Page 2 of 2 Previous

Continued: Healthy Family: slow cooker goulash

  • Article by:
  • Last update: October 16, 2013 - 2:11 PM

• 1/2 c. low-fat sour cream

Directions

Season the beef with salt and pepper. In a large skillet over medium-high heat add the oil and then add half of the beef. Don’t overcrowd or beef will not brown properly. Brown the beef on all sides, about 3 minutes a side. Transfer to slow cooker. Repeat with the remaining beef.

Lower the heat to medium and add the onions. Cook until softened, about 6 minutes. Add the garlic, flour, both varieties of paprika and caraway seeds. Cook for 2 minutes, stirring constantly to prevent burning. Add the tomato paste and cook for another minute.

Whisk in the beef broth and scrape the bottom of the skillet to release all the browned bits. Pour mixture into the slow cooker and add the bell pepper. Cover and cook on low for 8 hours.

Ladle into heated serving bowls over the egg noodles, and garnish with the parsley and sour cream.

Nutrition information per serving:

Calories 404 Fat 19 g Sodium 394 mg

Carbohydrates 31 g Saturated fat 6 g Calcium 71 mg

Protein 28 g Cholesterol 101 mg Dietary fiber 3 g

Diabetic exchanges per serving: 2 bread/starch, 3 medium-fat meat, 1 fat.

  • related content

  • A paprika primer for today's cook

    Wednesday October 16, 2013

    Think like a chef and dip into the paprika for flavor. Today the spice is thought of as an ingredient with impact, not simply as a colorful accessory.

  • get related content delivered to your inbox

  • manage my email subscriptions

ADVERTISEMENT

Connect with twitterConnect with facebookConnect with Google+Connect with PinterestConnect with PinterestConnect with RssfeedConnect with email newsletters

ADVERTISEMENT

ADVERTISEMENT

ADVERTISEMENT

ADVERTISEMENT

ADVERTISEMENT

ADVERTISEMENT

 
Close