6 PointsPlus



This Hungarian-style goulash is a thick beef stew that is great served over buttered noodles and garnished with sour cream. It’s very hearty and flavorful but only 6 Points Plus (5 old WW points) per serving.

Serves: 8
  • 1½ lbs boneless chuck roast, trimmed and cut into small pieces
  • 2½ cups yukon gold potatoes, peeled and cubed
  • 1 cup tomatoes, diced
  • 1 tablespoon butter
  • ¼ cup all-purpose flour
  • 2 garlic cloves, minced
  • 4 cups onions, chopped
  • 1 tablespoon white wine vinegar
  • 2 tablespoons paprika
  • 1 (14 ounce) cans reduced-fat beef broth
  • 2 bay leaves
  • ½ cup water
  1. Dredge the beef in flour, sprinkle with ½ teaspoon salt and ¼ teaspoon pepper.
  2. Melt the butter in a Dutch oven over medium-high heat.
  3. Add beef and cook for about 8 minutes, browning on all sides. Remove the beef from the pan.
  4. Add the garlic and onion to the pan, sauté for about 10 minutes or until lightly browned.
  5. Stir in the paprika and vinegar, cook for about 2 minutes.
  6. Return the beef to the pan.
  7. Add the tomatoes and bay leaves, cook for about 3 minutes.
  8. Add the broth and water, bring to a boil.
  9. Add the potatoes, lower the heat, cover and simmer for about 2 hours.
WW Points Plus: 6, WW old points: 5
Nutrition Information
Calories: 230 Fat: 7 g Saturated fat: 3.3 g Carbohydrates: 22.5 g Fiber: 3.2 g Protein: 20.6 gCholesterol: 59.9 mg

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