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Hungarian Goulash


2 strips bacon, diced
1 onion, sliced, slices quartered
1 clove garlic, thinly sliced
1 lb top-round beef, cut into thin slices (2 X .5 X .25 inch)
1 teaspoon caraway seeds
1 tablespoon paprika
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup beef broth
2 tablespoons red wine vinegar
12 ounces broad egg noodles
1 tablespoon butter
1/4 cup parsley, chopped
1/2 cup reduced fat sour cream


1. Cook bacon in large Dutch oven or skillet over medium heat 3 to 4 minutes. Add onion; sauté 5 minutes or until softened. Add garlic; sauté 1 minute. Add beef; sauté 4 minutes or until browned. Reduce heat to low. Stir in caraway seeds, paprika, salt, pepper and 1/4 cup of the broth. Cover and cook, stirring occasionally, for 30 minutes, adding a little water if necessary to prevent sticking. Add vinegar; cook 20 more minutes.

2. Cook noodles in large pot of salted boiling water 6 to 8 minutes or until tender. Drain; toss with butter and parsley in large serving platter.

3. Meanwhile, stir together sour cream and remaining 1/4 cup broth in small bowl. Stir into beef mixture in skillet. Gently heat through. Spoon beef mixture over noodles.

Nutrient Value Per Serving:
285 calories, 21 g protein, 9 g fat, 30 g carbohydrate, 467 mg sodium, 81 mg cholesterol. BR> Exchanges: 12/3 starch/bread, 1 2/3 meat, 1/3 vegetable, 1 fat.