Lower Sodium Hungarian Goulash
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 to 3 pounds boneless chuck roast, cut into 1-inch chunksfreshly ground black pepper2 Tablespoons all-purpose flour3 Tablespoons olive oil, divided use4 medium sweet onions, sliced and separated into rings8 ounces baby portobello or crimini mushrooms, brushed clean and cut in half1 head garlic (about 12 cloves), peeled, large cloves cut in half1/2 cup sweet red wine1-3/4 cups Swanson UNSALTED beef stock1 (4 ounces) jar diced roasted red peppers1/4 cup sweet Hungarian paprika (see Note)1 cup (8 ounces) sour cream4 cups cooked buttered noodles with chopped parsley
Place beef chunks in a large bowl. Sprinkle liberally with freshly ground pepper. Toss with the flour.
Heat a heavy Dutch oven over medium high heat and add 1 tablespoon of the olive oil. Swirl to coat the bottom of the pan. Place beef chunks in a single layer and brown on two sides. You will probably need to do this in batches. Do not crowd the meat or it will boil instead of brown. Remove browned beef chunks to a bowl.
Reduce heat to medium-low. To the drippings in the Dutch oven, add the remaining 2 tablespoons of olive oil, sweet onion rings, mushrooms, and garlic. Toss to coat with the olive oil. Cover tightly and sweat the vegetables, stirring occasionally, until onions are limp but not browned and mushrooms are releasing their liquid, about 10 minutes.
Add red wine to the vegetables and cook 2 minutes, scraping up browned bits from the bottom. Add beef broth, roasted red peppers, and paprika. Return beef and any accumulated juices to the pan. Stir until well-combined. Cover tightly, reduce heat, and simmer on low heat for 1-1/2 to 2 hours, stirring occasionally, until beef is fork-tender.
Remove Dutch oven from heat and wait for boiling to subside. Stir in sour cream until completely incorporated into the gravy.
Heat a heavy Dutch oven over medium high heat and add 1 tablespoon of the olive oil. Swirl to coat the bottom of the pan. Place beef chunks in a single layer and brown on two sides. You will probably need to do this in batches. Do not crowd the meat or it will boil instead of brown. Remove browned beef chunks to a bowl.
Reduce heat to medium-low. To the drippings in the Dutch oven, add the remaining 2 tablespoons of olive oil, sweet onion rings, mushrooms, and garlic. Toss to coat with the olive oil. Cover tightly and sweat the vegetables, stirring occasionally, until onions are limp but not browned and mushrooms are releasing their liquid, about 10 minutes.
Add red wine to the vegetables and cook 2 minutes, scraping up browned bits from the bottom. Add beef broth, roasted red peppers, and paprika. Return beef and any accumulated juices to the pan. Stir until well-combined. Cover tightly, reduce heat, and simmer on low heat for 1-1/2 to 2 hours, stirring occasionally, until beef is fork-tender.
Remove Dutch oven from heat and wait for boiling to subside. Stir in sour cream until completely incorporated into the gravy.
Nutritional Info Amount Per Serving
- Calories: 508.2
- Total Fat: 27.8 g
- Cholesterol: 98.7 mg
- Sodium: 133.3 mg
- Total Carbs: 31.6 g
- Dietary Fiber: 3.9 g
- Protein: 38.2 g
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