Hungarian Goulash

Amount

  Measure

  Ingredient -- Preparation Method

--------

  ------------

  --------------------------------

3

  pounds

  chuck roast -- fat removed and cut into 1/2 inch cubes

1

  large

  sweet onion -- sliced

1

  clove

  garlic -- minced

2

  tablespoons

  vegetable oil

2

  tablespoons

  paprika -- sweet Hungarian

1/2

  teaspoon

  salt

1/4

  teaspoon

  ground black pepper

1/4

  teaspoon

  caraway seeds -- crushed

2

  medium

  tomatoes -- diced

2

  medium

  carrots -- sliced

2

  medium

  Yukon Gold potatoes -- diced

1

  cup

  low sodium beef broth

1/2

  cup

  red wine

2

  whole

  bay leaves

Heat oil in Dutch oven and add onions and cook until softened. Remove from pan.

Mix paprika, salt, pepper, and caraway seeds together. Toss the meat in the mixture to coat. Brown on all sides.

Return the onions to the pan and add remaining ingredients. Heat to a low simmer.

Cover and let cook, stirring occasionally, for 1 1/2 to 2 hours or until meat in tender.

Serving Ideas : Serve over noodles.

Makes 8 Servings.

Per Serving: 444 Calories; 30g Fat (63.4% calories from fat); 30g Protein; 10g Carbohydrate; 2g Dietary Fiber; 98mg Cholesterol; 245mg Sodium. Exchanges: 0 Grain (Starch); 4 Lean Meat; 1 Vegetable; 3 1/2 Fat.

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