6 Serves
76 Mins
Using a sharp chefs knife, cut the beef chuck into uniform cubes and dice the onion.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
AmericanVitamin E
1 mg / 15 mgVitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
4 µg / 2.4 µgFolate
16 µg / 400 µgCalcium
39 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
38 mg / 420 mgPhosphorus
335 mg / 1,250 mgPotassium
627 mg / 4,700 mgSodium
902 mg / 2,300 mgZinc
8 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
40 µg / 55 µgFiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
3 g / 20 gCholesterol
100 mg / 300 mgCaffeine
0 mgNet Carbs
5 gAlcohol
0 g
Heat the olive oil in a large Dutch oven over medium heat.
Add the beef cubes to the Dutch oven and brown them on all sides, then remove and set aside. Add the diced onion to the same pot and sauté until translucent.
Stir in the Hungarian paprika, then return the beef to the pot. Pour in the beef broth and season with salt and pepper.
Cover the Dutch oven and reduce the heat to low, allowing the goulash to simmer until the beef is fork-tender.
25
g70
g25
g
Indian
Chinese