s ROASTED TOMATO-BEEF GOULASH WITH CARAWAY ***** s   



Yields: 0


Ingredients


 
Instructions
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1-15-15 this is excellent, make this one!!!!! i used chuck roast and do serve it with some sour cream..
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3-8-09 excellent, yummy served with a little sour cream
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Category Winner: EntrTes, Cooking Light Ultimate Reader Recipe
Contest.

"Hungarian goulash was a family favorite when I was growing up. I've
updated my mom's recipe with fresh vegetables. Replacing plain tomato
sauce with roasted diced tomatoes improved the taste and texture of
the gravy." ùSheryl Chomak, Beaverton, OR



2 pounds bottom round roast, trimmed and cut into 1-inch pieces
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper
2 teaspoons canola oil
2 tablespoons paprika, divided
1 to 2 teaspoons caraway seeds
1 1/4 cups coarsely chopped onion (about 1 large)
1/2 cup finely chopped celery
1/2 cup finely chopped carrot
1 tablespoon minced garlic
1 (14.5-ounce) can fire-roasted diced tomatoes, undrained (such as
Muir Glen)
4 cups cooked medium egg noodles (about 2 1/2 cups uncooked pasta)

1. Sprinkle beef with 1/2 teaspoon salt and pepper.

2. Heat oil in a large Dutch oven over medium-high heat. Add beef to
pan; cook 3 minutes or until browned on all sides. Add 1 tablespoon
paprika and caraway seeds. Reduce heat to medium, and cook 2 minutes,
stirring constantly. Stir in remaining 1/2 teaspoon salt, remaining 1
tablespoon paprika, onion, celery, carrot, and garlic; cook 5 minutes,
stirring occasionally. Add tomatoes; bring to a boil. Cover, reduce
heat, and simmer 1 1/2 hours or until beef is tender. Serve over
noodles.


Yield: 8 servings (serving size: 1/2 cup goulash and 1/2 cup noodles)

CALORIES 299 (26% from fat); FAT 8.5g (sat 2.3g,mono 3.6g,poly 1.2g);
IRON 4.5mg; CHOLESTEROL 91mg; CALCIUM 41mg; CARBOHYDRATE 27.6g; SODIUM
403mg; PROTEIN 27.2g; FIBER 2.9g

Cooking Light, MARCH 2008

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