Nothing special, but a good goulash recipe and one I will probably make again. It's really easy to make. Added a pack of mushrooms for more flavor and a stew-like texture.
Beef Goulash
Photo: Jan Smith
Garnish bowls of this dish with reduced-fat sour cream and chopped fresh parsley.
Yield: 8 servings (serving size: 1 cup)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 304
- Calories from fat: 25%
- Fat: 8.3g
- Saturated fat: 3g
- Monounsaturated fat: 3.4g
- Polyunsaturated fat: 0.4g
- Protein: 25.4g
- Carbohydrate: 31.3g
- Fiber: 3.2g
- Cholesterol: 72mg
- Iron: 3.5mg
- Sodium: 744mg
- Calcium: 33mg
Ingredients
- 1/3 cup all-purpose flour (about 1 1/2 ounces)
- 2 pounds lean beef stew meat, cut into bite-sized pieces
- 4 cups diced peeled baking potato (about 1 1/2 pounds)
- 2 cups chopped onion (about 1 large)
- 1 cup (1/4-inch-thick) slices carrot
- 1 cup chopped red bell pepper (about 1 medium)
- 1/3 cup ketchup
- 1 tablespoon Worcestershire sauce
- 2 teaspoons Hungarian sweet paprika
- 2 teaspoons minced garlic
- 1 teaspoon salt
- 1 (10-ounce) can double-strength beef broth
Preparation
- Combine flour and beef in a medium bowl; toss well. Combine beef mixture, potatoes, and remaining ingredients in an electric slow cooker. Cover and cook on low for 8 hours.
Beef Goulash Recipe at a Glance
- COURSE: Main Dishes, Soups/Stews
- MAIN INGREDIENT: Beef
- COOKING METHOD: Slow Cook
- OCCASION: Autumn, Winter
- PUBLICATION: Cooking Light
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