BEEF GOULASH
My slightly modified version of a Cooking Light recipe. Very hearty and flavorful. Only 5 ww points per serving. Here is the nutritional breakdown according to Cooking Light (which tends to be a bit more reliable than 'zaar's): CALORIES 242(23% from fat); FAT 6.1g (sat 2.6g,mono 2.3g,poly 0.4g); PROTEIN 24.2g; CHOLESTEROL 47mg; CALCIUM 31mg; SODIUM 517mg; FIBER 2.5g; IRON 2.8mg; CARBOHYDRATE 22.4g
Provided by jenpalombi
Categories Stew
Time 2h25m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Dredge beef in flour; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Melt butter in a Dutch oven over medium-high heat. Add beef; cook 8 minutes, browning on all sides. Remove beef from pan.
- Add onion and garlic to pan; sauté 10 minutes or until lightly browned. Stir in paprika and vinegar; cook for 2 minutes.
- Return beef to pan. Add the tomato and bay leaves; cook 3 minutes. Add water and broth; bring to a boil.
- Add potatoes, lower heat, cover and simmer for 2 hours.
Nutrition Facts : Calories 230.4, Fat 7, SaturatedFat 3.3, Cholesterol 60, Sodium 89.7, Carbohydrate 22.6, Fiber 3.2, Sugar 4.6, Protein 20.7
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 :
HUNGARIAN GOULASH SOUP
good for the slow cooker
Provided by vstothard
Time 4h
Yield Serves 4
Number Of Ingredients 0
Steps:
- In a large flameproof casserole, heat the oil and butter and gently cook the onion for about 8 mins, until it begins to soften without colouring. Increase the heat and add the meat, browning it on all sides. Sprinkle in the paprika, remove the pan from the heat and stir thoroughly.
- Return to the heat and cook for a couple of mins. Add the caraway seeds, thyme, garlic and stock to cover and stir thoroughly. simmer gently, uncovered for 2 hours, adding more stock if necessary.
- Add the peppers, chilli, tomatoes and tomato puree and potatoes to the pan. mix thoroughly and add more stock to cover. Simmer gently for about 30 mins, until the potatoes are cooked and the meat is tender. seson to taste.
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
QUICK PORK GOULASH
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Toss the pork pieces with the thyme, 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat 1/2 of the oil in a medium Dutch oven over medium-high heat. Add the pork pieces in a single layer and cook until lightly browned, about 5 minutes. Transfer with a slotted spoon to a bowl.
- Heat the remaining oil in the same pot and add the carrots, celery, onions and bell pepper and cook, stirring, until softened, 7 to 10 minutes. Stir in the paprika, tomato paste, caraway and garlic until fragrant and the tomato paste has darkened slightly, 1 to 2 minutes. Stir in the broth and 1 1/2 cups water and bring to a simmer. Cook until the vegetables are tender and the broth has thickened, about 45 minutes.
- Meanwhile, cook the noodles according to package directions and keep warm.
- Add the pork back to the stew and cook, stirring, until the pork is cooked through and hot. Stir in the vinegar and season with salt and pepper. Toss with the hot egg noodles and garnish with chives.
PORK AND PEPPER GOULASH RECIPE
This pork goulash recipe is great if you're bored of the same old pork recipes. Pair with a lightly spiced wine to cut through the creaminess
Provided by Samuel Goldsmith
Yield Serves: 4
Number Of Ingredients 12
Steps:
- Heat the oil in a large frying pan and fry the onion for 3 minutes or until translucent. Mix in the paprika and cook for 30 seconds.
- Add the garlic and pork in to the pan and cook until the pork has browned. Stir in the plain flour and mix to cover the pork.
- Stir in the tomato purée, tinned tomatoes and pork stock. Bring to a simmer and cook for 20 minutes or until the sauce begins to thicken. Stir in the chopped roasted red peppers and cook for a further 10 minutes. The pork should be tender and cooked through. Sprinkle over the chopped parsley and stir through. Serve with a spoonful of soured cream.
Nutrition Facts : @context https, Calories 328 Kcal, Fat 17 g, SaturatedFat 7 g, Carbohydrate 15 g
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EPIC HUNGARIAN GOULASH DISH • LOU'S KITCHEN CORNER
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Reviews 2Category Main CourseServings 6Total Time 2 hrs 50 mins
- Heat the oil on a high heat in a large casserole dish and add the steakto brown nicely all over.Put the onions into the pan and cook with the beef for 5 mins until softened, then 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.Now, add the water, tomatoes, tomato purée and bay leaves and season with salt and pepper, stir well and bring to a simmer. Then, cover with a tightly fitting lid and transfer the dish to the oven and cook for 1½ hrs.
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Cuisine East EuropeanCategory Main CourseServings 6-8
- Trim the meat and cut it into bite-sized chunks. In a large bowl, mix the flour with a teaspoon each of salt and pepper. Add the beef and toss so that all the chunks are dusted with flour.
- Heat a tablespoon of oil in a large frying pan and brown the beef in small batches, setting each batch aside while you brown the next. Take care not to crowd the pan or the beef will steam rather than brown.
- Meanwhile, heat a little oil in a large heavy-bottomed pan, add the onions, carrots, celery, red pepper and garlic. Cook gently for about 10 minutes until they start to soften.
- Add the beef, paprika, caraway seeds, tomato purée and bay leaves, then pour in the beef stock.
- Stir well, cover the pan and simmer for at least 1½ hours until the beef is starting to get tender. Add the potatoes and continue to simmer for another 30 minutes.
- Serve the soup in bowls with a generous swirl of soured cream and a good sprinkling of parsley.
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