by kirra » Mon Aug 04, 2008 8:24 pm
Hungarian Goulash
Ingredients:
3 slices Bacon
2 diced onions
1 T Olive Oil
2 1⁄2 lb cubed stewing beef
2 T sweet paprika
2 cup Warm water
4 beef bollion cube
1 t Salt
1 t Black Pepper
1 t white pepper
1 t lea & perrins
13 oz diced tomatoes w/juice
1 pk Splenda
1 dollop Sour Cream
Preparation:
In a cold, heavy 6 to 8-quart stewing pot, fry bacon over low-medium heat until fat is rendered.
Saute onions in the bacon fat for a few minute; do not allow the onions to brown. If bacon does not provide enough fat, add a little olive oil to prevent the onions from sticking. When onions become glossy, add the beef, sauteing with the onions for about 10 minutes, covered, until the meat is browned.
Meanwhile, chop and crush the garlic; add to meat and onions. Remove pot from heat. Stir in paprika rapidly with a wooden spoon. Immediately after paprika is absorbed, add the warm water. The water should just cover the meat, leaving room for potatoes.
Add beef bouillon, salt and pepper, and L&P. Cover pot and cook over low heat for about 1 hour.
While stew is braising, core peppers and cut into strips. After 1 hour of braising, add the tomatoes and green pepper. Add Splenda. Add a little more water, if necessary, and check for seasoning. Simmer slowly for another 30 minutes at least-it/s better if you simmer another hour, then turn off heat and let it stand for a couple of hours to blend flavors.
Serve in bowls, and add a little sour cream to each bowl if desired (but not everyone likes this).
Note: using good quality paprika is important. After about a year, paprika spice tends to lose its intensity. Use the best quality possible!
Carbs: 6.3
[b][size=150]Hungarian Goulash[/size]
Ingredients:[/b]
3 slices Bacon
2 diced onions
1 T Olive Oil
2 1⁄2 lb cubed stewing beef
2 T sweet paprika
2 cup Warm water
4 beef bollion cube
1 t Salt
1 t Black Pepper
1 t white pepper
1 t lea & perrins
13 oz diced tomatoes w/juice
1 pk Splenda
1 dollop Sour Cream
[b]
Preparation:[/b]
In a cold, heavy 6 to 8-quart stewing pot, fry bacon over low-medium heat until fat is rendered.
Saute onions in the bacon fat for a few minute; do not allow the onions to brown. If bacon does not provide enough fat, add a little olive oil to prevent the onions from sticking. When onions become glossy, add the beef, sauteing with the onions for about 10 minutes, covered, until the meat is browned.
Meanwhile, chop and crush the garlic; add to meat and onions. Remove pot from heat. Stir in paprika rapidly with a wooden spoon. Immediately after paprika is absorbed, add the warm water. The water should just cover the meat, leaving room for potatoes.
Add beef bouillon, salt and pepper, and L&P. Cover pot and cook over low heat for about 1 hour.
While stew is braising, core peppers and cut into strips. After 1 hour of braising, add the tomatoes and green pepper. Add Splenda. Add a little more water, if necessary, and check for seasoning. Simmer slowly for another 30 minutes at least-it/s better if you simmer another hour, then turn off heat and let it stand for a couple of hours to blend flavors.
Serve in bowls, and add a little sour cream to each bowl if desired (but not everyone likes this).
[b]Note:[/b] using good quality paprika is important. After about a year, paprika spice tends to lose its intensity. Use the best quality possible!
[b]Carbs: [/b] 6.3