Friday, March 14, 2008

Roasted Tomato–Beef Goulash with Caraway

Here's last nights dinner and it was really enjoyable! The sauce was thick and the beef was so tender. We both agreed this would be a little better over rice instead of noodles but the noodles were excellent also! We also didn't add the caraway seeds. Enjoy!

2 pounds bottom round roast, trimmed and cut into 1-inch pieces
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper
2 teaspoons canola oil
2 tablespoons paprika, divided
1 to 2 teaspoons caraway seeds
1 1/4 cups coarsely chopped onion (about 1 large)
1/2 cup finely chopped celery
1/2 cup finely chopped carrot
1 tablespoon minced garlic
1 (14.5-ounce) can fire-roasted diced tomatoes, undrained (such as Muir Glen)
4 cups cooked medium egg noodles (about 2 1/2 cups uncooked pasta)

1. Sprinkle beef with 1/2 teaspoon salt and pepper.
2. Heat oil in a large Dutch oven over medium-high heat. Add beef to pan; cook 3 minutes or until browned on all sides. Add 1 tablespoon paprika and caraway seeds. Reduce heat to medium, and cook 2 minutes, stirring constantly. Stir in remaining 1/2 teaspoon salt, remaining 1 tablespoon paprika, onion, celery, carrot, and garlic; cook 5 minutes, stirring occasionally. Add tomatoes; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until beef is tender. Serve over noodles.

8 servings (serving size: 1/2 cup goulash and 1/2 cup noodles)

Nutritional Information
CALORIES 299(26% from fat); FAT 8.5g (sat 2.3g,mono 3.6g,poly 1.2g); PROTEIN 27.2g; CHOLESTEROL 91mg; CALCIUM 41mg; SODIUM 403mg; FIBER 2.9g; IRON 4.5mg; CARBOHYDRATE 27.6g

Sheryl Chomak, Beaverton, OR , Cooking Light, MARCH 2008

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