Weeknight Goulash
Dash pepper
1/2 tsp. cornstarch 3 Tbsp. water
1. Cut pork into 1/2-in. slices; flatten to 1/8-in. thickness. Coat with Parmesan cheese; set aside.
2. In a large skillet, saute the onion, mushrooms and garlic in 1 tsp. butter and 1 tsp. oil until tender; remove and keep warm. In the same skillet, cook pork in remaining 1 tsp. butter and 1 tsp. oil in batches over medium heat until juices run clear, about 2 minutes on each side. Remove and keep warm.
3. Add broth to the pan, scraping to loosen browned bits. Stir in wine or additional broth; add seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Combine cornstarch and water until smooth; stir into pan juices. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with the pork and the onion mixture.
388 cal., 19g fat (8g sat. fat), 118mg chol., 472mg sod.,
11g carb., 2g fiber, 43g pro.
With this recipe, you can put in a full day’s work, run some errands and still get dinner on the table in hardly any time. Make it extra special by serving the meat sauce over spaetzle.
Cyndy Gerken, Naples, FL
Prep: 25 min. • Cook: 81/2 hours Makes: 2 servings
1 lb. beef stew meat
1 Tbsp. olive oil
1 cup beef broth
1 small onion, chopped
1/4 cup ketchup
1 Tbsp. Worcestershire sauce 11/2 tsp. brown sugar
11/2 tsp. paprika
1/4 tsp. ground mustard
1 Tbsp. all-purpose flour 2 Tbsp. water
Hot cooked egg noodles or spaetzle
1. In a large skillet, brown beef in oil; drain. Transfer to a 11/2-qt. slow cooker. Combine the broth, onion, ketchup, Worcestershire sauce, brown sugar, paprika and mustard. Pour over the beef. Cover and cook on low until meat is tender, 8-10 hours.
2. In a small bowl, combine flour and water until smooth. Gradually stir into beef mixture. Cover and cook on high 30 minutes longer or until thickened. Serve with noodles.
478 cal., 23g fat (7g sat. fat), 141mg chol., 1005mg sod., 20g carb. (14g sugars, 1g fiber), 45g pro.
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AUGUST/SEPTEMBER 2020