Hearty Hungarian Goulash
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!
Makes 6 servings
|1||beef top round steak (about 1 pound)|
|1||teaspoon canola oil|
|3||cloves garlic, minced|
|2||teaspoons caraway seeds|
|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||pound uncooked yolk-free egg noodles, cooked according to package directions (without added salt or fat)|
- Trim fat from round steak. Cut steak into 3/4-inch pieces; set aside.
- 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.
- 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.
- Stir in sour cream and salt; cook until heated through. Serve over hot cooked egg noodles. Garnish with fresh parsley, if desired.
|Serving Size:||1/6 of beef mixture with 3/4 cup cooked noodles (without garnish)|
|Saturated Fat||2 g|
|Total Fat||7 g|
|Calories from Fat||14 %|
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