Tuesday, February 9, 2010

Hungarian Beef Goulash

Prep: 15 mins
Cook: 6 hours
Serves: 4

  • 2 Tbsp. vegetable oil
  • 2 lb. beef chuck, cut into 2-inch pieces
  • 2 onions, chopped
  • 2 cloves garlic, chopped
  • 1 Tbsp. paprika
  • 1 tsp. caraway seeds
  • 1 Tbsp. tomato paste
  • 2 cups low-sodium chicken broth
  • 1 red bell pepper, cored, seeded and chopped
  • salt and pepper
  • 1/2 cup sour cream, optional
1.) Warm oil in a large skillet over medium-high heat. Add beef and cook, turning, until browned on all sides, 5 to 7 minutes. Remove to a slow cooker and pour off all but 2 Tbsp. fat from skillet.

2.) Add onions to skillet and cook, stirring, until softened, 3 to 5 minutes. Add garlic and saute 1 minute longer. Stir in paprika, caraway seeds, tomato paste and chicken broth, Bring to a boil, stirring to pick up any browned bits on bottom of skillet, and pour over beef in slow cooker. Add bell pepper, cover and cook on low for 6 hours.

#.) Season with salt and pepper. Serve hot, with sour cream on the side, if desired.

Per serving: 440 Cal., 22g Fat (5g Sat.), 129mg Chol., 3g Fiber, 50g Pro., 10g Carb., 714mg Sod.

Recipe via All You Magazine

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