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 notes

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