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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut beef into bite-sized cubes. | 2. In a large skillet brown bacon then remove, cool slightly and chop into large pieces (do not drain the bacon fat). | 3. In the same pan; add onion and garlic, saute until softened. | 4. Add paprika and chili flakes to the onion/garlic and cook stirring for 30 seconds. | 5. Add the meat cubes with all the other ingredients except the sour cream; cover and cook over low heat until meat is tender (about 1-1/2 hours) stirring often. | 6. Just before serving mix the flour and the sour cream together, and stir into the goulash. | 7. Cook and stir 1-2 minutes until well combined (do not boil). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sirloin beef	2			1822.4041	0.0	184.0538	115.2376
bacon	6	slices	chopped	700.56	2.1504	21.2016	66.6792
onion	2		sliced	88.0	20.548000000000002	2.42	0.22
paprika	1	tablespoon		19.176	3.6713	0.9615	0.8765
red pepper flake	1/2	teaspoon	crushed	-	-	-	-
salt black pepper			ground	-	-	-	-
garlic clove	4		chopped	-	-	-	-
green pepper	1		chopped	32.8	7.6096	1.4104	0.2788
tomato	1	can		40.2099	8.6898	1.9658	0.4468
flour	2	tablespoons		72.285	15.8257	1.1751	0.2804
cream	1	cup	sour	455.4	10.649000000000001	5.612	44.505

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.