Hungarian Goulash

Recipe By Garth Lamson
Category Atkins; Beef Dishes; Camping; Casseroles
Main Ingredient Beef
Cuisine Style Hungarian
Yield 6 Serving
Preparation Time 20 min
Cooking Time 45 min
Equipments Cutting Board; Garlic Press; grater; Knife; measuring cups; measuring spoons; Saucepan

2 lb Ground Beef
2 tbsp Olive Oil
1 1/2 tsp Paprika
1 tsp Marjoram
2 cloves Garlic, minced
3/4 head Cauliflower, finely grated
1 medium Onion, chopped
1 medium Green Pepper, chopped
1 Lemon Peel, the zest of 1 lemon
1 medium Lemon, juice of 1 lemon
2 tbsp Worcestershire sauce
2 tbsp Tomato Paste
3 cup Water
Salt and Pepper, to taste
1. Heat bit of oil in 2 qt pan. Brown meat. Remove meat from pan.

2. Brown paprika, garlic, onion and peppers in pan hamburger came out of. Once the veggies are soft and colored by the paprika, add the meat back in. Also add the grated califlower. This will be where the rice would be added traditionally.

3. Add the zest of a lemon, the juice of one lemon, the worcestershire sauce, the tomato paste.

4. Cover all ingredients in water, about 2-3 cups. Simmer for 30 minutes or until the cauliflower is tender. Add water if needed. Salt and pepper to taste
and serve hot. I like to serve with a nice slice of locarb bread or even a locarb tortilla with butter.

Net Carbs: 6 g
Per Serving: 439 Calories; 31 g Fat; 11 g Sat Fat; 104 mg Cholesterol; 137 mg Sodium; 10 g Carb; 4 g Fiber; 31 g Protein.
We topped it with a bit of shredded cheddar and my sons topped it with a glob of sour cream. Either way, delicious.

Created for Lamson Adventures Copyright 2002, Lamson Adventures Lo-carb Recipes.

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