Hungarian Goulash Recipe
1/2 ounce dried mushrooms
2 1/2 cups hot water
1 pound veal cubes
3 teaspoons olive oil
1 large onion, halved and sliced
2 large cloves garlic, minced
1 1/2 teaspoon flour
1 tablespoon paprika
1 teaspoon tomato paste
2 red bell peppers
1 pound fresh mushrooms, halved
24 ounces pasta, cooked
Soak dried mushrooms in hot water until softened. Pat veal dry and season with salt and pepper. Heat 1 teaspoon of oil in a large pot over medium heat until hot. Add veal cubes and brown on all sides. Remove veal from pot and keep warm. Heat another teaspoon olive oil over medium heat until hot. Add onions and cook until softened, stirring frequently. Reduce heat to low, add garlic and continue cooking for about 1 minute, stirring frequently. Add flour and paprika and cook for about 1 minute. Add the soaked mushrooms and liquid and the tomato paste. Bring to a simmer, whisking constantly and scraping up any browned bits from the pot. Add browned veal cubes, cover and simmer about 1 hour.
While simmering, roast bell peppers over an open flame by laying them on the racks of a gas burner. Roast peppers on all sides until the skins are blistered and blackened. Peppers can also be cut in half and roasted in the broiler. After cooling, peel and seed the peppers and cut into 1-inch pieces.
Heat the remaining teaspoon olive oil in a large nonstick skillet until hot. Add the mushrooms and season with salt and pepper. Saute mushrooms, stirring frequently until browned (5-7 minutes). Add the mushrooms and bell pepper to the simmering ingredients and simmer for 10 minutes. Serve goulash over cooked noodles.
Makes 6 Servings
Serving Size: 4 ounces pasta and 8 ounces goulash
Nutrients per serving:
Calories: 311
Total fat: 5 grams
Saturated fat: 1 grams
Cholesterol: 64 mg
Sodium: 76 mg
Carbohydrate: 42 grams
Protein: 23 grams
Dietary fiber: 4 grams
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