30-Minute Beef Goulash

30-Minute Beef Goulash Serves 6 1 (16 oz pkg) refrigerated fully-cooked boneless beef pot roast with gravy 2 tbsps olive oil 2 large portobello mushrooms, chopped 1 medium onion, chopped 1 (16 oz pkg) refrigerated cooked, diced, seasoned red-skin potatoes 1 (14-1/2 oz) can of ready-to-serve beef broth 1 tsp hot paprika 1/2 tsp pepper Remove pot roast from package, reserving gravy. Cut pot roast into bite-size pieces. Heat oil in small Dutch oven over medium heat until hot. Add mushrooms and onion; cook and stir for five minutes. Add beef, gravy and potatoes to Dutch oven; stir in broth, paprika and pepper. Bring to a boil. Reduce heat to medium; cook for 10 minutes or until goulash is heated through and slightly thickened, stirring occasionally. Tip: Eight ounces baby portobello mushrooms, cut into quarters, or one cup chopped white mushrooms can be substituted for large portobello mushrooms. 259 Calories;20g Carbs;5g Fat;723mg Sodium;58mg Chol