Goulash a la Russe
- Number of Servings: 35
Ingredients
Olive Oil, 1.5 tbsp Onions, raw, 1 cup, thinly chopped Jalapeno Peppers, 30 grams, finely choppedBeef Striploin Extra-Lean, 875 gram(s) - cut in small round pieces or cubes Garlic, 4 cloves, chopped Caraway Seed,Salt, 8 grams Red Potato, 700 grams Red Ripe Tomatoes, 1350 grams Garlic Tabasco Sauce, 1 tsp Peppers, sweet, red, raw, sliced, 0.5 cup (remove) Spaghetti, cooked (pasta), 2 cup (remove)
Attention: feeds a dozen, so modify as necessary. Nutritional info is calculated per 100g, common serving is 250-300g.
Pour any vegetable oil (or a bit water if you want a healthier soup) into a large pan, add onions when heated enough.
Simmer a couple of minutes, add chopped jalapenos (or any fresh & really hot pepper), stir.
Pour 1/2 water, let it boil, then add beef, salt, close the lid and let it stew for 20-25 minutes, stirring occasionally.
Sprinkle liberally with caraway seed, add chopped garlic. Simmer for another 20-30 minutes depending on the meat quality.
In the meantime cut potatoes in cubes, and then add to the mix.
I usually puree tomatoes in the blender 'cause I'm lazy, in a classic recipe they need to be cut into rather smallish pieces. Tomatoes go in when the potato is almost cooked.
Add chopped bell pepper (using red to keep the colour uniform) and home-made noodles or vermichelli (I use any decent spaghetti when out of stock) right away.
Let the soup boil for another 5-7 minutes.
Serve in warm bowls with light sour cream and chopped parsley (both optional).
Number of Servings: 35
Recipe submitted by SparkPeople user NYUTKINS.
Pour any vegetable oil (or a bit water if you want a healthier soup) into a large pan, add onions when heated enough.
Simmer a couple of minutes, add chopped jalapenos (or any fresh & really hot pepper), stir.
Pour 1/2 water, let it boil, then add beef, salt, close the lid and let it stew for 20-25 minutes, stirring occasionally.
Sprinkle liberally with caraway seed, add chopped garlic. Simmer for another 20-30 minutes depending on the meat quality.
In the meantime cut potatoes in cubes, and then add to the mix.
I usually puree tomatoes in the blender 'cause I'm lazy, in a classic recipe they need to be cut into rather smallish pieces. Tomatoes go in when the potato is almost cooked.
Add chopped bell pepper (using red to keep the colour uniform) and home-made noodles or vermichelli (I use any decent spaghetti when out of stock) right away.
Let the soup boil for another 5-7 minutes.
Serve in warm bowls with light sour cream and chopped parsley (both optional).
Number of Servings: 35
Recipe submitted by SparkPeople user NYUTKINS.
Nutritional Info Amount Per Serving
- Calories: 68.4
- Total Fat: 1.5 g
- Cholesterol: 13.8 mg
- Sodium: 106.9 mg
- Total Carbs: 7.9 g
- Dietary Fiber: 1.0 g
- Protein: 6.3 g
Member Reviews