Family-Style Hungarian Goulash by Nancy T. Maar
This is an old fashioned crowd pleaser. Make a double recipe and serve a soccer team, or freeze for a future meal. There are two kinds of paprika — hot and sweet. There is no sugar added to the “sweet” paprika — it's made from a special breed of red peppers that are not hot. The hot paprika is made from red chili peppers. Adding just a bit of Splenda will give the goulash (stew) a lovely balance with the vinegar.
Serves 6; serving size 1 cup
Calories: 491.62
Protein: 29.44 grams
Carbohydrates: 9.80 grams
Sugar: 3.20 grams
Fat: 36.78 grams
2 tablespoons peanut oil
1 tablespoon unsalted butter
3 yellow onions, peeled, cut into coarse dice
2 pounds stewing veal, boneless
1 tablespoon whole-wheat flour
1 teaspoon salt
½ teaspoon freshly ground black pepper, or to taste
1 tablespoon paprika
1 teaspoon Splenda
1 teaspoon caraway seeds
1 teaspoon dried marjoram leaves
1 tablespoon red wine vinegar
1 cup beef broth
1 cup tomato juice, no sugar added
1 cup sour cream (optional)
Preheat the oven to 325°F. Prepare a two-quart casserole with nonstick spray. In a large frying pan over medium heat, add one tablespoon of the oil and the butter. Add the onion, cook and stir until softened, but not browned.
Scrape the onions into the casserole. Add the second tablespoon of oil and stir in the beef. Brown the beef and add to the casserole with the onion.
Add all but the sour cream, one thing at a time, stirring to blend. Cover and set in the oven for 2 hours or until the veal is very tender. If the liquid dries out add some more broth or tomato juice.
Just before serving, add the sour cream. Serve over noodles.
