Hungarian Goulash
Hungarian Goulash requires roughly 2 hours and 25 minutes from start to finish. One portion of this dish contains about 28g of protein, 19g of fat, and a total of 339 calories. This dairy free recipe serves 8 and costs $2.37 per serving. A couple people made this recipe, and 84 would say it hit the spot. It works well as a reasonably priced main course. If you have low sodium beef broth, garlic cloves, tomato paste, and a few other ingredients on hand, you can make it. This recipe is typical of Eastern European cuisine. It is brought to you by health.com. All things considered, we decided this recipe deserves a spoonacular score of 87%. This score is tremendous. Users who liked this recipe also liked Hungarian Goulash, Hungarian Goulash, and Hungarian Goulash.
Servings: 8
Preparation duration: 25 minutes
Cooking duration: 120 minutes
Ingredients:
2 pounds lean beef chuck, cut into 1 1/2-inch pieces
2 teaspoons caraway seeds
3 tablespoons all-purpose flour
1/3 cup chopped, fresh dill or parsley
3 garlic cloves, finely chopped
1/4 cup sweet Hungarian paprika
2 cups low-sodium beef broth
1 1/2 pounds mushrooms, sliced
2 large onions, halved and sliced (4 cups)
2 red bell peppers, chopped
1/2 teaspoon salt
4 teaspoons tomato paste
3 tablespoons vegetable oil
Equipment:
pot
whisk
Cooking instruction summary:
1. Heat oil in a 5 1/2- to 6-quart heavy pot over medium. Add mushrooms, onions, pepper, garlic, and salt; cook, covered, stirring occasionally, until soft (15 minutes).2. Push vegetables aside, add beef, and cook, turning meat occasionally, until brown. Push beef aside. Add paprika, flour, and caraway; cook, stirring (1 minute). Gradually whisk in broth, then tomato paste; bring to a simmer, whisking. Stir vegetables and meat back into sauce.3. Cover and simmer over low until meat is tender (1 1/2 hours). Stir in dill or parsley. Serve.
Step by step:
1. Heat oil in a 5 1/2- to 6-quart heavy pot over medium.
2. Add mushrooms, onions, pepper, garlic, and salt; cook, covered, stirring occasionally, until soft (15 minutes).
3. Push vegetables aside, add beef, and cook, turning meat occasionally, until brown. Push beef aside.
4. Add paprika, flour, and caraway; cook, stirring (1 minute). Gradually whisk in broth, then tomato paste; bring to a simmer, whisking. Stir vegetables and meat back into sauce.
5. Cover and simmer over low until meat is tender (1 1/2 hours). Stir in dill or parsley.
6. Serve.
Nutrition Information:
covered percent of daily need
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