When I visited Budapest goulash became a favourite dish of mine. In fact, I brought back jars of hot paprika so I could make a spicry version of my own. Goulash is not quite a soup or a stew-it’s somewhere in between. Serve it on its own, over brown rice or with a slice of fresh whole grain bread. When I serve this dish, I like to add a dollop of low-fat sour cream and chopped fresh chives.
- 1 tbsp canola oil
- 21 oz (600 g) stewing beef, cut into 1-inch (2.5 cm) cubes, trimmed of fat
- 2 cups finely chopped onions
- 2 cloves garlic, minced
- 1/2 cup canned crushed tomatoes
- 2 cups water
- 3 large potatoes, cut into 1-inch (2.5 cm) cubes
- 2 tablespoons red wine vinegar
- 2 tablespoons mild paprika
- 1 teaspoon Worcestershire sauce
- 3/4 tsp coarse sea salt, or to taste
- Ground black pepper, to taste
- Heat oil in a large saucepan over high heat. Add beef, stirring constantly, until beef is browned on all sides, about 6 to 8 minutes.
- Add onions and saute until onions are soft, about 6 minutes. Add garlic; saute for another minute.
- Add crushed tomatoes, water, potatoes, red wine vinegar, paprika, Worcestershire sauce, salt and pepper. Bring to boil over high heat; reduce heat, cover and simmer until beef is tender and begins to fall apart, about 1-1/2 to 2 hours.
Per 1 cup serving: 350 calories, 24 g pro, 11 g total fat (3 g saturated fat), 38 g carb, 5 g fiber, 65 mg chol, 421 mg sodium
– from the book, Leslie Beck’s Healthy Kitchen, by Leslie Beck RD with Michelle Gelok RD