Budapest Beef Goulash I
Recipe: #19271
May 25, 2015
Categories: Soups and Stews, Beef, Stewing Beef, Hungarian, Fall/Autumn, Sunday Dinner, Gluten-Free, No Eggs, Non-Dairy more
"Adapted from the New York Times Cookbook. Oil or butter may be substituted for the shortening."
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (332.6 g)
- Calories 489.5
- Total Fat - 35.6 g
- Saturated Fat - 11.9 g
- Cholesterol - 123.8 mg
- Sodium - 789.7 mg
- Total Carbohydrate - 14.1 g
- Dietary Fiber - 2.8 g
- Sugars - 6.7 g
- Protein - 28 g
- Calcium - 58.8 mg
- Iron - 2.7 mg
- Vitamin C - 17.1 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Heat shortening in a heavy two-quart saucepan over medium heat.
Step 2
Add onions and saute until golden-brown, 7-10 minutes.
Step 3
Add beef and cook, stirring, until meat loses its bright red color.
Step 4
Add salt, paprika and tomato paste.
Step 5
Cover and simmer over medium-low heat until beef is tender, 1 1/2-2 hours.
Step 6
Add water if necessary to prevent sticking.
Tips & Variations
No special items needed.
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