Hungarian Goulash

photo of Hungarian Goulash
Servings: 4
Rating:
0

Ingredients

  • olive oil cooking spray
  • 2 onions, 10 ounces total, thinly sliced
  • 2 large garlic cloves, minced
  • 1 rib of celery, 2 ounces, sliced
  • 1 pound lean rump or round of beef, cubed
  • 1 tablespoon all-purpose flour
  • 1 tablespoon sweet Hungarian paprika
  • 1 ½ cups fat free low-sodium canned beef broth
  • 2 tomatoes, 10 ounces total, seeded and chopped
  • 8 ounces cabbage, cored and shredded
  • ½ teaspoon caraway seeds
  • freshly ground pepper to taste
  • 8 ounces dry noodles

Directions

  1. Lightly spay a nonstick covered pot with cooking spray. Add the onions, garlic, and celery. Sauté for 5 minutes over medium heat, stirring occasionally.
  2. Raise the heat to medium-high. Add the beef. Stir until the beef is browned on all sides, about 5 minutes. Sprinkle on the flour and paprika. Cook, stirring, for 1 minute. Add the beef broth. Cover and simmer for 1 hour.
  3. Stir in the tomatoes, cabbage, and caraway seeds. Cover again, and simmer for 45 minutes, until the beef is tender. Taste for seasoning and add pepper to taste.
  4. Meanwhile, cook the noodles according to package directions. Drain.
  5. To serve, made a bed of the noodles in the center of a deep platter. Top with the goulash. Serve immediately.

Nutrition Information

 

Per serving: 457 calories (12% calories from fat), 12 g protein, 6 g total fat (2.1 g saturated fat), 58 g carbohydrate, 6 g dietary fiber, 77 mg cholesterol, 86 mg sodium
Exchanges: 4 lean meat, 3 carbohydrate (3 bread/starch), 3 vegetable
 

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