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This German main features Vegetable Oil 1 teaspoon Paprika, Round Steak; Cubed 1/4 teaspoon Sugar, Onions; Medium, Chopped 2 c Water; Hot, Salt 1 tablespoon Unbleached Flour. It delivers aromatic, well-seasoned taste, smooth, comforting richness. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
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Rindergulasch (Beef Goulash
Description
This German main features Vegetable Oil 1 teaspoon Paprika, Round Steak; Cubed 1/4 teaspoon Sugar, Onions; Medium, Chopped 2 c Water; Hot, Salt 1 tablespoon Unbleached Flour. It delivers aromatic, well-seasoned taste, smooth, comforting richness. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Heat vegetable oil in a large fry pan or Dutch oven.
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Add meat cubes and brown well, approximately 10 minutes.
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Stir in onions; cook until soft.
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Sprinkle with salt, pepper, garlic salt, paprika, and sugar.
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Blend thoroughly.
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Pour in hot water; cover and simmer gently about 1 1/2 hours.
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In a small jar or container, shake or blend flour with cold water.
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Be sure to break up all lumps.
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Add to meat about 7 minutes before the end of the Remove from heat; stir in cream.
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Serve with noodles, accompanied by a tomato salad if desired
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 438.8kcal
- % Daily Value *
- Total Fat 29.5g46%
- Saturated Fat 9.3g47%
- Cholesterol 93.1mg32%
- Sodium 2522.4mg106%
- Total Carbohydrate 7.4g3%
- Dietary Fiber 1.4g6%
- Sugars 3.2g
- Protein 33.8g68%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
baking, beef, blending, chopped, cold, cream, cubed, eastern european, flour, frying, garlic, german, goulash, heavy, hot, main, medium, oil, onions, paprika
