BEEF GOULASH

32  ounces		GROUND BEEF
6  cups		CABBAGE
1  cup		ONION
3		CELERY STALKs
1  tablespoon		GARLIC
16  ounces		TOMATO SAUCE
16  ounces		BEEF BROTH
1  teaspoon		PAPRIKA
1  tablespoon		PARSLEY
1  tablespoon		CARAWAY
1/4  teaspoon		THYME
5		PAMs
4  ounces		SOUR CREAM
16  ounces		WHOLE WHEAT EGG NOODLES
2  cups		Carrots - Sliced and Cooked

Tip: For nutritional information on all the ingredients in BEEF GOULASH just click on each ingredient name. Then adjust the serving size for any BEEF GOULASH ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

HEAT PAN OVER MEDIUM HIGH HEAT AND SPRAY WITH PAM
SAUTE ONION AND CELERY UNTIL TENDER
REMOVE FROM PAN, SPRAY AGAIN WITH PAM AND ADD GROUND BEEF.
BROWN BEEF BREAKING INTO FINE CHUNKS.
ADD CARROTS, CABBAGE, THYME, CARAWAY, PARSELY, PAPRIKA, BEEF BROTH AND TOMATO SAUCE. SIMMER UNCOVERED FOR 1 HOUR OR UNTIL CARROTS ARE TENDER. TAKE OFF HEAT AND ADD SOUR CREAM. POUR OVER COOKED NOODLES