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Prague Three Meat Goulash

Western.Chefs's picture
  Onions 1 1⁄2 Pound, coarsely chopped
  Shortening 1⁄4 Cup (4 tbs)
  Chuck beef 1 1⁄2 Pound, cubed
  Salt 2 Teaspoon
  Tomato paste 1 Can (10 oz)
  Veal shoulder 1⁄2 Pound, cubed
  Pork shoulder 1⁄2 Pound, cubed (Fresh)
  Dry white wine 1 Cup (16 tbs)
  Sour cream 1 Cup (16 tbs)

1. In a heavy three-quart saucepan or Dutch oven, saute the onions in the fat until the onions are golden. Add the beef and cook over medium heat until it loses its bright redness.
2. Add the salt and tomato paste, reduce the heat, cover and simmer slowly thirty minutes. Add the veal and pork and continue to simmer slowly, covered, one hour. Add the wine.
3. Simmer, covered, thirty minutes longer, or until the meats are tender. Stir in the sour cream and heat for a few minutes; do not boil.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4067 Calories from Fat 2360

% Daily Value*

Total Fat 264 g406.1%

Saturated Fat 104.8 g523.8%

Trans Fat 7 g

Cholesterol 967.7 mg322.6%

Sodium 5158.7 mg214.9%

Total Carbohydrates 131 g43.8%

Dietary Fiber 23.2 g92.8%

Sugars 73.7 g

Protein 254 g507.1%

Vitamin A 113.6% Vitamin C 190.8%

Calcium 68.8% Iron 138.3%

*Based on a 2000 Calorie diet

Prague Three Meat Goulash Recipe