Poulet Marengo (Chicken Marengo)
Classic Beef Goulash
2014-12-05 01:25:41
Serves 6
Nutrition Facts
Serving Size
337g
Servings
6
Amount Per Serving
Calories 401
Calories from Fat 172
% Daily Value *
Total Fat 19g
30%
Saturated Fat 7g
36%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Cholesterol 122mg
41%
Sodium 437mg
18%
Total Carbohydrates 15g
5%
Dietary Fiber 3g
13%
Sugars 7g
Protein 35g
Vitamin A
132%
Vitamin C
16%
Calcium
10%
Iron
28%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 2 tablespoons vegetable oil
- 1 1/2 lbs. boneless beef chuck, cut into 1-inch cubes
- 1/2 teaspoon salt
- 3 medium-size yellow onions, coarsely chopped
- 4 cloves garlic, thinly sliced
- 2 tablespoons paprika
- 1 1/2 teaspoons caraway seeds
- 1 cup dry red wine
- 3 medium-size carrots, peeled and sliced 1/4-inch thick
- 1/4 cup tomato paste
- 1 cup chicken broth
- 1 cup sour cream
Instructions
- Preheat oven to 350 degrees.
- In a large Dutch oven, heat oil over medium-high heat for 1 minute. Working in batches, add beef, sprinkle with salt, and brown on all sides for about 5 minutes. With a slotted spoon, transfer the beef to a large plate and set aside. Add the onions and garlic to the Dutch oven; reduce the heat to medium low, and sauté, stirring occasionally, until golden about 7 minutes. Stir in paprika and caraway seeds and sauté for 1 minute. Add the wine, raise the heat to high, and boil, uncovered, for 3 minutes. Stir in the carrots, tomato paste, stock, and browned beef, and bring to a boil.
- Cover, transfer to the oven, and bake until the beef is almost tender-about 1 hour 10 minutes.
- Stir in the sour cream and heat just to serving temperature. Do Not Boil.
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