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Goulash Stew

Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (3 oz meat, 1/2 cup sauce) contains 430 calories, 12 g carbohydrate, (2 g fiber), 22 g protein, 30 g fat, (14 g saturated fat), 100 mg cholesterol, and 400 mg sodium.
SAVE TO RECIPE BOX
  • Calories per Serving: 430
  • Servings: 6
  • Active Time: 25 minutes
  • Total Time to Make: 1 hour, 45 minutes
  • Cooking Technique: Braising Meat

Ingredients

You'll Need

Cheesecloth

Directions

  1. Preheat oven to 350 degrees. Combine lemon zest, herbes, caraway seeds, and bay leaves on 6-inch cheesecloth square; tie with twine to make a "sachet."
     
  2. Dust meat with about 2 Tbsp pan-searing flour; pat off excess.
     
  3. Heat oil in large braising pan on MED-HIGH, until oil faintly smokes. Add meat; brown, turning to brown all sides, 7-10 min. Remove meat from pan; set aside. Discard all but 1 Tbsp drippings from pan.
     
  4. Reduce heat to MED. Add onions; cook 7-10 min, stirring occasionally. Add garlic; cook 2-3 min to brown slightly. Add paprika; cook, stirring, 1 min.
     
  5. Add wine, stirring to loosen browned bits on bottom of pan. Simmer 1-2 min, until almost dry. Return meat to pan; add broth and herb sachet. Heat to simmering; cover.
     
  6. Braise on center rack of oven until fork-tender, 40-45 min.
     
  7. Remove pan from oven; carefully remove lid. Discard sachet. Heat to simmering on MED-HIGH.
     
  8. Skim fat from surface of sauce and discard. Whisk remaining pan-searing flour into goulash; simmer on HIGH, stirring, about 5 min. Season with salt and pepper. Finish with a little lemon juice. Top each serving with a dollop of crème fraiche.
Chef Tips
  • You can add herbs and lemon zest directly to goulash rather than tying them into a sachet. If you do so, be sure to remove bay leaves before serving.
  • Light sour cream can be substituted for crème fraiche.

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