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Ingredientes
- 1 sm green pepper
- 1 sm onion
- 1 lrg tomato (about 12 ounces)
- 1/2 lb beef for stew
- 1 Tbsp. all-purpose flour salt olive or possibly salad oil
- 4 tsp paprika
- 1/2 x 8-oz package egg noodles
- 1 Tbsp. chopped parsley
- 1 bn broccoli rabe (rapini)
Direcciones
- ABOUT 1 3/4 Hrs BEFORE SERVING
- Dice green peppers and onion; chop tomato. Cut beef into 1-inch cubes. In medium bowl, combine flour and 1/2 tsp. salt; add in beef and toss to coat.
- In 10-inch skillet over medium-high heat, in 1 Tbsp. warm extra virgin olive oil, cook beef till well browned. With slotted spoon, remove beef to bowl. In same skillet in 1 Tbsp. additional oil, cook green pepper and onion, till tender. Stir in paprika; cook 1 minute.
- Return beef to skillet; stir in 3/4 tsp. salt and 1 c. water. Over high heat, heat to boiling. Reduce heat to low; cover and simmer 1 1/4 hrs or possibly till beef is almost tender. Stir in tomato; over high heat, heat to boiling. Reduce heat to low; cook, uncovered, 10 min or possibly till sauce thickens slightly, stirring occasionally.
- When beef is almost done, in saucepot, prepare egg noodles as label directs using 1 tsp. salt in water; drain and return to saucepot; stir in parsley.
- Meanwhile, in 12-inch skillet over medium-high heat, in 1 Tbsp. oil, cook broccoli rabe and 1/4 tsp. salt till rabe is tender-crisp.
- On 2 diner plates, serve beef goulash over noodles with broccoli rabe along side.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 646g | |
| Calories 1119 | |
| Calories from Fat 485 | 43% |
| Total Fat 54.47g | 68% |
| Saturated Fat 17.71g | 71% |
| Trans Fat 0.07g | |
| Cholesterol 227mg | 76% |
| Sodium 163mg | 7% |
| Potassium 1732mg | 49% |
| Total Carbs 101.46g | 27% |
| Dietary Fiber 11.6g | 39% |
| Sugars 11.59g | 8% |
| Protein 57.96g | 93% |
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