Hungarian Goulash from Healthy Diabetic Recipes

Hungarian Goulash Recipe

Recipe Ingredients:

Olive oil cooking spray, as needed
2 onions - (10 oz total), thinly sliced
2 large garlic cloves, minced
1 celery rib - (2 oz), sliced
1 lb lean rump or round of beef, cubed
1 tbsp all-purpose flour
1 tbsp sweet Hungarian paprika
1 1/2 cups fat-free low-sodium canned beef broth
2 tomatoes - (10 oz total), seeded, chopped
8 oz cabbage, cored, shredded
1/2 tsp caraway seeds
Freshly-ground black pepper, to taste
8 oz no cholesterol dry noodles

Recipe Instructions:

Lightly spay a nonstick covered pot with cooking spray. Add the onions, garlic, and celery. Sauté for 5 minutes over medium heat, stirring occasionally.

Raise the heat to medium-high. Add the beef. Stir until the beef is browned on all sides, about 5 minutes. Sprinkle on the flour and paprika. Cook, stirring, for 1 minute. Add the beef broth. Cover and simmer for 1 hour.

Stir in the tomatoes, cabbage, and caraway seeds. Cover again, and simmer for 45 minutes, until the beef is tender. Taste for seasoning and add pepper to taste.

Meanwhile, cook the noodles according to package directions. Drain.

To serve, made a bed of the noodles in the center of a deep platter. Top with the goulash. Serve immediately.

This recipe yields 4 servings.

Exchanges Per Serving: 4 Lean Meat, 3 Carbohydrate (3 Bread/Starch), 3 Vegetable.

Nutrition Facts: 457 calories (12% calories from fat), 12 g protein, 6 g total fat (2.1 g saturated fat), 58 g carbohydrate, 6 g dietary fiber, 77 mg cholesterol, 86 mg sodium.

Source:
"Diabetic Recipes at http://www.diabetic-recipes.com"
S(Formatted for MC6):
"09-08-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Diabetic-Lifestyle, 2001"

Servings: 4

"Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of ‘Fannie Farmer’ or ‘The Joy of Cooking’."

~ John Thorne, American food writer

 

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