Spicy Hungarian Goulash
Goulash is traditionally a spicy dish, but you can vary the amount and type of paprika according to your taste.
Tips
Remember the bread will add carbohydrates – so choose wisely. A whole-grain or rye bread is better than white.
Makes 8 servings
Cooking time: n/a
Ingredients
- 1 tbsp olive or sunflower oil (15 mL)
- 2 lb lean beef round steak, fat removed, cubes (1 kg)
- 2 onions, thinly sliced
- 1 to 2 tbsp hot or mild paprika (15 to 25 mL)
- 1 tbsp all-purpose flour (15 mL)
- 1 tbsp chopped fresh marjoram (15 mL)
- or 1 tsp (5 mL) dried
- 2 cups beef stock (500 mL)
- Salt and freshly ground black pepper
- 3 tbsp sour cream (50 mL)
Instructions
- Heat the oil in a large heavy saucepan. Add the beef and onions and cook, stirring occasionally, 4 to 5 minutes or until brown. Stir in the paprika, flour and marjoram and cook, stirring, 2 minutes. Gradually stir in the stock, salt and pepper. Bring to a boil, reduce the heat, cover and simmer 1½ hours or until the beef is tender.
- Spoon into warmed bowls and top with sour cream. Sprinkle with a little paprika and serve with fresh crusty bread.
Notes
Food choice values (per serving)
Carbohydrate Choices: 0
Meat & Alternatives: 3
Fats: 0
This recipe made available with permission by Key Porter Books Ltd. Copyright © 1995 by The British Diabetic Association. The Everyday Diabetes Cookbook is available in stores across Canada.
Nutritional Information
Per Serving
| Calories | 166 |
| Total fat | 6 g |
| Saturated fat | 2 g |
| Cholesterol | 51 mg |
| Sodium | 238 mg |
| Carbohydrates | 4 g |
| Fiber | 1 g |
| Protein | 24 g |
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