Hungarian Beef Goulash by Eating Well

Hungarian Beef Goulash

From EatingWell:  January/February 2008

 

This streamlined goulash skips the step of browning the beef, and instead coats it in a spice crust to give it a rich mahogany hue. This saucy dish is a natural served over whole-wheat egg noodles. Or, for something different, try prepared potato gnocchi or spaetzle.

See how to make this recipe

Makes: 8 servings, about 1 cup each
Active Time: 30 minutes
Total Time: 4 1/2-8 hours

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Ingredients

• 2 pounds beef stew meat, (such as chuck), trimmed and cubed
• 2 teaspoons caraway seeds
• 1 1/2-2 tablespoons sweet or hot paprika, (or a mixture of the two), preferably Hungarian (see Ingredient Note)
• 1/4 teaspoon salt
• Freshly ground pepper, to taste
• 1 large or 2 medium onions, chopped
• 1 small red bell pepper, chopped
• 1 14-ounce can diced tomatoes
• 1 14-ounce can reduced-sodium beef broth
• 1 teaspoon Worcestershire sauce
• 3 cloves garlic, minced
• 2 bay leaves
• 1 tablespoon cornstarch mixed with 2 tablespoons water
• 2 tablespoons chopped fresh parsley

 

Preparation

1. Place beef in a 4-quart or larger slow cooker. Crush caraway seeds with the bottom of a saucepan. Transfer to a small bowl and stir in paprika, salt and pepper. Sprinkle the beef with the spice mixture and toss to coat well. Top with onion and bell pepper.
2. Combine tomatoes, broth, Worcestershire sauce and garlic in a medium saucepan; bring to a simmer. Pour over the beef and vegetables. Place bay leaves on top. Cover and cook until the beef is very tender, 4 to 4 1/2 hours on high or 7 to 7 1/2 hours on low.
3. Discard the bay leaves; skim or blot any visible fat from the surface of the stew. Add the cornstarch mixture to the stew and cook on high, stirring 2 or 3 times, until slightly thickened, 10 to 15 minutes. Serve sprinkled with parsley.

Tips & Notes

• Make Ahead Tip: Cover and refrigerate for up to 2 days or freeze for up to 4 months. | Prep ahead: Trim beef and coat with spice mixture. Prepare vegetables. Combine tomatoes, broth, Worcestershire sauce and garlic. Refrigerate in separate covered containers for up to 1 day.

• Ingredient Note: Paprika specifically labeled as “Hungarian” is worth seeking out for this dish because it delivers a fuller, richer flavor than regular or Spanish paprika. Find it at specialty-foods store or online at HungarianDeli.com and penzeys.com.

• For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker.

Nutrition

Per serving: 180 calories; 5 g fat (2 g sat, 2 g mono); 48 mg cholesterol; 6 g carbohydrates; 0 g added sugars; 25 g protein; 1 g fiber; 250 mg sodium; 298 mg potassium.
Nutrition Bonus: Zinc (40% daily value), Vitamin C (35% dv), Vitamin A (25% dv), Iron (15% dv).
Exchanges: 1 vegetable, 3 lean meat

beef goulash

Ingredients

• 1 lb ground beef
• 1 large onion, chopped fine
• 1 package frozen corn
• 1 clove garlic, chopped
• 1 can diced tomatoes
• 1 can (15 oz) tomato soup
• 1 Tbsp Worcestershire sauce
• 1 tsp salt (or more to taste)
• 3 Tbls paprika
• 2 Tbls mustard
• pepper to taste
• 2 cups egg noodles

Preparation

1. Brown ground beef.
2. Add onion and corn. Cook over medium heat until soft (10-15 min).
3. Add paprika, tomatoes, tomato soup, Worcestershire sauce, salt and pepper to the beef mixture. Reduce heat and simmer 20 minutes.
4. While the beef mixture cooks, boil the egg noodles dente, drain.
5. Add the egg noodles to the beef mixture, stir well, and simmer another 20 minutes, covered.

Bacon and Egg Deviled Eggs.

What's your favorite picnic food? If you like eggs, these are really good, and so easy. This might be fun project for the kiddos. They can mash and mix the yolks. Enjoy

Ingredients:

3 large Hard Boiled Eggs

1/2 ts Prepared mustard
1 strip of cooked Bacon, crumbled
2 tb Mayo 
1 dash Salt and Pepper
1 ts Paprika
 
 
Directions:
 
Gently boil the eggs for 10 minutes. Rinse them under cool water. Let them sit for a few minutes before peeling.
 
Cut eggs lengthwise into halves. Slip out yolks with the edge of a spoon and mash with a fork. Mix in mayo mustard, bacon and salt and pepper. Fill egg halves with yolk mixture, heaping it up lightly.


Sprinkle each one with paprika.