Recipe: Hungarian Goulash

Hungarian Goulash

Serves 8 to 10.

Note: The red and yellow bell peppers are roasted before they are are used as a garnish.

2 red bell peppers

1 yellow bell pepper

1 tbsp. olive oil

3 tbsp. salad oil, divided

2 large onions, chopped

1 large green pepper, seeded and cut into strips

6 cloves garlic, minced or pressed

1 tbsp. sweet Hungarian paprika or regular paprika

2 tsp. caraway seeds

2 tomatoes, peeled, seeded and chopped

Salt and pepper

½ c. sour cream

To roast peppers, preheat oven to 550 degrees. Rub peppers about 1 tablespoon oil. Place them on a baking pan and roast, turning often until they have browned spots, 10 to 15 minutes. Remove and place in a brown paper bag. Let cool in the bag for 10 to 15 minutes. When cool, rubb charred skin, discard seeds and cut into 1-inch squares.

Set oven at 325 degrees. Heat oil in a large Dutch oven and add the beef, about ¼ of it at a time; brown on all sides and then remove meat and set aside. Repeat with remaining meat.

Or, if you are serving the same day, skim and discard fat. Bring to a boil over high heat. Season to taste with salt and pepper. Stir in the sour cream and top with roasted pepper squares.

Nutrition information per 1/10 serving:

Calories420

Carbohydrates8 g

Protein26 g

including sat. fat12 g

Cholesterol89 mg

Sodium480 mg

Calcium44 mg

Dietary fiber2 g