What's for dinner?

What is it you say, how about Rob's World Famous Hungarian Goulash!!! I would consider this one of the reasons I fell in love with him - seriously. He made it for me on one of our first dates and I was HOOKED. And hers's the recipe for everyone to try. Enjoy!




Hungarian Goulash

A drier goulash than traditional, this is great served over wheat egg noodles.

3 sprays of canola oil
2 large onions, thinly sliced
1 lb. cremini mushrooms
2 tbs. paprika
1/2 tsp. salt
1 clove garlic, minced
2 lbs. lean beef (you can use turkey or chicken as well)
2 cups drained canned tomatoes
2 cups of frozen peas
1/4 cup fat free sour cream, at room temperature
Half a package of whole wheat egg noodles
Chopped parsley (optional)

Spray canola oil inside of a casserole pan with a cover. Add the onion slices and cook gently for 10 minutes. Stir in the mushrooms, paprika, salt and garlic; cooking for 2 more minutes. Remove the onions with a slotted spoon and set aside. Turn up the heat and brown the beef (or other desired protein), a few pieces at a time, in the pan juices. Return the onions & mushroom mixture to a crockpot with all the meat and add the tomatoes. Cover and set on high for 3 hours. Add peas and wait a few minutes for the peas to heat through. Add a bit of the broth to the sour cream so that it doesn't curdle, and then add that to the crockpot.

Cook the noodles using the instructions on the back of the package. Serve the goulash over a quarter of the noodles (add a bit of chopped parsley on top) and enjoy.

Serves 4
10 points per serving (includes the noodles)

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