Shortcut Hungarian Goulash

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

Yield: Makes 6 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 557
  • Calories from fat: 18%
  • Protein: 46g
  • Fat: 11g
  • Saturated fat: 3.5g
  • Carbohydrate: 68g
  • Fiber: 4.2g
  • Sodium: 503mg
  • Cholesterol: 157mg


  • 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. 1. In a 5- to 6-quart covered pan over high heat, bring 2 1/2 to 3 quarts water to a boil.
  2. 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. 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. 4. Add noodles to boiling water and cook until barely tender to bite, about 5 minutes; drain.
  5. 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. 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.
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