Hungarian Lamb Goulash
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Hungarian Lamb Goulash
YIELD Makes 6 servings
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INGREDIENTS
| 1 | package (16 ounces) frozen cut green beans |
| 1 | cup chopped onion |
| 1‑1/4 | pounds lean lamb stew meat, cut into 1-inch pieces |
| 1 | can (15 ounces) chunky tomato sauce |
| 1‑3/4 | cups fat-free reduced-sodium chicken broth |
| 1 | can (6 ounces) tomato paste |
| 4 | teaspoons paprika |
| 3 | cups hot cooked egg noodles |
PREPARATION:
Slow Cooker Directions
- Place green beans and onion in slow cooker. Top with lamb. Combine remaining ingredients, except noodles, in large bowl; mix well. Pour over lamb mixture. Cover and cook on LOW 6 to 8 hours. Stir. Serve over noodles.
This recipe appears in:
European
NUTRITIONAL INFORMATION:
| Serving Size: | 1/6 of lamb mixture with 1/2 cup cooked noodles |
| Fiber | 6 g |
| Carbohydrate | 39 g |
| Cholesterol | 67 mg |
| Saturated Fat | 2 g |
| Total Fat | 5 g |
| Calories from Fat | 16 % |
| Calories | 289 |
| Protein | 22 g |
| Sodium | 772 mg |
DIETARY EXCHANGE:
| Vegetable | 2 |
| Starch | 2 |
| Meat | 2 |