Beef Goulash

TamTastic
TamTastic Posts: 19,224 Member
edited September 19 in Recipes
Beef Goulash

Hungary's national dish is a meat stew flavored with paprika and caraway seeds. Browning the meat first yields the most flavorful result. You can also serve over egg noodles.

Ingredients
1 1/2 pounds boneless chuck roast, trimmed and cut into 1-inch pieces
1/4 cup all-purpose flour (about 1 ounce)
1 1/4 teaspoons salt, divided
3/4 teaspoon freshly ground black pepper, divided
1 tablespoon butter
4 cups chopped onion (about 2 large)
2 garlic cloves, minced
2 tablespoons paprika
1 tablespoon red wine vinegar
1 cup chopped plum tomato (about 3)
1/2 teaspoon caraway seeds, crushed
2 bay leaves
1/2 cup water
1 (14-ounce) can fat-free, less-sodium beef broth
2 1/2 cups cubed peeled Yukon gold or red potato (about 1 pound)
1 tablespoon fresh lemon juice


Preparation
Dredge beef in flour; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Melt butter in a Dutch oven over medium-high heat. Add beef; cook 8 minutes, browning on all sides. Remove beef from pan.
Add onion and garlic to pan; sauté 10 minutes or until lightly browned. Stir in paprika and vinegar; cook for 2 minutes. Return beef to pan. Add the tomato, caraway seeds, and bay leaves; cook 3 minutes. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/2 cup water, and broth; bring to a boil. Cover, reduce heat, and simmer 1 hour and 45 minutes. Add potato; cover and cook 1 hour and 15 minutes or until very tender. Stir in remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and juice. Discard bay leaves.

Yield
8 servings (serving size: 1 cup)

Nutritional Information
CALORIES 242(23% from fat); FAT 6.1g (sat 2.6g,mono 2.3g,poly 0.4g); IRON 2.8mg; CHOLESTEROL 47mg; CALCIUM 31mg; CARBOHYDRATE 22.4g; SODIUM 517mg; PROTEIN 24.2g; FIBER 2.5g

Replies

  • TamTastic
    TamTastic Posts: 19,224 Member
    Beef Goulash

    Hungary's national dish is a meat stew flavored with paprika and caraway seeds. Browning the meat first yields the most flavorful result. You can also serve over egg noodles.

    Ingredients
    1 1/2 pounds boneless chuck roast, trimmed and cut into 1-inch pieces
    1/4 cup all-purpose flour (about 1 ounce)
    1 1/4 teaspoons salt, divided
    3/4 teaspoon freshly ground black pepper, divided
    1 tablespoon butter
    4 cups chopped onion (about 2 large)
    2 garlic cloves, minced
    2 tablespoons paprika
    1 tablespoon red wine vinegar
    1 cup chopped plum tomato (about 3)
    1/2 teaspoon caraway seeds, crushed
    2 bay leaves
    1/2 cup water
    1 (14-ounce) can fat-free, less-sodium beef broth
    2 1/2 cups cubed peeled Yukon gold or red potato (about 1 pound)
    1 tablespoon fresh lemon juice


    Preparation
    Dredge beef in flour; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Melt butter in a Dutch oven over medium-high heat. Add beef; cook 8 minutes, browning on all sides. Remove beef from pan.
    Add onion and garlic to pan; sauté 10 minutes or until lightly browned. Stir in paprika and vinegar; cook for 2 minutes. Return beef to pan. Add the tomato, caraway seeds, and bay leaves; cook 3 minutes. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/2 cup water, and broth; bring to a boil. Cover, reduce heat, and simmer 1 hour and 45 minutes. Add potato; cover and cook 1 hour and 15 minutes or until very tender. Stir in remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and juice. Discard bay leaves.

    Yield
    8 servings (serving size: 1 cup)

    Nutritional Information
    CALORIES 242(23% from fat); FAT 6.1g (sat 2.6g,mono 2.3g,poly 0.4g); IRON 2.8mg; CHOLESTEROL 47mg; CALCIUM 31mg; CARBOHYDRATE 22.4g; SODIUM 517mg; PROTEIN 24.2g; FIBER 2.5g
This discussion has been closed.

Categories