12
380
2

Ingredients

  • 1 2/3 pounds veal for stew (cubed)
  • 2 tablespoons flour (seasoned with salt and pepper)
  • 2 tablespoons butter
  • 2 tablespoons oil
  • 2 onions (chopped)
  • 1 red pepper (seeded and chopped)
  • 11 ounces condensed tomato soup
  • 1/2 tablespoon sweet paprika
  • 1 teaspoon sugar
  • 15 ounces butter beans (drained and rinsed)
  • crusty bread
  • chopped parsley

Directions

  1. Lightly dust veal in seasoned flour, shaking off excess.
  2. Heat butter and 1 tbsp of the oil in a Dutch oven on high heat. Brown meat in 3 batches for 2-3 mins each. Transfer to a plate.
  3. Heat remaining 1 tbsp oil in same pan on high heat. Sauté onion and pepper for 3-4 mins, until tender. Stir in soup, 1/2 cup water, paprika and sugar.
  4. Return veal to pan. Bring to a boil on high heat. Reduce heat to low; simmer, covered, for 1 1/2 hours, until meat is tender.
  5. Add beans. Simmer for a further 10 mins. Season to taste. Serve goulash topped with parsley. Accompany with crusty bread.
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NutritionView more

380Calories
Sodium14%DV330mg
Fat15%DV10g
Protein33%DV17g
Carbs20%DV59g
Fiber60%DV15g

PER SERVING *

Calories380Calories from Fat90
% DAILY VALUE*
Total Fat10g15%
Saturated Fat3g15%
Trans Fat
Cholesterol10mg3%
Sodium330mg14%
Potassium1460mg42%
Protein17g33%
Calories from Fat90
% DAILY VALUE*
Total Carbohydrate59g20%
Dietary Fiber15g60%
Sugars14g28%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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