Hungarian Beef Goulash

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This streamlined goulash skips the step of browning the beef, and instead coats it in a spice crust to give it a rich mahogany hue. This saucy dish is a natural served over whole-wheat egg noodles. Or, for something different, try prepared potato gnocchi or spaetzle.

Hungarian Beef Goulash
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 4 1/2-8 hours

  • 2 pounds beef stew meat, (such as chuck), trimmed and cubed

  • 2 teaspoons caraway seeds

  • 1 1/2-2 tablespoons sweet or hot paprika, (or a mixture of the two), preferably Hungarian (see Ingredient Note)

  • 1/4 teaspoon salt

  • Freshly ground pepper, to taste

  • 1 large or 2 medium onions, chopped

  • 1 small red bell pepper, chopped

  • 1 14-ounce can diced tomatoes

  • 1 14-ounce can reduced-sodium beef broth

  • 1 teaspoon Worcestershire sauce

  • 3 cloves garlic, minced

  • 2 bay leaves

  • 1 tablespoon cornstarch mixed with 2 tablespoons water

  • 2 tablespoons chopped fresh parsley

Directions
  1. Cover and refrigerate for up to 2 days or freeze for up to 4 months. | Prep ahead: Trim beef and coat with spice mixture. Prepare vegetables. Combine tomatoes, broth, Worcestershire sauce and garlic. Refrigerate in separate covered containers for up to 1 day.

  2. 8 servings, about 1 cup each

  3. Place beef in a 4-quart or larger slow cooker. Crush caraway seeds with the bottom of a saucepan. Transfer to a small bowl and stir in paprika, salt and pepper. Sprinkle the beef with the spice mixture and toss to coat well. Top with onion and bell pepper.

  4. Combine tomatoes, broth, Worcestershire sauce and garlic in a medium saucepan; bring to a simmer. Pour over the beef and vegetables. Place bay leaves on top. Cover and cook until the beef is very tender, 4 to 4 1/2 hours on high or 7 to 7 1/2 hours on low.

  5. Discard the bay leaves; skim or blot any visible fat from the surface of the stew. Add the cornstarch mixture to the stew and cook on high, stirring 2 or 3 times, until slightly thickened, 10 to 15 minutes. Serve sprinkled with parsley.

  6. Make Ahead Tip: Cover and refrigerate for up to 2 days or freeze for up to 4 months. | Prep ahead: Trim beef and coat with spice mixture. Prepare vegetables. Combine tomatoes, broth, Worcestershire sauce and garlic. Refrigerate in separate covered containers for up to 1 day.

  7. Ingredient Note: Paprika specifically labeled as “Hungarian” is worth seeking out for this dish because it delivers a fuller, richer flavor than regular or Spanish paprika. Find it at specialty-foods store or online at HungarianDeli.com and penzeys.com.


Nutritional Facts

Servings
8
Per serving
Calories
177
Carbohydrates
7g
Fat
5g
Saturated Fat
2g
Monounsaturated Fat
2g
Protein
25g
Cholesterol
49mg
Dietary Fiber
1g
Potassium
288mg
Sodium
340mg
Added Sugars
0g
Exchanges
1 vegetable
3 lean meat
Carbohydrate Servings
1/2
Vitamin C (40% daily value)
Zinc (38% dv)
Vitamin A (25% dv)

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7 replies

JoleneAL
JoleneAL 2015-02-12 11:39:28 -0500 Report

What's the cornstarch for? I don't have any in the house and don't want to buy a whole bag/box for 2 tablespoons

magyarme
magyarme 2013-10-30 17:49:12 -0500 Report

I would not call this recipe authentic Hungarian cuisine, however it comes very close and looks like it would be really good. It can also be made with other meats such as veal, lamb, fresh pork (not ham), or chicken. Also good with rice or dumplings instead of noodles or just add potatoes to the crockpot.