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INGREDIENTS

1 lb. cubed beef ; in 1" cubes
flour ; for dredging
salt
pepper
paprika
ground thyme
Emeril's seasoning, onion or garlic powders ; Optional
1 large celery stalk ; chunk cut
1/2 sweet onion ; chunk cut
1 green pepper ; chunk cut
2 carrots ; chunk cut
2 cloves minced garlic
1 Bay leaf
1/2 cup red wine
1 cup chicken broth
1 TBSP tomato paste

Servings

INSTRUCTIONS

Preheat oven to 325. In flour dish add salt & pepper, paprika, thyme, & other choice spices. Dredge cubes in flour mix and knock off any excess flour. Brown the beef in an oiled pan in batches, never all at once. Dump the browned beef in an oven safe casserole dish, add bay leaf & set aside. Saute the veggies in the oiled pan. As the onion start to turn clear, add the garlic. Saute for 1-2 minutes more. Remove veggies & add to beef, & drain most of the oil out of the pan. Add to the pan the tomato paste & brown for a min. then add BROTH THEN WINE & bring to boil. Then dump the gravy on the beef. Cook it for 45 minutes, test beef to make sure its tender. If its not cook for 10 minutes more.

NOTES

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Goulash- Ukrainian

1 lb. cubed beef in 1" cubes
  flour for dredging
  salt 
  pepper 
  paprika 
  ground thyme 
  Emeril's seasoning, onion or garlic powders Optional
1  large celery stalk chunk cut
1/2  sweet onion chunk cut
1  green pepper chunk cut
2  carrots chunk cut
2  cloves minced garlic 
1  Bay leaf 
1/2 cup red wine 
1 cup chicken broth 
1 TBSP tomato paste

Preheat oven to 325.  In flour dish add salt & pepper, paprika, thyme, & other choice spices.  Dredge cubes in flour mix and knock off any excess flour.  Brown the beef in an oiled pan in batches, never all at once.  Dump the browned beef in an oven safe casserole dish, add bay leaf & set aside.  Saute the veggies in the oiled pan.  As the onion start to turn clear, add the garlic.  Saute for 1-2 minutes more.  Remove veggies & add to beef, & drain most of the oil out of the pan.  Add to the pan the tomato paste & brown for a min. then add BROTH THEN WINE & bring to boil.  Then dump the gravy on the beef.  Cook it for 45 minutes, test beef to make sure its tender.  If its not cook for 10 minutes more.

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Nutrition

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Serving Size: 1 Serving (2809g)
Recipe Makes: Servings

Calories: 1677
Calories from Fat: 759 (45%)

Amt Per Serving		% DV

	Total Fat 84.3g	112 %
	Saturated Fat 33.5g	168 %
	Monounsaturated Fat 35.9g
	Polyunsanturated Fat 3.8g
Cholesterol 299.4mg		92 %
Sodium 3345.3mg		115 %
Potassium 4603.2mg		121 %
Total Carbohydrate 73.4g		22 %
	Dietary Fiber 14.9g	59 %
	Sugars, other 58.6g
Protein 113.7g		162 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1677

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