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Seafood Combination
You need more than a wok and oil to cook proper Chinese cuisine. Read these articles and learn which ingredients you'll need to prepare authentic Chinese cuisine.
Hearty Hungarian Goulash
Yield: Makes 6 servings
Goulash is a Hungarian stew made with beef, vegetables and paprika. Americans are most familiar with a mild Spanish paprika, while Hungarian paprika is a much stronger, hotter spice and is preferred in most recipes. Paprika is the only known dry source of vitamin C, with one tablespoon said to equal the juice of four lemons!
Ingredients:
1
beef top round steak (about 1 pound)
1
teaspoon canola oil
1
onion, chopped
3
cloves garlic, minced
2
teaspoons paprika
2
teaspoons caraway seeds
3/4
cup water
2
carrots, cut crosswise into 1/4-inch-thick slices
1
large red potato, peeled and cut into 1/2-inch cubes
1
teaspoon hot pepper sauce
Nonstick cooking spray
1
cup fat-free sour cream
1
teaspoon salt
1
pound uncooked yolk-free egg noodles, cooked according to package directions (without added salt or fat)
Preparation:
1.
Trim fat from round steak. Cut steak into 3/4-inch pieces; set aside.
2.
Heat oil in large skillet over medium heat. Add onion, garlic, paprika and caraway seeds; cook 5 to 7 minutes, stirring occasionally. Stir in water, carrots, potato and hot pepper sauce; cover and cook 15 minutes or until vegetables are tender.
3.
Meanwhile, spray medium skillet with cooking spray; heat over medium heat. Add steak; cook and stir about 4 minutes or until just beginning to brown. Add to vegetable mixture; cook 5 minutes, stirring occasionally.
4.
Stir in sour cream and salt; cook until heated through. Serve over hot cooked egg noodles. Garnish with fresh parsley, if desired.
Nutritional Information:
| Serving Size: 1/6 of beef mixture with 3/4 cup cooked noodles (without garnish) | |
| Sodium | 442 mg |
| Protein | 32 g |
| Fiber | 4 g |
| Carbohydrate | 64 g |
| Cholesterol | 48 mg |
| Saturated Fat | 2 g |
| Total Fat | 7 g |
| Calories from Fat | 14 % |
| Calories | 447 |
Dietary Exchange:
| Meat | 2-1/2 |
| Vegetable | 1 |
| Starch | 4 |
This recipe appears in:
European
