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Beef Goulash

  • 8servings
  • 242calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B12, C, D, E, P
MineralsZinc, Copper, Natrium, Silicon, Potassium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds boneless chuck roast, trimmed and cut into 1-inch pieces

  2. 1/4 cup all-purpose flour (about 1 ounce)

  3. 1 1/4 teaspoons salt, divided

  4. 3/4 teaspoon freshly ground black pepper, divided

  5. 1 tablespoon butter

  6. 4 cups chopped onion (about 2 large)

  7. 2 garlic cloves, minced

  8. 2 tablespoons paprika

  9. 1 tablespoon red wine vinegar

  10. 1 cup chopped plum tomato (about 3)

  11. 1/2 teaspoon caraway seeds, crushed

  12. 2 bay leaves

  13. 1/2 cup water

  14. 1 (14-ounce) can fat-free, less-sodium beef broth

  15. 2 1/2 cups cubed peeled Yukon gold or red potato (about 1 pound)

  16. 1 tablespoon fresh lemon juice

Instructions Jump to Ingredients ↑

  1. Dredge beef in flour; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Melt butter in a Dutch oven over medium-high heat. Add beef; cook 8 minutes, browning on all sides. Remove beef from pan.

  2. Add onion and garlic to pan; sauté 10 minutes or until lightly browned. Stir in paprika and vinegar; cook for 2 minutes. Return beef to pan. Add the tomato, caraway seeds, and bay leaves; cook 3 minutes. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/2 cup water, and broth; bring to a boil. Cover, reduce heat, and simmer 1 hour and 45 minutes. Add potato; cover and cook 1 hour and 15 minutes or until very tender. Stir in remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and juice. Discard bay leaves.

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