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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 382.5
  • Total Fat: 3.6 g
  • Cholesterol: 2.6 mg
  • Sodium: 721.9 mg
  • Total Carbs: 81.6 g
  • Dietary Fiber: 18.8 g
  • Protein: 12.2 g

View full nutritional breakdown of Goulash with Beef Stock, Eggplant Parmesan and Carrot Fries calories by ingredient
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Goulash with Beef Stock, Eggplant Parmesan and Carrot Fries

Submitted by: JADED_PEARL

Introduction

Goulash Soup the way my Grama made it, with a bit of healthy stuff to round it out. Goulash Soup the way my Grama made it, with a bit of healthy stuff to round it out.
Number of Servings: 3

Ingredients

    Goulash with Beef Stock
    1 medium Onion, cut julienne
    2 tsp Garlic, minced
    1 1/2 TBS Paprika
    1/4 tsp Caraway Seeds
    1 cup Beef Broth, low sodium
    1 can Stewed Tomatoes
    1 Red Bell Pepper, strips
    1 large Potato, cubed
    1 cup Cabbage, diced

    Carrot Fries
    30 Baby Carrots, medium, halved the long way
    1/4 cup White Rice Flour
    Seasonings, to taste

    Eggplant Parmesan
    1 1/2 Eggplants, unpeeled, halved the long way
    1/8 cup Italian Breadcrumbs
    15 leaves of Basil, fresh, minced
    1 cup Plum Tomatoes, drained
    2 tsp Garlic, minced
    3 TBS Parmesan Cheese, grated or shredded

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Directions

Goulash with Beef Stock
Use cooking spray to saute Onions and garlic in sauce pan for 5 minutes, then add paprika and caraway, saute another minute.
Add beef stock, tomatoes, potato and cabbage.
Bring to a boil, then simmer for 1 hour.
Add red peppers and simmer for another hour.

Carrot Fries
Preheat oven to 350 F.
Spray baking tray with cooking spray.
Batter halved baby carrots with rice flour and place on tray.
Season with whatever spices you like.
Spray tops of carrots with cooking spray.
Bake in oven for 35 minutes, flipping half way through.

Eggplant Parmesan
Mix breadcrumbs, basil, tomatoes and garlic, and spread atop eggplant halves.
Place on baking tray and put in oven for 35 minutes.

Serving Size: makes 3 2-cup servings

Number of Servings: 3

Recipe submitted by SparkPeople user JADED_PEARL.






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