Budapest Beef Goulash II
Recipe: #19272
May 25, 2015
Categories: Roast Beef, Beef Chuck, Hungarian, Sunday Dinner, Gluten-Free, High Protein, No Eggs, Non-Dairy, Kosher Meat, more
"Adapted from the New York Times Cookbook. The original lists the first ingredient as "fat.""
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (381.9 g)
- Calories 524.6
- Total Fat - 34.3 g
- Saturated Fat - 12.1 g
- Cholesterol - 134.9 mg
- Sodium - 1328.6 mg
- Total Carbohydrate - 20.8 g
- Dietary Fiber - 3.5 g
- Sugars - 4.1 g
- Protein - 32.2 g
- Calcium - 50.5 mg
- Iron - 3.2 mg
- Vitamin C - 27.5 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Heat oil in a heavy 2 1/2-quart saucepan.
Step 2
Add onions and cook until golden brown, about 10 minutes.
Step 3
Add tomato, green pepper, paprika, beef, tomato paste and salt.
Step 4
Cook over medium heat, stirring, until beef loses its red color.
Step 5
Reduce heat to medium-low, add water, cover and simmer for 1 1/2 hours.
Step 6
Remove meat and set aside.
Step 7
Strain liquid.
Step 8
Discard solids and return liquid to pot.
Step 9
Return meat to pot.
Step 10
Add potatoes and simmer until tender, about 1 hour.
Tips
No special items needed.
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