Spicy Hungarian Goulash
… If you like spicy, you will like this. For those cold winter days,
when you have been very active outdoors. Enjoy!
SPICY HUNGARIAN GOULASH
Serves 4
1 Tbsp (15 ml) olive or sunflower oil
2 lb (900 g) lean braising steak, fat removed, cubed
2 onions, finely chopped
1-2 Tbsp (15-30 ml) paprika (I use hot paprika!)
1 Tbsp (15 ml) plain flour
1 Tbsp (15 ml) chopped fresh marjoram (a must!)
1 pt (2 cups - 550 ml) hot beef stock
salt and pepper to your taste
3 Tbsp (45 ml) sour cream
Heat the oil in a large heavy-based saucepan. Add the meat and onions
and cook for 4-5 minutes, until brown. Stir in the paprika, flour and
marjoram and cook for a further 2 minutes. Gradually stir in the stock
and seasoning. Bring to the boil, reduce the heat, cover and simmer
for 1h30 hour or until the meat is tender. Spoon into warmed serving
bowls and top with the sour cream. Sprinkle with a little paprika.
Serve with a green salad. You can also serve it with fresh crusty bread.
Per serving:
450 calories
18 g fat
65 g protein
7 g carbs