Comforting Hungarian Goulash
Buttery Egg Noodles and Steamed Peas
- ¾ lb ground beef
- 1 Tbsp all purpose flour
- 1 Tbsp paprika
- ½ tsp onion powder
- ½ tsp garlic powder
- 1¼ cups beef broth
- 2 Tbsp tomato paste
- ⅓ cup sour cream
- ½ Tbsp red wine vinegar
- Cook beef in a Dutch oven over medium heat until browned and crumbly; drain, and return to pot.
- Stir in flour, paprika, onion powder, and garlic powder; cook, stirring, 2 minutes.
- Add broth and tomato paste. Bring to a boil, reduce heat and simmer 15 minutes.
- Stir in sour cream and vinegar; serve over egg noodles.
- ½ (12-oz) pkg wide egg noodles
- 1 Tbsp butter
- ½ (12-oz) pkg frozen green peas
- Cook egg noodles according to package directions; stir in butter.
- Steam peas according to package directions; season with salt and pepper, if desired.
|
Main |
Side |
Total |
| Servings |
3
|
3
|
|
| Fat (g) |
18 |
7 |
25 |
| Sat. Fat (g) |
8 |
4 |
12 |
| Protein (g) |
24 |
14 |
38 |
| Carb (g) |
11 |
53 |
64 |
| Fiber (g) |
2 |
7 |
9 |
| T. Sugs (g) |
4 |
8 |
12 |
| A. Sugs (g) |
0 |
0 |
0 |
