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Hungarian Goulash |
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Serves: 6 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Hungarian Goulash recipe on the web!!Prep: 30 min; Cook: 1 hr 40 min Paprika, a popular Hungarian flavoring, enhances the color and flavor of this stew. You can use either the mild or hot variety of paprika in this stew, depending on how much you like the flavor of heat. _ tablespoon vegetable oil or bacon fat _ 1/2 pounds beef chuck roast, boneless tip or round or pork boneless shoulder, cut into 3/4 inch cubes ___ cup beef broth _ tablespoons paprika _ 1/2t salt ___ teaspoon caraway seed ___ teaspoon pepper _ large onions, chopped (3 cups) _ cloves garlic, finely chopped _ (14 1/2-ounce) can whole tomatoes, undrained ___ cold water _ tablespoons all-purpose flour _ cups hot cooked noodles (see recipe) 1. Heat oil in 4-quart Dutch oven or 12-inch skillet over medium heat. Cook beef in oil about 15 minutes, stirring occasionally, until beef is brown; drain. 2. Stir in remaining ingredients except water, flour and noodles, breaking up tomatoes with a fork or snipping with kitchen scissors. Heat to boiling; reduce heat. Cover and simmer about 1 hour 15 minutes, stirring occasionally, until beef is tender. 3. Shake water and flour in tightly covered container; gradually stir into beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve over noodles. NUTRITION FACTS: 1 Serving (about 1 cup):; Calories 495 (Calories from Fat 160); Fat 18g (Saturated 6g); Cholesterol 120mg; Sodium 810mg; Carbohydrate 54g (Dietary Fiber 5g); Protein 34g % DAILY VALUE:; Vitamin A 26%; Vitamin C 14%; Calcium 6%; Iron 36% DIET EXCHANGES:; 3 Starch; 3 Medium-Fat Meat; 2 Vegetable Lighter Hungarian Goulash: For 7 grams of fat and 335 calories per serving, omit vegetable oil; spray Dutch oven with cooking spray before heating. Reduce beef to 1 pound. Use noodles made without egg yolks. From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Burgundy Beef Stew Chili White Chili Hungarian Goulash Everyday Cassoulet Shrimp Gumbo Quick Jambalaya Oyster Stew Easy Cioppino TIPS FOR BROTHS Fish Broth Vegetable Broth Chicken and Broth Beef and Broth Vegetable-Beef Soup Chicken Noodle Soup Gazpacho Cream of Broccoli Soup Borscht Beer-Cheese Soup Cream of Mushroom Soup French Onion Soup Wild Rice Soup Hearty Tomato Soup New England Clam Chowder Manhattan Clam Corn Chowder PREPARING SPLIT PEAS Senate Bean Soup Cuban Black Bean Soup Split Pea Soup Chicken, Artichoke and Red Onion Pizza American Grilled Cheese Barbecued Roast Beef Sandwiches Beef Burritos Calzone Chicken Salad Sandwiches Chicken Tacos Garden Vegetable Wraps Gyros Montana Panini Pizza Pizza Crust Reuben Sandwiches Sloppy Joes Submarine Sandwich Zesty Barbecue Sauce STEWS AND SOUPS BASICS QUICK HOMEMADE SOUP CHOWDER CHAT SANDWICH BASICS |
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