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Hungarian Beef Goulash by Eating Well

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Hungarian Beef GoulashFrom 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
Ingredients 2 pounds beef stew meat, (such as chuck), trimmed and cubed2 teaspoons caraway seeds1 1/2-2 tablespoons sweet or hot paprika, (or a mixture of the two), preferably Hungarian (see Ingredient Note)1/4 teaspoon saltFreshly ground pepper, to taste1 large or 2 medium onions, chopped1 small red bell pepper, chopped1 14-ounce can diced tomatoes1 14-ounce can reduced-sodium beef broth1 teaspoon Worcestershire sauce3 cloves garlic, minced2 bay leaves1 tablespoon cornstarch mixed with 2 tablespoons water…