Shortcut Hungarian Goulash

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


Makes 6 servings

Recipe from


Nutritional 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


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)


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.