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Beef Goulash Soup

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I Hope you all like this recipe... :cool:

* Exported from MasterCook *




Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories : Soups


Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons Olive oil

1 lb boneless beef chuck roast -- cut into 1/2-inch cubes

2 cups Potatoes -- peeled and chopped

3/4 cup onion -- chopped

2 cloves Garlic -- minced

1 tablespoon thyme -- crushed

1 can Beef Broth Fat Free

1 8 oz. can Tomato Sauce

2 tablespoons Red Wine vinegar

2 teaspoons Worcestershire sauce

1/4 cup all-purpose flour

2 tablespoons Paprika

1/2 cup Water

1/4 cup parsley -- Dried

Salt and pepper -- to taste


1. In a 4- or 6-quart pressure cooker heat 1 tablespoon of the oil over

medium heat. Cook meat, half at a time, until brown on all sides. Add more

oil, if needed. Remove the meat and set aside. Drain off fat.

2. Return all the meat to cooker and add potatoes, onion, garlic, thyme,

beef broth, tomato sauce, 1 cup water, vinegar, and Worcestershire sauce.


3. Lock lid in place. Place pressure regulator on vent pipe (if you have a

first-generation cooker). Over high heat, bring cooker up to pressure.

Reduce heat just enough to maintain pressure and pressure regulator rocks

gently; cook for 10 minutes.

4. Allow pressure to come down naturally. Carefully remove lid.

5. Meanwhile, in a small mixing bowl stir together flour, paprika, and 1/2

cup water. Add peas and parsley to cooker. Slowly add flour mixture to

cooker. Cook and stir until thickened and bubbly. Cook and stir for 1

minute more. Season with salt and black pepper to taste. Makes 4 main-dish

servings (7-1/2 cups).

1 cup serving = 3 Points..



"1 cup"


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Per Serving (excluding unknown items): 98 Calories; 4g Fat (33.0% calories

from fat); 2g Protein; 15g Carbohydrate; 2g Dietary Fiber; 0mg

Cholesterol; 189mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2

Vegetable; 1/2 Fat; 0 Other Carbohydrates.

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