Hungarian Goulash
"With tender beef and a rich flavorful sauce, this entree is an old favorite with my family," says field editor Joan Rose of Langley, British Columbia.
SERVINGS
|
6-8
|
CATEGORY
|
Low Carb
|
METHOD
|
Stir-Fry
|
PREP |
20 min. |
COOK
|
90 min.
|
TOTAL
|
110 min.
|
INGREDIENTS
- 1 pound beef stew meat, cut into 1-inch cubes
- 1 pound lean boneless pork, cut into 1-inch cubes
- 2 large onions, thinly sliced
- 2 tablespoons vegetable oil
- 2 cups water
- 2 tablespoons paprika
- 1/2 teaspoon salt
- 1/2 teaspoon dried marjoram
- 1 tablespoon all-purpose flour
- 1 cup (8 ounces) sour cream
- Hot cooked noodles
DIRECTIONS
In a large skillet, brown beef, pork and onions in oil over medium heat; drain. Add the water, paprika, salt and marjoram; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender.
Just before serving, combine flour and sour cream until smooth; stir into meat mixture. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened and bubbly. Serve over noodles. Yield: 6-8 servings.