 |
Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
|
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. Ingredients:
1 teaspoon olive oil |
1 onion, sliced |
350 g extra-lean stewing beef, cubed |
1 tablespoon paprika |
2 bay leaves |
150 ml red wine |
400 g canned chopped tomatoes |
150 ml beef stock |
1 tablespoon chopped fresh parsley |
salt |
fresh ground black pepper |
Directions:
1. Heat oil in a skillet, and fry onion until softened.
2. Add steak and cook for a few minutes.
3. Stir in paprika, add bay leaves, wine, tomatoes and stock.
4. Bring to boil.
5. Season to taste, then simmer for 1 hour or so (until the meat is tender).
6. Garnish with chopped parsley before serving.
|
|