large green pepper -- chopped

1/2 cup long-grain rice -- uncooked

1/2 cup water

2 teaspoons worcestershire sauce

1/2 teaspoon salt

1/4 teaspoon pepper

1 cup cheddar cheese -- shredded

In a skillet, brown beef; drain. Transfer to a greased 2 quart casserole. Add the next 8 ingredients. Cover and bake at 350 for 1 hour or until rice is tender. Uncover and sprinkle with the cheese; return to the oven until cheese melts, about 5 minutes.

Or assemble casserole in your crockpot. Cook on HIGH for 2 hours or LOW for 4 hours. Top with cheddar cheese 10 minutes before serving.