I recently found out there are many variations on goulash: made with small pasta and/or potatoes; ground or stewing beef; with or without veggies

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Growing up in NYC, I made the Jewish deli style which is closer to the Hungarian version: sautéed onions, red peppers and sweet paprika and caraway seeds followed by stewing beef braised in broth with carrot chunks and one tomato for every lb of meat.
If the Man was still around, he’d think I lost my little mind serving it with cauliflower rice instead of egg noodles but when the cat’s away….
D.,my weekday home attendant, is on a diet so no pasta for her. Which means I’m still eating frozen stuffed shells, lol.
Decided to make a white cheese instead of red sauce since most of the ingredients were already in the fridge. Added some mushrooms, peas and chopped ham to it. Nice variation but won’t say I’ll remember for later. When this batch of shells is finished it’ll be a longggg time before I make any again ( two servings to go and I am counting!)