Beef Goulash USDA Recipe for Family Child Care

Age Group: Ages 3-5
Serving Size: 6
Goulash is an easy-to-prepare traditional Hungarian stew of vegetables and meat in a savory tomato sauce. Popular in Belgium, the Netherlands, Switzerland, and Scandinavia, it is commonly made with sweet Hungarian paprika, which can be found in specialty supermarkets.
CACFP CREDITING INFORMATION
½ cup goulash over ¼ cup cooked noodles provides 1½ oz equivalent meat, ¼ cup vegetable, and ½ oz equivalent grains.
SOURCE
Team Nutrition CACFP Multicultural Recipe Project.
https://teamnutrition.usda.gov
4 from 5 votes

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Prep Time 10 minutes
Cook Time 3 hours 15 minutes
Total Time 3 hours 25 minutes

Instructions
 

  • Place beef, onions, minced garlic, ketchup, Worcestershire sauce, brown sugar, salt, paprika, and mustard into a slow cooker, and stir well.
  • Cover and cook for 3 hours on high or 6 hours on low (see slow cooker safety tips, next page). Heat to 165 °F or higher for at least 15 seconds.
  • To make slurry: Combine warm water and flour to form a thin paste. Use a whisk or fork to mix. Add the slurry to the slow cooker, cover, and cook for 15 minutes or until goulash has thickened.
  • Fill a large pot with water. Bring water to a boil. Slowly add noodles. Stir constantly, until water returns to a boil. Cook uncovered for about 8 minutes or until al dente. Do not overcook. Drain well.
  • Serve ½ cup goulash over ¼ cup of cooked noodles.
    Critical Control Point: Hold at 140 °F or higher.

Nutrition INFORMATION

Nutrition Facts
Beef Goulash USDA Recipe for Family Child Care
Amount Per Serving 0 ½ cup goulash over ¼ cup cooked noodles.
Calories 188 Calories from Fat 36
% Daily Value*
Total Fat 4g6%
Saturated Fat 1g6%
Cholesterol 33mg11%
Sodium 346mg15%
Total Carbohydrate 24g8%
Dietary Fiber 2g8%
Total Sugars 13g14%
Protein 15g30%
Calcium 26mg3%
Iron 2mg11%
*
*Marketing Guide
The CHEF TIPS:
Slow Cooker and Food Safety Tips
Slow cookers cook foods slowly at a low temperature—generally between 170 °F and 280 °F. The low heat helps less expensive, leaner cuts of meat become tender and shrink less.
If you cut up meat and vegetables in advance, store them separately in the refrigerator. The slow cooker may take several hours to reach a safe, bacteria-killing temperature.
Always thaw meat or poultry before putting it into a slow cooker.
Make sure the cooker is plugged in and turned on.
Keep the lid in place.
Variations
If using frozen beef, defrost in the refrigerator 1 day per 1–5 pounds. Store raw beef at 40 °F or lower.
May substitute ¼ cup whole grain-rich cooked noodles with ¼ cup cooked brown rice.
Yield / Volume