Sunday, 9 January 2011

Beef Goulash

This is my husband's FAVORITE meal (well, other than roast chicken). He gets really excited when I tell him I'm going to make it which totally cracks me up. Funny enough, it's a recipe from the UK version of the Weight Watcher's magazine. I happened to pick up a copy when we were getting on a train and I've made a couple of tasty things from it! This is a quick, easy, and filling recipe, perfect for cold winter nights.

I don't really modify the original recipe too much. The only real changes are made due to what I have on hand, which means the recipe calls for 'paprika' and I use 'smoked paprika'. It does give it a really nice smokey flavor. Also, the recipe called for 'two green peppers', but I always just use whatever I have at that time. This last time I used one yellow and one green pepper. I've used one red and one green in the past. I just think it looks a little more interesting when you mix it up! Also, they tell you to hollow out rolls and serve the goulash in the bread bowl. I'm way too lazy for that!

In WW land, this recipe serves 4. Often times I'll eat 1 serving and Wes eats the rest! 

Beef Goulash
1 tbsp plain flour
1 tbsp smoked paprika
450g (1lb) sirloin steak, cut into bite-sized chunks
Low fat cooking spray
1 large onion, chopped
2 bell peppers (at least one of them green), de-seeded and chopped
50ml (2fl oz) red wine
300g (10.5oz) passata (aka tomato sauce)
1 beef stock cube, dissolved in 150ml (5fl oz) hot water
4 x 60g (2oz) crusty bread rolls
1 tbsp fresh parsley, chopped (if you manage to remember it. I never do!)

1. Mix together the flour and smoked paprika with a little salt and pepper in a bowl. Add the beef and toss to coat.
2. Mist a large lidded pan with low fat spray and heat until hot. Add the beef, turning it occasionally until it is brown all over. You may need to do this in batches. Remove it from the pan and set aside. Mist the pan again and stir fry the onion and peppers until softened. Add the red wine and let it bubble up, then add the passata, stock and meat. Bring to the boil, cover and simmer for 30 minutes until the meat is tender.
3. Spoon into bowls and sprinkle with parsley if you so desire!

Serves 4
With the roll it's 5.5 WW points. Without the roll it's 3.5!


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