Mad Scientist!
I made this one over the weekend. It's a sort of hybrid between Jamie Oliver's Goulash recipe and one from my German/Hungarian cookbook. Oliver's recipe comes from his new show, and there is not a printed version available, so I had to go from memory, plus, he used pork roast instead of beef roast. The one in my cookbook uses lamb, not nearly so many bell peppers, and calls for paprika, which I am currently out of. All in all, I think this Frankenstein hybrid came out very well! I also ended up with a lot of leftover broth from this dish once I portioned out leftovers for lunches, so I added some broth to a simple chicken stew I decided to make on Sunday. I will post that recipe another day.
Boyfriend Review: After simmering for nearly 3 hours, Chris was pretty anxious to dig in to this one, and he said it tasted just as good as it smelled.
Boyfriend Review: After simmering for nearly 3 hours, Chris was pretty anxious to dig in to this one, and he said it tasted just as good as it smelled.
Beef Goulash
Serves 4 – 6
2 tablespoons olive oil
3 bell peppers, preferably in a variety of colors, cut into strips
½ a large white onion, cut into strips
2 jalapenos, diced, with seeds and ribs removed
2 14oz cans of no-salt added diced tomatoes
1 tablespoon tomato paste
1 tablespoon parsley
½ tablespoon garlic powder
1 teaspoon black pepper
Salt, to taste
1 to 2 lb beef roast, with most of the fat trimmed off
24oz reduced sodium broth (vegetable or chicken)
Water
Preheat oven to 350 degrees Fahrenheit.
In a Dutch oven (or any large, oven-safe pot with a lid), over medium high heat, sauté peppers, onions and jalapenos in the olive oil. When onions start to turn translucent, add diced tomatoes, tomato paste and spices; bring to a boil. Place the pot roast in the pot, pushing it to the bottom of the pan, while bringing the pepper mix on top and covering the roast with it. Pour the broth over the roast, then add enough water (if needed) so that the liquid in the pot covers the roast. Put the lid on the pot, and place the pot in the oven. Let cook for 2 and a half to 3 hours (do not lift lid to check doneness until at LEAST 2 and a half hours have past), or until meat is tender and pulls apart easily. Serve roast in bowls or deep plates with lots of broth, piled high with pepper mix, and top with a dollop of sour cream.
Nutrition Information, for approximately 1/4 of dish, with 3oz of roast and 1 tablespoon sour cream:
314 calories, 15g fat, 27g protein
Pictures - I'm working on improving my food shots. I know natural light is best, but it's always dark by the time I make dinner. One is with flash, the rest are not. Hopefully you all can see how lovely this dish looks, despite the amatuer photos!
Serves 4 – 6
2 tablespoons olive oil
3 bell peppers, preferably in a variety of colors, cut into strips
½ a large white onion, cut into strips
2 jalapenos, diced, with seeds and ribs removed
2 14oz cans of no-salt added diced tomatoes
1 tablespoon tomato paste
1 tablespoon parsley
½ tablespoon garlic powder
1 teaspoon black pepper
Salt, to taste
1 to 2 lb beef roast, with most of the fat trimmed off
24oz reduced sodium broth (vegetable or chicken)
Water
Preheat oven to 350 degrees Fahrenheit.
In a Dutch oven (or any large, oven-safe pot with a lid), over medium high heat, sauté peppers, onions and jalapenos in the olive oil. When onions start to turn translucent, add diced tomatoes, tomato paste and spices; bring to a boil. Place the pot roast in the pot, pushing it to the bottom of the pan, while bringing the pepper mix on top and covering the roast with it. Pour the broth over the roast, then add enough water (if needed) so that the liquid in the pot covers the roast. Put the lid on the pot, and place the pot in the oven. Let cook for 2 and a half to 3 hours (do not lift lid to check doneness until at LEAST 2 and a half hours have past), or until meat is tender and pulls apart easily. Serve roast in bowls or deep plates with lots of broth, piled high with pepper mix, and top with a dollop of sour cream.
Nutrition Information, for approximately 1/4 of dish, with 3oz of roast and 1 tablespoon sour cream:
314 calories, 15g fat, 27g protein
Pictures - I'm working on improving my food shots. I know natural light is best, but it's always dark by the time I make dinner. One is with flash, the rest are not. Hopefully you all can see how lovely this dish looks, despite the amatuer photos!