Recipe by WaterMelon
A real comfort food. Serve this with freshly boiled rice/pasta or even mashed potatoes. 3 WW points per serving. (From WW cookbook) This dish freezes really well, you can make extra for those lazy nights. Since this goulash is low in fat, there's no addition of sour cream/cream to thicken it up. If you like it very thick, simmer with some chopped potatoes for longer time or use 1 1/2 tsp cornstarch dissolved in 2 TB cold water to thicken up.
Top Review by Sackville
Very nice indeed! I made this using beef I was already marinating in red wine, garlic and a bit of lemon juice. It marinated for about 9 hours before I used the meat in this recipe. The beef came out very tender and the sauce flavourful. My only little gripe is that the sauce was not very thick -- more runny like a soup -- and I had to a bit of cornstarch to thicken it up. I also think the servings would be a bit on the small side for 4 people. In our family, this made 2 dinner servings plus 1 lunch for me to take to work. I bet this would also be a delicious hearty stew if you added carrots and potatoes and possibly baked it in the oven. We served it over rice.
- 4.92 ml olive oil
- 1 onion, sliced
- 350 g extra-lean stewing beef, cubed
- 14.79 ml paprika
- 2 bay leaves
- 150 ml red wine
- 400 g canned chopped tomatoes
- 150 ml beef stock
- 14.79 ml chopped fresh parsley
- fresh ground black pepper
Directions See How It's Made
- Heat oil in a skillet, and fry onion until softened.
- Add steak and cook for a few minutes.
- Stir in paprika, add bay leaves, wine, tomatoes and stock.
- Bring to boil.
- Season to taste, then simmer for 1 hour or so (until the meat is tender).
- Garnish with chopped parsley before serving.