Moist Hungarian Goulash
Forget going out to eat or ordering takeout every time you crave Eastern European food. Try making Moist Hungarian Goulash at home. One serving contains 449 calories, 47g of protein, and 11g of fat. This recipe serves 2 and costs $1.83 per serving. This recipe from Taste of Home requires low sodium beef broth, lemon juice, flour, and pepper. 38 people were impressed by this recipe. It works best as a main course, and is done in about 1 hour and 15 minutes. With a spoonacular score of 88%, this dish is awesome. If you like this recipe, you might also like recipes such as Hungarian Goulash, Hungarian Goulash I, and Hungarian Goulash.
Servings: 2
Preparation duration: 15 minutes
Cooking duration: 60 minutes
Ingredients:
1 teaspoon butter
1 teaspoon canola oil
1/8 teaspoon caraway seeds
Hot cooked noodles, optional
1/8 teaspoon dried marjoram
2 tablespoons all-purpose flour
1 garlic clove, minced
1/8 teaspoon lemon juice
1/2 cup reduced-sodium beef broth
1/2 cup coarsely chopped onion
1 teaspoon paprika
1/8 teaspoon pepper
1/8 teaspoon salt
1 tablespoon tomato paste
3/4 pound beef top round steak, cut into 1-inch cubes
Equipment:
ziploc bags
frying pan
Cooking instruction summary:
Directions In a large resealable plastic bag, combine the flour, salt and pepper. Add beef cubes and shake to coat. In a large skillet, cook beef and onion in butter and oil until onion is tender. Stir in broth, tomato paste, garlic, paprika, marjoram, caraway seeds and lemon juice. Bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until meat is very tender. Serve over noodles if desired. Yield: 2 servings. Originally published as Hungarian Goulash in Cooking for 2Winter 2005, p33 Nutritional Facts 1 cup equals 310 calories, 10 g fat (3 g saturated fat), 102 mg cholesterol, 333 mg sodium, 13 g carbohydrate, 2 g fiber, 41 g protein. Diabetic Exchanges: 5 lean meat, 1 starch, 1 fat. Print Add to Recipe Box Email a Friend
Step by step:
1. In a large resealable plastic bag, combine the flour, salt and pepper.
2. Add beef cubes and shake to coat.
3. In a large skillet, cook beef and onion in butter and oil until onion is tender. Stir in broth, tomato paste, garlic, paprika, marjoram, caraway seeds and lemon juice. Bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until meat is very tender.
4. Serve over noodles if desired.
Nutrition Information:
covered percent of daily need
