Beef Goulash Recipe


Health IndexHealthyCuisine
CourseMain Ingredient


 Vegetable oil2 Teaspoon
 Lean beef12 Ounce, cut into 3/4 inch cubes (Round / Chuck)
 Yellow onion1 Large, finely chopped to 1 1/2 cups
 Sweet red pepper1 Medium, cored, seeded and coarsely chopped to 1 cup
 Carrot1 Medium, peeled and thinly sliced
 Garlic2 Clove (10 gm), crushed
 White wine/Water1⁄4 Cup (4 tbs)
 Tomato paste1 Tablespoon
 Chicken stock/Low sodium chicken broth3⁄4 Cup (12 tbs)
 Salt1⁄4 Teaspoon
 Reduced fat sour cream3 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 1035 Calories from Fat 364

% Daily Value*

Total Fat 41 g62.4%

Saturated Fat 14.8 g73.8%

Trans Fat 0 g

Cholesterol 164 mg

Sodium 1046.6 mg43.6%

Total Carbohydrates 69 g23.1%

Dietary Fiber 12.8 g51.3%

Sugars 13.7 g

Protein 87 g174.6%

Vitamin A 291.6% Vitamin C 287%

Calcium 22.2% Iron 41.3%

*Based on a 2000 Calorie diet


IHeat the oil in a 5-quart Dutch oven or large heavy saucepan over moderately high heat. Add the beef and saute for 4 minutes or until browned on all sides. Using a slotted spoon, transfer the beef to a plate and set aside.
2 Lowerthe heat and add the onion, pepper, carrot, and garlic to the Dutch oven. Cover and cook, stirring occasionally, for 12 minutes or until the onion has softened. Add the wine and cook for 1 minute. Stir in the tomato paste, stock, and salt, then return the meat to the Dutch oven and bring the liquid to a boil. Lower the heat, cover, and simmer for 1 houror until the meat istender.
3 Using a slotted spoon, transfer the meat to the plate. Skim off any fat, then transfer the vegetables and stock to a food processor or blender and whirl for 1 minute or until smooth. Return the pureed vegetable mixture to the Dutch oven and stir in the sour cream. Add the meat and gently reheat for 1 minute or until the sauce is heated through. Do notallow the sauce to boil.