Perhaps it is my Hungarian grandmother coming through, but I love, love, love this dish! The paprika and lemon flavor combination made me so happy. The dish felt like love from beginning to end.
The love started at the beginning with shelling the lima beans. The process started with both Cam and the dog hovering, waiting for me to give them the beans that were either too small (Cam) or too big (Zuko) for me to use. Pretty quickly, Cam joined in and helped me shuck the two cups of beans – you wouldn’t believe how many pods have to be shelled to get 2 cups of lima beans.
By the time we finished, Cam had eaten so many beans, that it almost didn’t matter whether or not he ate dinner. But instead of not eating, he devoured the meat and noodle combination (but left his limas for Zuko – he prefers his lima beans fresh from the garden and raw).
I decided to us noodles as a base instead of leaving the goulash soupy. That approach goes best in my house, but you could just as easily leave it as a soup. I am glad it was only the three of us home, I am looking forward to the leftovers for lunch!
A Lima Bean Twist on Goulash
Adapted from Rodale’s Basic Natural Foods Cookbook
1 Tbsp olive oil
1/2 lb lean ground beef (locally raised)
1 cup chopped onions
1 cup chopped celery
2 cups quartered tomatoes (from the garden)
1 tsp paprika
2 cups cooked lima beans, drained with liquid reserved (from the garden)
1 tsp grated lemon rind
1 Tbsp lemon juice
1 cup slice mushrooms (grown locally)
Heat olive oil in a large skillet with a tight-fitting lid over medium-high heat. Add ground beef, stir and fry until browned.
Add onions and celery and cook for 3 – 4 minutes longer.
Add mushrooms and cook, covered, for 15 minutes more.
Serve over noodles (or not). Enjoy!
Serves 4 – 6.