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Grass Fed Beef Goulash

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 Ingredients

 Makes 8 servings (serving size: 1 cup)

  • 1 1/2 pounds Grass Fed beef stew meat, trimmed and cut into 1-inch pieces
  • 1/4 cup all-purpose flour (about 1 ounce)
  • 1 1/4 teaspoons salt, divided
  • 3/4 teaspoon freshly ground black pepper, divided
  • 1 tablespoon butter
  • 4 cups chopped onion (about 2 large)
  • 2 garlic cloves, minced
  • 2 tablespoons paprika
  • 1 tablespoon red wine vinegar
  • 1 cup chopped plum tomato (about 3)
  • 1/2 teaspoon caraway seeds, crushed
  • 2 bay leaves
  • 1/2 cup water
  • 1 (14-ounce) can fat-free, less-sodium beef broth
  • 2 1/2 cups cubed peeled Yukon gold or red potato (about 1 pound)
  • 1 tablespoon fresh lemon juice

Preparation

  • Dredge beef in flour; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Melt butter in a Dutch oven over medium-high heat. Add beef; cook 8 minutes, browning on all sides. Remove beef from pan.
  • Add onion and garlic to pan; sauté 10 minutes or until lightly browned. Stir in paprika and vinegar; cook for 2 minutes. Return beef to pan. Add the tomato, caraway seeds, and bay leaves; cook 3 minutes. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/2 cup water, and broth; bring to a boil. Cover, reduce heat, and simmer 1 hour and 45 minutes. Add potato; cover and cook 1 hour and 15 minutes or until very tender. Stir in remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and juice. Discard bay leaves.

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