Hungarian Beef Goulash

Photo: Ryan Benyi; Styling: Lynn Miller

Make this slow-cooker version of Hungarian goulash by first browning the cubes of beef in a skillet then simmering the beef in a slow cooker along with onion, bell pepper, garlic, tomato paste and broth.   Serve the saucy beef mixture over egg noodles for a hearty one-dish meal.  

Yield: Serves 4
Cost per Serving: $3.55
Recipe from All You

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Nutritional Information

Amount per serving
  • Calories: 440
  • Fat: 22g
  • Saturated fat: 5g
  • Protein: 50g
  • Carbohydrate: 10g
  • Fiber: 3g
  • Cholesterol: 129mg
  • Sodium: 714mg


  • 2 tablespoons vegetable oil
  • 2 pounds beef chuck, cut into 2-inch pieces
  • 2 onions, chopped
  • 2 cloves garlic, chopped
  • 1 tablespoon paprika
  • 1 teaspoon caraway seeds
  • 1 tablespoon tomato paste
  • 2 cups low-sodium chicken broth
  • 1 red bell pepper, cored, seeded and chopped
  • Salt and pepper
  • 1/2 cup sour cream, optional


  1. 1. Warm oil in a large skillet over medium-high heat. Add beef and cook, turning, until browned on all sides, 5 to 7 minutes. Remove to a slow cooker and pour off all but 2 Tbsp. fat from skillet.
  2. 2. Add onions to skillet and cook, stirring, until softened, 3 to 5 minutes. Add garlic and sauté 1 minute longer. Stir in paprika, caraway seeds, tomato paste and chicken broth. Bring to a boil, stirring to pick up any browned bits on bottom of skillet, and pour over beef in slow cooker. Add bell pepper, cover and cook on low for 6 hours.
  3. 3. Season with salt and pepper. Serve hot, with sour cream on the side, if desired.
Also featured in: All You, October 2009
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