Ingredients

• 3 medium sweet onions
• 1 cup Roma tomatoes
• 3 green bell peppers
• 2 pounds lean beef chuck
• 1 slice bacon
• 2 tablespoons Hungarian paprika
• 1 cup water
• 8 ounces egg noodles, uncooked

Preparation

1. Chop onions into medium pieces. Seed and chop tomato. Slice bell peppers into 1/4″ strips.
2. Cut beef into approximately 1-inch cubes. Brown the beef in a large skillet sprayed with non-stick cooking spray. When browned on the outside, remove from the pan and set aside.
3. With kitchen scissors, cut the bacon in half lengthwise, then into 12 small snips for 24 pieces.
4. Cook bacon in skillet for approximately 3 minutes over medium heat. Add chopped onions and 1/4 cup water. Cook another 2 to 3 minutes.
5. Add remaining water, paprika, beef, peppers and tomato. Simmer over lowest heat for 1-1/2 hours or until tender.
6. Serve goulash over 1/2 cup noodles

Helpful hints

• Like chicken soup, there are many variations on goulash.  Be assured, it is not a beef stew made with carrots and thickened with flour or corn starch!
• If you are not on a potassium restricted diet, add a 16-ounce can of crushed tomatoes instead of 1 cup raw tomatoes.
• You can reduce the portion to 1/2 cup goulash with 1/2 cup noodles if you are on a lower protein.