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Top Rated Hungarian Goulash

 Top Rated 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.
6-8 ServingsPrep: 20 min. Cook: 1-1/2 hours


  • 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 canola 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


  • 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.
Nutritional Facts: 1 cup goulash (calculated without noodles) equals 273 calories, 16 g fat (7 g saturated fat), 89 mg cholesterol, 212 mg sodium,

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Top Rated Hungarian Goulash (continued)

Nutritional Facts: 6 g carbohydrate, 1 g fiber, 24 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer