Hungarian Goulash

Serve with: egg noodles, reduced-fat sour cream.

Yield: Makes: 8 servings (serving size: 1 1/4 cups stew)
Recipe from Health

Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 339
  • Fat: 20.3g
  • Saturated fat: 6.2g
  • Monounsaturated fat: 7.5g
  • Polyunsaturated fat: 4.3g
  • Protein: 26g
  • Carbohydrate: 14g
  • Fiber: 3g
  • Cholesterol: 86mg
  • Iron: 4mg
  • Sodium: 230mg
  • Calcium: 57mg


  • 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


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