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Shortcut Hungarian Goulash

Yield Makes 6 servings
This Shortcut Hungarian Goulash comes together quicker than the traditional version and is just as tasty!


  • 1 onion (1/2 lb.)
  • 2 red or green bell peppers or 1 of each (1 lb. total)
  • 2 Roma tomatoes (1/2 lb. total)
  • 1 teaspoon salad oil
  • 2 tablespoons Hungarian or regular paprika
  • 1 teaspoon caraway seed
  • 1 cup fat-skimmed beef broth
  • 1 pound dried egg noodles
  • 1 package (about 2 lb.) cooked boned beef pot roast with gravy
  • Chopped parsley (optional)

Nutrition Information

  • calories 557
  • caloriesfromfat 18 %
  • protein 46 g
  • fat 11 g
  • satfat 3.5 g
  • carbohydrate 68 g
  • fiber 4.2 g
  • sodium 503 mg
  • cholesterol 157 mg

How to Make It

  1. In a 5- to 6-quart covered pan over high heat, bring 2 1/2 to 3 quarts water to a boil.

  2. Peel and thinly slice onion. Rinse, stem, and seed peppers; slice lengthwise into 1/4-inch-wide strips. Rinse and core tomatoes; cut each lengthwise into 6 wedges.

  3. In a 12-inch nonstick frying pan or a 5- to 6-quart nonstick pan over high heat, stir onion and bell peppers in oil until limp, about 5 minutes. Add paprika and caraway seed; stir. Add tomatoes and broth; stir until boiling.

  4. Add noodles to boiling water and cook until barely tender to bite, about 5 minutes; drain.

  5. Meanwhile, discard any solidified fat from pot roast and sauce. Scrape sauce from meat and mix with vegetables in frying pan. Cut beef across the grain into 1/4-inch-thick slices. Put slices in pan; cover, reduce heat, and simmer until beef is hot, 5 to 6 minutes.

  6. Pour hot noodles onto a rimmed platter. With a wide, slotted spatula, lift beef from pan and mound on noodles. Spoon vegetables and sauce around and over beef. Sprinkle with parsley.