Beef Goulash



I am pooped! what a busy weekend! Took my last class at Joann Fabrics on Friday. I learned a bit about applique. Still need to finish the project though! Saturday I hung out at my Grandma’s most of the day then made it home to clean a bit and cook before heading out to a Vicente Fernandez concert. It was the first time I’ve ever seen him in concert and let me tell you…it was awesome! He is known as Chente or El rey de la canción ranchera (The king of ranchera music). It was an unbelievable experience.

Sunday I woke up in time to throw some drumsticks in the oven, bake a quick cake and go off to the zoo with my family. It was the perfect day. Now here I am feeling like I have a hangover because I am so tired (but i don’t really have a hangover!). I do enjoy these busy weekends!

Goulash….it sounds so funny to say it but dang is it delicious!

Beef Goulash


1 1/2 cups uncooked spiral pasta
1 pound boneless beef sirloin steak, cut into pieces
1 tablespoon canola oil
1 medium onion, chopped
1 medium green bell pepper, chopped
1 (14.5 ounce) can diced tomatoes, undrained
1 1/2 cups water
1 cup reduced-sodium beef broth
1 1/2 teaspoons red wine vinegar or cider vinegar
1 teaspoon paprika
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon caraway seeds ( I didn’t have these so I omitted them)
1/4 teaspoon pepper
2 teaspoons all-purpose flour
1/4 cup cold water


Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, stir-fry beef in oil for 4-5 minutes or until browned. Add onion and green pepper; cook and stir for 2 minutes. Stir in tomatoes, water, broth, vinegar and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. In a small bowl, combine flour and cold water until smooth. Add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain pasta; stir into beef mixture.

Makes 6 Servings

One serving (1 cup) equals 272 calories, 7 g fat, 45 mg cholesterol, 371 mg sodium,
29 g carbs, 2 g fiber, 22 g protein



Recipe from



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