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Beef Goulash
Nb persons: 4
Yield:
Preparation time:
Total time:
Source: Atkins
| 4 | scallions (white only) |
| 6 large | garlic cloves |
| 2 large | tomatoes, (or 1 can Rotel) |
| 6 Tb. | olive oil |
| 3 lbs. | boneless sirloin, cubed |
| 2 tsp. | paprika |
| salt and pepper to taste | |
| 1/4 c. | heavy cream |
| 1 cube | beef bouillon |
Combine the scallions, garlic and tomatoes in a food processor and puree for 1 minute or til smooth. Heat 1 Tb. of the oil in a saucepan over medium heat unti hot but not smoking. Add the tomato mixture and cook, stirring occasionally, for 5 minutes. Season the sirloin with paprika, salt and pepper. Heat the remaining 2 Tb. of oil in a large, deep skillet over medium high heat until hot but not smoking. Brown the meat, in batches, if necessary, about 5-7 minutes. Pour the tomato mixture over the meat and cook over medium high heat, stirring occasionally, for 10 minutes. Stir in the cream and bouillon and cook for 2 minutes or until heated through ( do NOT let goulash boil). Serve immediately.
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