9/14/11

An Almost Fail (Smoky Beef Goulash)

I am pretty amazed that this meal turned out to be edible. 

Really.  It was one of those.  Couldn't find half the ingredients, burned some stuff, wasn't quite sure if my red, creepy dutch oven could go in the oven. 

You know the kind of meal. 

Luckily though, God heard my prayers and not only was it edible...but it was pretty good to boot!  It's another one from the WW Magazine, lovely and fallish and makes me want to put a sweater on.  I would, of course, have to take said sweater off as it seems to have crept back up to hot around here. 

Smoky Beef Goulash
from WW Magazine

1.5 lb trimmed boneless top round steak
1/2 tsp salt
4 tsp canola oil (divided)
2 sliced leeks, light green and white parts only  (i used onions, couldn't find a leek)
2 red bell peppers, chopped
3 tbl flour
3 cloves of garlic, minced
1 tbl smoky paprika (I just used plain paprika)
2 tsp crushed caraway seeds (I didn't have crushed, used whole ones)
1 14 1/2 oz can low sodium beef broth
1 14 1/2 oz can fired roasted diced tomatoe
6 tbl fat free sour cream (for topping)

Cut the steak into 1 inch chunks and sprinkle with salt.  Heat 2 tsp of canola oil in a large dutch oven.  Cook the steak in batches until browned on all sides, about three minutes per batch.  Transfer beef to a bowl. 

Heat another 2 tsp of oil, add the leeks and bell pepers.  Cook until softened, about 3 minutes.  Add the flour, garlic, paprika, caraway seeds and cook until fragrant, about 1 minute.  Add the beef broth, scrapping up the browned bits from the bottom and the sides.  Stir in the beef with juices and the diced tomatoes. 

Place the top on the pot, cook for about 1 hour, 15 minutes or until beef is fork tender. 

Serve with 1 tbl of sour cream

Serving size 1 cup + 1 tbl sour cream (serves 6)
Points plus7

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