BEEF GOULASH
Lots of peppers and paprika make a good bit of braising steak into something special. A great foot stomping feast from Hungary to stop you feeling hungry!
Categories Main Hairy Dieters
Time 1h
Yield 6
Number Of Ingredients 16
Steps:
- Preheat the oven to 170°C/Fan 150°C/Gas 3½. Trim any hard fat off the beef and cut the meat into rough 4cm chunks. Season well with salt and freshly ground black pepper. Heat the oil in a large flameproof casserole dish. Add the steak and fry over a high heat until nicely browned all over, turning regularly. Tip the onions into the pan and cook with the beef for 5 minutes until softened. Add the crushed garlic and cook for a further minute, stirring regularly. Sprinkle both paprikas over the meat and crumble the beef stock cube on top. Add the water, tomatoes, tomato purée and bay leaves. Season with salt and pepper, stir well and bring to a simmer. Cover with a tightly fitting lid and transfer the dish to the oven. Cook for 1½ hours. While the beef is cooking, remove the core and seeds from each pepper and chuck them away. Cut each pepper into chunks of about 3cm. When the beef has cooked for 1½ hours, carefully remove the dish from the oven. Stir in the peppers, put the lid back on and put the goulash back in the oven for a further hour or until the beef is meltingly tender. Serve with small portions of rice (see pages 178-179) and spoonfuls of soured cream if you like, but don't be too generous - soured cream contains less fat than double cream but still has 30 calories per tablespoon!
Nutrition Facts :
EASY HUNGARIAN GOULASH
Steps:
- Return beef and any accumulated juices to the pan. Stir until well-combined.
Nutrition Facts : Calories 771 kcal, Carbohydrate 42 g, Cholesterol 173 mg, Fiber 5 g, Protein 50 g, SaturatedFat 18 g, Sodium 479 mg, Sugar 12 g, Fat 44 g, ServingSize 8 servings Hungarian goulash, UnsaturatedFat 0 g
BEEF GOULASH
Slavic peasants created this stew using three basic ingredients: equal parts beef and onions, and a healthy dose of paprika. Whether you use sweet or spicy Hungarian paprika, it should be fresh, with a pungent aroma.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon butter and 1 tablespoon olive oil in a large, heavy-bottomed pot over high heat. Season meat with salt and pepper to taste. Cook meat in batches, being careful not to overcrowd the pot, and adding 1 tablespoon each of butter and oil as needed. Cook each batch of meat until well browned on all sides, about 3 to 5 minutes, and transfer to a plate while the next batch browns.
- Reduce heat to low, add onions, and cook, stirring occasionally until onions are translucent, about 15 to 20 minutes. Return meat to pot, and add paprika and stock. Stir well to combine. Cook, covered, over very low heat, stirring occasionally, until meat is tender and the sauce has thickened, about 1 1/2 to 2 hours. Adjust seasonings. Serve over egg noodles with a dollop of sour cream and a sprinkling of chives.
EASY BEEF GOULASH
"I found the recipe for this stovetop goulash several years ago in an old cookbook," reports Phyllis Pollock of Erie, Pennsylvania. "It really his the spot with warm home-baked bread from the bread machine and a dish of cold applesauce."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- Cook pasta according to package directions. , Meanwhile, in a large nonstick skillet, stir-fry beef in oil for 4-5 minutes or meat is no longer pink. Add onion and green pepper; cook and stir for 2 minutes. Stir in tomatoes, water, broth, vinegar and seasonings. Bring to boil. Reduce heat; cover and simmer for 15 minutes. , In a small bowl, combine flour and cold water until smooth. Add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain pasta; stir into beef mixture.
Nutrition Facts : Calories 272 calories, Fat 7g fat (2g saturated fat), Cholesterol 45mg cholesterol, Sodium 371mg sodium, Carbohydrate 29g carbohydrate (0 sugars, Fiber 2g fiber), Protein 22g protein. Diabetic Exchanges
ITALIAN STYLE BEEF GOULASH WITH GNOCCHI
Beef cubes cooked low and slow on the stove-top until fork tender, in a rich tomato and paprika sauce.
Provided by Jennifer
Categories Main Course
Time 3h30m
Number Of Ingredients 13
Steps:
- Heat olive oil in a Dutch oven or other large, heavy-bottomed pot over medium heat. Add onions and 1 Tbsp water. Cook onions, stirring regularly until nicely softened and opaque, but not browned, about 4-5 minutes. Add the beef cubes and a sprinkling of salt and cook with the onion, stirring and rotating the beef cubes so they cook on each side, about 10 minutes.
- Add the paprika and flour and stir in, cooking for about 1 minute. Add the tomato paste, bay leaf, thyme, oregano and rosemary to the pot and stir just to combine. Pour hot water over the meat and onion mixture, just until the water covers the meat. You may not need all of the 3 cups of water or you may need a bit more. Season the pot with a bit more salt and some freshly ground pepper and stir.
- Reduce heat to just a bit above low (or what ever setting maintains a gentle simmer. DO NOT COVER POT with lid, but you can set a lid askew over the top, so moisture can escape, but spatters and heat is contained a bit. Simmer for about 3 hours, checking and stirring periodically and adding additional hot water as needed to keep the mixture moist. Generally adding 1/4-1/2 cups of water a couple of times, but only if needed and as needed. As the cooking time nears the end, add only enough water to keep the sauce loose, but not so much that it will thin the lovely, thicker sauce that is forming. The best strategy at the end part of cooking is to add less water, but add it more regularly (every 5-10 minutes). Watch closely during the last part of cooking to make sure the mixture doesn't dry too much and scorch.
- Taste sauce and add additional salt and pepper, as needed. Serve warm with cooked potato gnocchi, over polenta or pasta. Garnish with some grated Parmesan, if you like.
Nutrition Facts : Calories 365 kcal, Carbohydrate 13 g, Protein 22 g, Fat 25 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 81 mg, Sodium 253 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
SLOW-COOKER BEEF GOULASH
With fall-apart beef, tomatoes and peppers in a creamy, rich stew, our slow-cooker goulash recipe couldn't be easier or more comforting
Provided by Anna Glover
Categories Main course, Supper
Time 7h25m
Number Of Ingredients 14
Steps:
- Heat the slow cooker to low and heat 2 tbsp oil in a deep frying pan over a medium heat. Season and sear the beef in batches until brown on all sides. Transfer to a plate.
- Put the remaining oil in the pan and fry the onions for 10 mins until lightly golden. Add the peppers and garlic, and fry for another 5-10 mins, then stir in the flour and all of the spices. Cook for 2 mins more, then stir in the tomato purée, tomatoes and 400ml beef stock. Season well. Bring the mixture to a simmer, then tip into the slow cooker with the seared beef. Add the remaining stock, if needed, to cover the meat completely. Cover and cook for 6-7 hrs until the beef is tender and the sauce has thickened slightly.
- Season to taste, then swirl the soured cream and most of the parsley through the stew. Scatter over the remaining parsley and some sweet smoked paprika, then serve with small roasted potatoes or brown rice, if you like.
Nutrition Facts : Calories 581 calories, Fat 32 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 12 grams sugar, Fiber 6 grams fiber, Protein 54 grams protein, Sodium 0.3 milligram of sodium
BEEF GOULASH
Make this hearty beef goulash to feed the family on chilly nights. Stir in the soured cream and parsley for an indulgent, crowd-pleasing supper
Provided by Member recipe by sweetunique
Categories Dinner, Main course
Time 2h50m
Number Of Ingredients 14
Steps:
- Heat oven to 160C/140C fan/gas 3.
- Heat 1 tbsp olive oil in a flameproof casserole dish or heavy-based saucepan. Sprinkle 700g stewing steak chunks with 30g plain flour and brown well in three batches, adding an extra 1 tbsp oil for each batch. Set the browned meat aside.
- Add in the remaining 1 tbsp oil to the casserole dish, followed by 1 large thinly sliced onion, 2 finely chopped garlic cloves, 1 green pepper and 1 red pepper, both finely sliced. Fry until softened, around 5-10 mins.
- Return the beef to the pan with 2 tbsp tomato purée and 2 tbsp paprika. Cook, stirring, for 2 mins.
- Add in 2 large diced tomatoes, 75ml dry white wine and 300ml beef stock. Cover and bake in the oven for 1 hr 30 mins - 2 hrs. Alternatively, cover and cook it on the hob on a gentle heat for about an hour, removing the lid after 45 mins.
- Sprinkle over 2 tbsp flat-leaf parsley leaves and season well with salt and freshly ground pepper. Stir in 150ml soured cream and serve.
Nutrition Facts : Calories 576 calories, Fat 32 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 11 grams sugar, Fiber 6 grams fiber, Protein 46 grams protein, Sodium 0.45 milligram of sodium
HUNGARIAN BEEF GOULASH - AUTHENTIC HUNGARIAN GOULASH RECIPE
An authentic Hungarian goulash recipe for one of Hungary's most famous dishes. Tender beef pieces in a rich delicious sauce made with lots of paprika and with caraway seeds.
Provided by Adina
Categories Meat Recipes
Time 2h45m
Number Of Ingredients 13
Steps:
- Cut the beef chuck into small cubes, about 2 cm/ 0.7 inches. Place them onto paper towels and pat them dry with more paper towels. Chop the onions very finely. Chop the pepper and the tomatoes as well.
- Melt some of the lard (or oil) in a Dutch oven or heavy-bottomed stewing pot. Fry the beef cubes in 2 or 3 batches, depending on the size of your Dutch oven. Fry for about 5 minutes per batch or until nicely browned on all sides. Add more of the lard before each batch. Transfer the fried beef cubes to a plate and set them aside.
- Add about 1 teaspoon more lard to the pot and fry the chopped onions until very lightly colored, about 5 minutes, stirring often and keeping an eye on them. If they threaten to catch, add a splash of water and continue cooking.
- Add the garlic, chopped peppers, tomatoes, and bay leaves and cook for about 3-4 minutes, stirring a few times in between.
- Add the paprika and caraway. Stir well for about 1 minute, add the tomato paste and stir well again. Add the meat cubes and the beef broth, stir well.
- Cover the pot, bring to a boil, lower the heat and simmer the Hungarian beef goulash until the meat is very tender about 1 ½ - 2 hours. Check to make sure that the meat is really tender.
- Uncover the pot and continue cooking the goulash for another 10-15 minutes until the sauce reduces and thickens slightly. Adjust the taste with salt and pepper.
Nutrition Facts : ServingSize 1 /4 of the dish, Calories 602 kcal, Carbohydrate 13 g, Protein 85 g, Fat 24 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 254 mg, Sodium 1179 mg, Fiber 3 g, Sugar 6 g, UnsaturatedFat 14 g
GOULASH
Not to be confused with the Hungarian dish of paprika-spiced stewed meat and vegetables, this American version of goulash, also referred to as "slumgullion," is made with ground beef and pasta. The beef is cooked down with plenty of aromatics and spices and combined with tomatoes, pasta, and cheese to create the perfect comfort meal. We added paprika to the dish in a nod to its Hungarian counterpart.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Heat the olive oil in a Dutch oven or heavy-bottomed pot over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute.
- Add the beef and cook, stirring and breaking up the meat with a wooden spoon, until browned and no longer pink, about 8 minutes. Add 1 teaspoon salt, a few grinds of pepper, the paprika, and Italian seasoning to the beef and stir to combine. Cook, stirring, until the paprika begins to toast and become fragrant, about 1 minute. Stir the tomato paste into the beef mixture to coat, then cook until the paste thickens and deepens in color, about 2 minutes.
- Add the diced tomatoes, tomato sauce, Worcestershire and beef broth to the beef mixture and stir, scraping up any browned bits from the bottom of the pot, to combine. Bring the mixture to a boil over medium heat. Reduce the heat to medium low and add the cavatappi. Cook, stirring occasionally, until the pasta is al dente, 8 to 10 minutes.
- Remove the pot from the heat. Gently stir in the parsley and Cheddar until combined and the cheese starts to melt. Divide the goulash among 6 bowls and top with more shredded Cheddar and chopped parsley.
CZECH BEEF GOULASH (GULAS)
Hovězí guláš (beef stew or goulash) is undoubtedly one of the famous Czech foods everybody should try when visiting the Czech Republic. Slow-braised and seasoned right, this goulash is characterized by rich and hearty color, aromatic flavor, and insanely delicious taste.
Provided by Petra Kupská
Categories Main Course
Time 2h30m
Number Of Ingredients 13
Steps:
- Peel the onion and chop it roughly. Cut the beef into 1-1.½-inch pieces.
- Melt the lard or vegetable oil over medium-high heat in a pot with a thick bottom (I use a heavy iron cast Dutch oven). Fry onions until almost brown. Stir frequently to avoid burning. Finally, add the crushed caraway seeds and stir for another minute.
- Add beef chunks, season with salt, and fry them from all sides until a golden brown crust is created. Expect the meat releases some juices when fried. Stir frequently, and scrape off the burnt residue on the bottom of the pot with a wooden spatula. If necessary, reduce the heat or add a spoon or two of water.
- Turn the stove on medium heat, and add ground pepper, sweet paprika, and tomato paste. Fry for 1 minute while stirring. The base can't get burnt, or else the goulash will taste bitter. Add 1-2 spoons of water to prevent burning.
- Pour in water, so the meat is almost covered. Add bay leaves. Bring to a boil, reduce the heat to a minimum, cover with a lid and allow the beef to simmer for 2-2.5 hours or until soft.
- Check the goulash from time to time. Add some water if the level of liquid in the pot falls. When the gulas contains too much water, cook it uncovered at the end. The liquid will be reduced, and the gulas will gain a richer flavor and a nice red color. Stir occasionally.
- When the beef cubes are soft, add flour to thicken the stew. In the next step, I'll provide a helpful method for making the stew sauce smoother and more cohesive.
- Thickening of goulash with flour (optional): Take off the pot's lid. Using a small sieve, carefully dust the surface of the stew with a tablespoon of flour. Do not stir. Cover with the lid and leave to cook for a further 15 minutes. Remove the lid and stir. The sauce will be just thick enough!
- Remove bay leaves, add crushed garlic and dried marjoram, and stir. Season with salt to your liking. Cover with a lid and let it rest off heat for 10 minutes.
Nutrition Facts : Calories 389 kcal, Carbohydrate 8 g, Protein 30 g, Fat 27 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 104 mg, Sodium 176 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 18 g, ServingSize 1 serving
GROUND BEEF GOULASH
My son loves this recipe and even ask for it for his birthday supper. My own recipe and I call it goulash. Very tasty and rich.
Provided by gbmc3
Categories One Dish Meal
Time 55m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Brown beef and drain the fat.
- Add bell pepper, onion and garlic, salt (go lightly) the soya sauce is very salty and pepper to taste.
- Add tomato soup and water, soya sauce.
- Put lid on and simmer for 20 minutes.
- Then add a little more water and rice OR elbow macaroni.
- Simmer with lid on for 15 minutes,stir.
- Add parmesan cheese, Velveeta cheese to the top (don't stir).
- Take off stove and keep lid on until cheese melts.
- Serve with garlic bread and tossed salad.
OLD FASHIONED GOULASH
A Classic Old-Fashioned Goulash with Beef, veggies and noodles will be your go-to dinner any night of the week. Don't worry about food going to waste, because you can make an entirely new dish using the leftovers!
Provided by Natalya Drozhzhin
Categories Main Course
Time 40m
Number Of Ingredients 10
Steps:
- Cook the macaroni according to package directions, but shorten the cooking time by 3 minutes. Drain and set aside.
- Preheat a large pan over medium heat until hot. Add in the Ground Beef, onion and garlic. Cook for about 10 minutes until reaching 160°F, crumbling the Beef as it cooks.
- Add in the Worcestershire sauce, tomato sauce, diced tomatoes and stir to combine. Allow to simmer on medium heat for about 15 minutes.
- Add in the cooked macaroni. Season with salt, pepper and Italian seasoning.
- Stir to combine and enjoy!
Nutrition Facts : Calories 484 kcal, Carbohydrate 42 g, Protein 27 g, Fat 24 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 81 mg, Sodium 1311 mg, Fiber 5 g, Sugar 10 g, ServingSize 1 serving
BEEF GOULASH
Another Naples restaurant recipe I am putting here for safekeeping. I haven't tried it yet. The restaurant serves this with boiled potatoes.
Provided by FrenchBunny
Categories Very Low Carbs
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In a large stock pot with lid fry onion in lard until golden brown.
- Add meat and paprika and cook until meat is browned.
- Add paprika, marjoram, salt, pepper and garlic and pour 1/2 cup water and cover. Simmer until the meat is tender (about 1 hour).
- As water evaporates add more water to pot.
- When meat is done uncover and let all the water evaporate, then sprinkle the flour and stir until the flour browns. Add 1 cup of water and let simmer another 10-15 minutes longer.
Nutrition Facts : Calories 615.5, Fat 47.5, SaturatedFat 18.8, Cholesterol 165.5, Sodium 99.3, Carbohydrate 3.8, Fiber 0.4, Sugar 1.1, Protein 40.6
GOULASH
This traditional ground beef goulash recipe from Paula Deen is an easy to make main dish. Ingredients include ground beef, elbow macaroni and fire roasted tomatoes. Prep time is approximately 15 minutes and cooking time takes 15 minutes over medium high heat on the stove top.
Provided by Paula Deen
Time 15m
Yield 15
Number Of Ingredients 16
Steps:
- Heat oil in a large Dutch oven over medium high heat. Add the beef, and brown for 10 minutes, breaking up with the back of your wooden spoon as you stir. Add the onion and continue to cook, while stirring, until tender, about 5 minutes.
- Add all the remaining ingredients, except the macaroni, and cover with a lid, and simmer for 20 minutes.
- Stir in the macaroni, cover with the lid, and simmer for another 30 minutes.
- Let mixture stand for 20 minutes before serving. Serve with garlic bread and garnish with fresh parsley.
GOULASH
This goulash recipe is made in American style, using ground beef, onions, garlic, tomatoes, and spices.
Categories weeknight meals comfort food dinner main dish
Time 30m
Yield 4-6 servings
Number Of Ingredients 15
Steps:
- Place the oil in a large dutch oven or pot and place over medium-high heat. Once hot, add the onion and cook until slightly softened, about 3 minutes. Add the garlic and cook 1 more minute. Add the ground beef, breaking it up into little pieces with a wooden spoon, and cook until no pink remains, about 5 minutes. If a lot of liquid or fat remain in the skillet, drain most and discard.
- Add the beef broth, tomato sauce, diced tomatoes, 1/2 cup water, Worcestershire sauce, seasoned salt, Italian seasoning, paprika and ground black pepper. Stir to combine and return to a simmer.
- Add the macaroni and return the pot to a simmer once again. Reduce heat to medium low and cook for about 12 minutes, until the macaroni is tender, stirring occasionally. Remove from the heat and fold in the cheese. Stir until it is completely melted into the sauce. Serve topped with chopped herbs, if desired.
BEEF GOULASH RECIPE
Beef Goulash is an easy dinner recipe that the whole family will love. Ground beef, onion, bell pepper and tomatoes are added to a cheesy macaroni mixture for a delicious and easy homemade pasta recipe.
Provided by Emily
Categories Main Dish Recipes
Time 47m
Number Of Ingredients 13
Steps:
- In a pot or large skillet, cook ground beef, onion, bell pepper, and garlic over medium heat until meat is no longer pink, about 5-7 minutes. The onion and bell pepper do not need to be cooked through all the way. They will finish cooking later.
- Drain the fat and add in chicken broth, tomato sauce, diced tomatoes, Worcestershire sauce, Italian seasoning, and salt (everything EXCEPT the macaroni and cheese) and bring to a boil. Turn heat down to low and simmer covered for 15 minutes.
- Stir in macaroni and cover. Simmer for an additional 15 minutes or until macaroni is al dente.
- Take pan off heat and stir in cheddar cheese until melted.Garnish with parsley before serving, optional.
Nutrition Facts : Calories 605 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 131 milligrams cholesterol, Fat 32 grams fat, Fiber 5 grams fiber, Protein 47 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 1627 milligrams sodium, Sugar 11 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 14 grams unsaturated fat
GOULASH
Goulash is a hearty comfort food combining ground beef, pasta, tomato sauce, and melted cheese. This one-pot family favorite is great any night of the week.
Provided by Shauna
Categories Dinner
Time 50m
Number Of Ingredients 18
Steps:
- Add ground beef, onions, bell pepper, and garlic to a large stockpot and on medium-high heat cook until meat is no longer pink. Drain any excess fat.
- Add broth, water, tomato sauce, diced tomatoes, stewed tomatoes, tomato paste, Worcestershire sauce, Italian seasoning, bay leaves, paprika, salt, and pepper. Then bring to a boil. Once boiling, reduce the heat and simmer with a cover on for 15 minutes.
- Add the macaroni and stir well. Cover and simmer an additional 20 minutes stirring occasionally.
- Remove from heat and remove bay leaves.
- Stir in shredded cheddar cheese.
- Garnish with parsley.
Nutrition Facts : Calories 689 kcal, Carbohydrate 60 g, Protein 38 g, Fat 33 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 110 mg, Sodium 1160 mg, Fiber 5 g, Sugar 12 g, UnsaturatedFat 14 g, ServingSize 1 serving
BEEF GOULASH
Steps:
- Place a large heavy pot over medium heat and add the bacon. Fry for about 5 minutes until crisp and remove to a paper towel and reserve. Add the beef to the hot bacon fat and brown it evenly on all sides, turning with tongs; season generously with salt and pepper. While the beef is searing, sprinkle the flour evenly in the pot and continue to stir to dissolve any clumps. Add a little oil if necessary to keep the meat from sticking to the bottom of the pot.
- Toss in the onions, garlic, roasted peppers, paprika, and caraway; cook and stir for 2 minutes until fragrant. Stir in the vinegar, tomatoes, and broth. Bring to a boil, then lower to a simmer and cook for 1 hour, covered, stirring occasionally.
- Add the potatoes. Crumble the reserved bacon into the stew and continue to simmer for 30 minutes, partially covered, until the potatoes are tender. Season with salt and pepper. Remove from heat and stir the sour cream into the goulash just before serving. Garnish with the chopped parsley.
GOULASH
Steps:
- Gather the ingredients.
- Add the olive oil to a large Dutch oven or sauté pan and place the pan over medium-high heat. When the olive oil is hot and shimmering, add the ground beef and onion. Sauté, occasionally stirring with a spatula to break up the beef, until the meat is no longer pink, about 5 to 7 minutes.
- Add the garlic, bell pepper (if using), Italian seasoning, bay leaf, kosher salt, and black pepper. Continue to cook, stirring, for 1 minute.
- Add the beef broth, tomato sauce, and diced tomatoes, and bring to a boil. Cover the pan and reduce the heat to low; simmer for 20 minutes.
- Add the macaroni to the sauce mixture and increase the heat to medium-low. Cover the pan and cook, occasionally stirring, until the pasta is tender, about 12 to 15 minutes.
- Add the cheese and stir until melted. Taste the goulash and adjust the salt and pepper, if needed. Remove from the heat and garnish with parsley, if desired.
Nutrition Facts : Calories 390 kcal, Carbohydrate 18 g, Cholesterol 86 mg, Fiber 5 g, Protein 29 g, SaturatedFat 9 g, Sodium 1042 mg, Sugar 7 g, Fat 23 g, UnsaturatedFat 0 g
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- 1 Preheat oven to 180°C. Place beef in a large bowl with paprika and pepper. Toss to coat. Spray a frying pan with oil and place over a high heat. Add half the beef. Cook, stirring constantly, for 3-4 minutes until browned. Transfer beef to a casserole dish. Repeat with remaining beef.
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HAIRY BIKERS BEEF GOULASH | HAIRY BIKERS KITCHENWARE | BLOG
From hairybikerskitchenware.com
5/5 (1)Total Time 2 hrs 50 mins
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From food52.com
Reviews 10Servings 8-12Cuisine Eastern EuropeanCategory Dinner
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Category Main Course
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