My grandmother used to make this goulash for my mother. Paprika and caraway add wonderful flavor and the sour cream gives it a creamy richness.
—MARCIA DOYLE POMPANO, FL
PREP: 20 MIN. • COOK: 7 HOURS • MAKES: 12 SERVINGS
3 medium onions, chopped
2 medium carrots, chopped
2 medium green peppers, chopped
3 pounds beef stew meat, cut into 1-inch cubes
1/2 teaspoon plus 1/4 teaspoon salt, divided
1/2 teaspoon plus 1/4 teaspoon pepper, divided
2 tablespoons olive oil
1 1/2 cups reduced-sodium beef broth
1/4 cup all-purpose flour
3 tablespoons paprika
2 tablespoons tomato paste
1 teaspoon caraway seeds
1 garlic clove, minced
Dash sugar
12 cups uncooked whole wheat egg noodles
1 cup (8 ounces) reduced-fat sour cream
1. Place the onions, carrots and green peppers in a 5-qt. slow cooker. Sprinkle the meat with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a large skillet, brown meat in oil in batches. Transfer to slow cooker.
2. Add broth to skillet, stirring to loosen browned bits from pan. Combine the flour, paprika, tomato paste, caraway seeds, garlic, sugar and remaining salt and pepper; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over meat. Cover and cook on low for 7-9 hours or until meat is tender.
3. Meanwhile, cook noodles according to package directions. Stir sour cream into slow cooker. Drain noodles; serve with goulash.
PER SERVING 2/3 cup goulash with 1 cup noodles equals 388 cal., 13 g fat (4 g sat. fat), 78 mg chol., 285 mg sodium, 41 g carb., 7 g fiber, 31 g pro. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1 fat.
Fresh Scent
After chopping onions, sprinkle your hands with salt, rub them together, then wash them. No more smelly hands!