Hungarian Beef Goulash

Name: Hungarian Beef Goulash
Yield: serves 4
Ingredients: 6 garlic cloves, minced; 2 large Spanish onions, cut into large dice; One 8-ounce jar roasted red peppers, drained and cut into large dice; One 28-ounce can whole plum tomatoes, roughly chopped, liquid reserved; 4 cups low-fat, low-sodium chicken broth; 1 1/2 tablespoons sweet paprika; 1 1/2 tablespoons smoked paprika; 1 pound beef shank, trimmed of all fat and cut into 2-inch cubes, bone discarded; Salt; 1/2 cup Greek yogurt; Freshly ground black pepper

December 9, 2011

Goulash is a Hungarian stew made from cuts of beef that contain lots of collagen, which melts during cooking and thickens the liquid in which it’s cooked. That’s why this recipe calls for beef shank: it’s rich and meaty but doesn’t have the fat content of other cuts of beef, such as chuck. Paprika and onions are the other ingredients that give this dish its signature taste. A little yogurt to finish (instead of the traditional sour cream) provides additional richness without driving up the calorie count.

Recipe information

Yield
serves 4

Ingredients

6 garlic cloves, minced

2 large Spanish onions, cut into large dice

One 8-ounce jar roasted red peppers, drained and cut into large dice

One 28-ounce can whole plum tomatoes, roughly chopped, liquid reserved

4 cups low-fat, low-sodium chicken broth

1 1/2 tablespoons sweet paprika

1 1/2 tablespoons smoked paprika

1 pound beef shank, trimmed of all fat and cut into 2-inch cubes, bone discarded

Salt

1/2 cup Greek yogurt

Freshly ground black pepper

Preparation

Step 1
In a Dutch oven, combine the garlic, onions, red peppers, tomatoes and their liquid, chicken broth, and sweet and smoked paprika. Bring the mixture to a boil over high heat. Then cover, reduce the heat to medium-low, and simmer until the vegetables begin to soften, about 7 minutes.
Step 2
Season the beef cubes with salt and stir them into the stew. Cover, and simmer for about 1 1/2 hours, stirring occasionally. The meat should be very tender.
Step 3
Remove the pot from the heat and stir in the yogurt. Season the stew with salt and pepper to taste, and serve.
nutrition information
Step 4
Fat: 74g (before), 5.8g (after)
Step 5
Calories: 1,306 (before), 225 (after)
Step 6
Protein: 22g
Step 7
Carbohydrates: 24g
Step 8
Cholesterol: 36mg
Step 9
Fiber: 6g
Step 10
Sodium: 1,066mg

Now Eat This by Rocco DiSpirito. Copyright © 2010 by Rocco DiSpirito. Published by Random House Publishing Group. All Rights Reserved. Hailed as the "Leading Chef of his Generation" by Gourmet magazine, Rocco DiSpirito received the James Beard Award for his first cookbook, Flavor. He went on to author Rocco's Italian-American (2004), Rocco's Five Minute Flavor (2005), Rocco's Real-Life Recipes (2007), and Rocco Gets Real (2009). DiSpirito also starred in the Food Network series Melting Pot, the NBC hit reality series The Restaurant, and the A&E series Rocco Gets Real.

TagsStew Soup/Stew Beef Shank Beef Meat Paprika Herbs & Spices Onion Root Vegetable Vegetable Main Dinner Nut Free Gluten Free One-Pot Meals Easy Simmer Dutch Oven Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

nutrition information

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Step 5

Step 6

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Step 10

Recipe notes