Hungarian Goulash

Serves: 4
Total Calories: 434


1 pound beef chuck pot roast lean, cut in 1/2 " cubes
1 pound onion sliced
2 tablespoons salad oil
1 1/2 teaspoons paprika to 1 tablespoon Hungarian (according to you taste)
1/2 teaspoon salt
1 teaspoon marjoram
2 pinches caraway seeds (optional)
2 garlic finely chopped
2 tablespoons tomato paste
1 (10 1/2-ounce) can beef broth
1/4 cup sour cream


Cook onion and meat in oil until onion is limp and beef is browned. Add 1/4 cup water and the remaining ingredients except sour cream. Simmer 2 to 3 hours on top of the stove until the meat is tender. If the mixture becomes too dry, add more broth.

Just before serving, add sour cream. Serve over noodles or homemade Hungarian Spaetzles. The Goulash may be poured over noodles or spaetzles and frozen. Defrost and bake until hot.

Nutritional Facts:

Serves: 4
Total Calories: 434
Calories from Fat: 276

This Hungarian Goulash recipe is from the Current Calendars Cookbook. Download this Cookbook today.

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