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Raciónes: 12

Ingredientes

Cost per serving $4.64 view details
  • 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

  1. * Note: It is preferable to use homemade beef stock, but canned low-fat can be substituted. Skim stock of all fat.
  2. 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.
  3. Serve over egg noodles with a dollop of lowfat sour cream and a sprinkling of chives.
  4. Serves 10 to 12.
  5. Comments: Martha Stewart got this family recipe from stylist Andrea La Hue, some of whose ancestors came from Bratislava, Slovakia.
  6. 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%
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