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Kettle Goulash

Yield 6 servings (serving size: 1 cup)

Ingredients

  • 1 tablespoon vegetable oil
  • 2 pounds lean, boned bottom round roast, cut into 1-inch cubes
  • 2 cups diced plum tomato
  • 1 1/2 cups vertically sliced red onion
  • 1 cup diced green bell pepper
  • 1 garlic clove, minced
  • 2 cups cubed peeled red potato
  • 1/3 cup dry red wine
  • 1/4 cup water
  • 1 tablespoon fresh lemon juice
  • 1 1/2 teaspoons paprika
  • 1 teaspoon caraway seeds
  • 1 teaspoon dried marjoram
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 (14 1/4-ounce) can fat-free beef broth

Nutrition Information

  • calories 309
  • caloriesfromfat 26 %
  • fat 8.9 g
  • satfat 2.7 g
  • monofat 3.2 g
  • polyfat 1.6 g
  • protein 36.8 g
  • carbohydrate 18.8 g
  • fiber 2.7 g
  • cholesterol 86 mg
  • iron 4.4 mg
  • sodium 287 mg
  • calcium 27 mg

How to Make It

  1. Heat oil in a Dutch oven over medium-high heat. Add beef, browning on all sides. Remove from pan. Add tomato, onion, bell pepper, and garlic; sauté 10 minutes.

  2. Return beef to pan; stir in potato and remaining ingredients. Bring to a boil; cover, reduce heat, and simmer 1 1/2 hours or until beef is tender.