Beef Goulash
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This is the second time that I’ve made this dish in the slow cooker. The first time I made it exactly as directed and we really liked it. The second time, I couldn’t find double-strength beef broth so I used regular and we really couldn’t tell. It’s very meaty and stew-like, and it was nice on a cold night.
Beef Goulash
Cooking Light March 2006
⅓ cup all-purpose flour, about 1 1/2 ounces
2 pounds lean beef stew meat, cut into bite-sized pieces
4 cups baking potatoes, diced and peeled (about 1 1/2 pounds)
1 cup carrot, 1/4-inch-thick slices
1 cup red bell pepper, chopped (about 1 medium)
⅓ cup ketchup
1 tablespoon Worcestershire sauce
2 teaspoons Hungarian sweet paprika
2 teaspoons garlic, minced
1 teaspoon salt
1 10-ounce can double-strength beef broth
Combine flour and beef in a medium bowl; toss well. Combine beef mixture, potatoes, and remaining ingredients in an electric slow cooker. Cover and cook on low for 8 hours.
Yield: 8 servings (serving size: 1 cup)
Nutritional information per serving:
CALORIES 304(25% from fat); FAT 8.3g (sat 3g,mono 3.4g,poly 0.4g); PROTEIN 25.4g; CHOLESTEROL 72mg; CALCIUM 33mg; SODIUM 744mg; FIBER 3.2g; IRON 3.5mg; CARBOHYDRATE 31.3g
MacGourmet Rating: 4 Stars
