Hungarian Goulash

Hungarian Goulash
Photo: Romulo Yanes
Serve with: egg noodles, reduced-fat sour cream.
Makes: 8 servings (serving size: 1 1/4 cups stew)


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3 tablespoons vegetable oil
1 1/2 pounds mushrooms, sliced
2 large onions, halved and sliced (4 cups)
2 red bell peppers, chopped
3 garlic cloves, finely chopped
1/2 teaspoon salt
2 pounds lean beef chuck, cut into 1 1/2-inch pieces
1/4 cup sweet Hungarian paprika
3 tablespoons all-purpose flour
2 teaspoons caraway seeds
2 cups low-sodium beef broth
4 teaspoons tomato paste
1/3 cup chopped, fresh dill or parsley


Prep: 25 Minutes
Cook: 2 Hours

1. Heat oil in a 5 1/2- to 6-quart heavy pot over medium. Add mushrooms, onions, pepper, garlic, and salt; cook, covered, stirring occasionally, until soft (15 minutes).

2. Push vegetables aside, add beef, and cook, turning meat occasionally, until brown. Push beef aside. Add paprika, flour, and caraway; cook, stirring (1 minute). Gradually whisk in broth, then tomato paste; bring to a simmer, whisking. Stir vegetables and meat back into sauce.

3. Cover and simmer over low until meat is tender (1 1/2 hours). Stir in dill or parsley. Serve.

Created date

November 2012

Nutritional Information

Calories 339
Fat 20.3 g
Satfat 6.2 g
Monofat 7.5 g
Polyfat 4.3 g
Protein 26 g
Carbohydrate 14 g
Fiber 3 g
Cholesterol 86 mg
Iron 4 mg
Sodium 230 mg
Calcium 57 mg