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Author Topic: BEEF GOULASH by TWT  (Read 1036 times)
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Location: Manchester, NJ

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« on: March 10, 2009, 04:08:27 PM »

1 ½ pounds boneless chuck roast, trimmed and cut into 1-inch pieces
¼ cup all-purpose flour (about 1 ounce)
1 ¼ teaspoons salt, divided
¾ 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)
½ teaspoon caraway seeds, crushed
2 bay leaves
½ cup water
1 (14-ounce) can fat-free, less sodium beef broth
2 ½ cups cubed peeled Yukon gold or red potato (about 1 pound)
1 tablespoon fresh lemon juice
Dredge beef in flour; sprinkle with ½ teaspoon salt and ¼ 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 ½ teaspoon salt, ¼ teaspoon
pepper, ½ 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 ¼ teaspoon salt, remaining
¼ teaspoon pepper, and juice. Discard bay leaves. Yield: 8 servings (serving
size: 1 cup).

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