Hungarian Goulash

By MelanieAnn

Ingredients

• 3 tablespoons vegetable oil
• 1 1/2 pounds mushrooms, sliced
• 2 large onions, halved and sliced (4 cups)
• 2 red bell peppers, chopped
• 3 garlic cloves, finely chopped
• 1/2 teaspoon salt
• 2 pounds lean beef chuck, cut into 1 1/2-inch pieces
• 1/4 cup sweet Hungarian paprika
• 3 tablespoons all-purpose flour
• 2 teaspoons caraway seeds
• 2 cups low-sodium beef broth
• 4 teaspoons tomato paste
• 1/3 cup chopped, fresh dill or parsley

Preparation

Step 1

1. Heat oil in a 5 1/2- to 6-quart heavy pot over medium. Add mushrooms, onions, pepper, garlic, and salt; cook, covered, stirring occasionally, until soft (15 minutes).
2. Push vegetables aside, add beef, and cook, turning meat occasionally, until brown. Push beef aside. Add paprika, flour, and caraway; cook, stirring (1 minute). Gradually whisk in broth, then tomato paste; bring to a simmer, whisking. Stir vegetables and meat back into sauce.
3. Cover and simmer over low until meat is tender (1 1/2 hours). Stir in dill or parsley. Serve.

Nutritional Information

Amount per serving Calories: 339, Fat: 20.3g, Saturated fat: 6.2g, Monounsaturated fat: 7.5g, Polyunsaturated fat: 4.3g, Protein: 26g
Carbohydrate: 14g, Fiber: 3g, Cholesterol: 86mg, Iron: 4mg, Sodium: 230mg, Calcium: 57mg