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Ingredientes
- 1/4 c. Unsalted butter
- 1/4 c. Extra virgin olive oil
- 5 lb Beef chuck Coarse salt Freshly grnd pepper
- 5 lb Yellow onions minced
- 1/4 c. Hungarian paprika
- 3 c. Beef stock see * Note
- 2 lb Broad egg noodles cooked Lowfat sour cream for garnish Minced chives for garnish
Direcciones
- * Note: It is preferable to use homemade beef stock, but canned low-fat can be substituted. Skim stock of all fat.
- Trim beef well and cut into 1-inch cubes. Heat 1 Tbsp. butter and 1 Tbsp. extra virgin olive oil in a large, heavy-bottomed pot over high heat. Season meat with salt and pepper, to taste. Cook meat in batches, being careful not to overcrowd the pot, and adding 1 Tbsp. each of butter and oil as needed. Cook each batch of meat till well browned on all sides, about 3 to 5 min, and transfer to a plate while the next batch browns. Reduce heat to low, add in onions and cook, stirring occasionally till onions are translucent/soft, about 15 to 20 min. Return meat to pot, add in paprika and stock. Stir well to combine. Cook covered over very low heat, stirring occasionally, till meat is tender and the sauce has thickened, about 1-1/2 to 2 hrs. Adjust seasonings.
- Serve over egg noodles with a dollop of lowfat sour cream and a sprinkling of chives.
- Serves 10 to 12.
- Comments: Martha Stewart got this family recipe from stylist Andrea La Hue, some of whose ancestors came from Bratislava, Slovakia.
- Halloween tip: You can serve this satisfying dish to guests at your Halloween party - make sure to turn it into "ghoul"ash by garnishing each plate with a ghoulish little candy spider.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 477g | |
| Recipe makes 12 servings | |
| Calories 790 | |
| Calories from Fat 277 | 35% |
| Total Fat 31.14g | 39% |
| Saturated Fat 10.41g | 42% |
| Trans Fat 0.05g | |
| Cholesterol 172mg | 57% |
| Sodium 327mg | 14% |
| Potassium 1001mg | 29% |
| Total Carbs 71.07g | 19% |
| Dietary Fiber 6.2g | 21% |
| Sugars 8.87g | 6% |
| Protein 54.97g | 88% |
