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Quick Hungarian Goulash |
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Serves: 4
Print this Recipe
Prep Time: 30 minutes - Yield: 4 (1 1/4-cup) servings
1 tablespoon oil
1 pound boneless beef sirloin steaks, cut into thin strips
1 medium onion, coarsely chopped
1 medium green bell peppers, coarsely chopped
1 1/2 cups water
1 (14 1/2-ounce) can diced tomatoes, undrained
1 (8-ounce) can tomato sauce
1 teaspoon sugar
3 teaspoons paprika
1/2 teaspoon salt
1/2 teaspoon caraway seed
1/4 teaspoon pepper
4 ounces (1 1/2 cups) uncooked rotini (spiral pasta)
1. Heat oil in 12-inch skillet or Dutch oven over medium-high heat until hot. Add beef strips; cook and stir 3 to 5 minutes or until browned.
2. Add all remaining ingredients except rotini; mix well. Bring to a boil. Add rotini. Reduce heat to medium; cook uncovered 10 to 15 minutes or until rotini is tender, stirring occasionally.
Nutrition Information Per Serving: Serving Size: 1 1/4 Cups * Calories: 330 * Calories from Fat: 80 * % Daily Value: Total Fat: 9 g 14% * Saturated Fat: 2 g 10% * Cholesterol: 60 mg 20% * Sodium: 830 mg 35% * Total Carbohydrate: 36 g 12% * Dietary Fiber: 4 g 16% * Sugars: 8 g * Protein: 27 g * Vitamin A: 45% * Vitamin C: 50% * Calcium: 6% * Iron: 30% * Dietary Exchanges: 2 Starch, 1 Vegetable, 2 1/2 Lean Meat or 2 Carbohydrate, 1 Vegetable, 2 1/2 Lean Meat
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Cook's Note: Rest the Roast
Cook's Note: Carving a Rib Roast
Cook's Note: Gravy Tip
Cook's Note: Checking for Doneness
Cook's Note: Slicing a Roast
Timetable for Broiling Steak
Cook's Note: Marinate for Flavor and Tenderness
Five Popular Steaks
Cook's Note: Rare Steak or Roast is Okay
Cook's Note: Grilling Steak
Timetable for Grilling Steak
Cook's Note: Well Done is Done Well
Cook's Note: Lighten Up
Cook's Note: Freezing Meat
Timetable for Roasting Veal
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