Beef Goulash

9 Reviews
ADD YOUR REVIEW
Becky Luigart-Stayner
Yield
8 servings (serving size: 1 cup)
By Micol Negrin
January 2007
RECIPE BY Cooking Light

Hungary's national dish is a beef stew flavored with paprika and caraway seeds. As one reader said, "This dish was fabulous! So close to authentic that my husband said it reminded him of the cafe in Budapest where we recently had it."

Browning the meat first yields the most flavorful result. You can also serve over egg noodles.

Ingredients

  • 1 1/2 pounds boneless chuck roast, trimmed and cut into 1-inch pieces
  • 1/4 cup all-purpose flour (about 1 ounce)
  • 1 1/4 teaspoons salt, divided
  • 3/4 teaspoon freshly ground black pepper, divided
  • 1 tablespoon butter
  • 4 cups chopped onion (about 2 large)
  • 2 garlic cloves, minced
  • 2 tablespoons paprika
  • 1 tablespoon red wine vinegar
  • 1 cup chopped plum tomato (about 3)
  • 1/2 teaspoon caraway seeds, crushed
  • 2 bay leaves
  • 1/2 cup water
  • 1 (14-ounce) can fat-free, less-sodium beef broth
  • 2 1/2 cups cubed peeled Yukon gold or red potato (about 1 pound)
  • 1 tablespoon fresh lemon juice

Nutritional Information

  • Calories 242
  • Caloriesfromfat 23%
  • Fat 6.1g
  • Satfat 2.6g
  • Monofat 2.3g
  • Polyfat 0.4g
  • Protein 24.2g
  • Carbohydrate 22.4g
  • Fiber 2.5g
  • Cholesterol 47mg
  • Iron 2.8mg
  • Sodium 517mg
  • Calcium 31mg

How to Make It

Step 1

Dredge beef in flour; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Melt butter in a Dutch oven over medium-high heat. Add beef; cook 8 minutes, browning on all sides. Remove beef from pan.

Step 2

Add onion and garlic to pan; sauté 10 minutes or until lightly browned. Stir in paprika and vinegar; cook for 2 minutes. Return beef to pan. Add the tomato, caraway seeds, and bay leaves; cook 3 minutes. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/2 cup water, and broth; bring to a boil. Cover, reduce heat, and simmer 1 hour and 45 minutes. Add potato; cover and cook 1 hour and 15 minutes or until very tender. Stir in remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and juice. Discard bay leaves.

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Ratings & Reviews

carolfitz's Review

PetersCo
February 04, 2015
Very good. Used 2lb chuck, canned plum tomatoes and beef stock (no water). Stopped prep just before adding potatoes; kept in fridge overnight and finished the next evening. Served with steamed carrots and bread.

HiloFoodie's Review

looruh
November 04, 2011
Thanks for the reviews - this was EXCELLENT! The only thing I added was fresh mushrooms about 30 minutes prior to it being done. Will definitely make this again and again. Great with a sprinkling of cayenne.

MightyLace's Review

Im so Hungry
June 07, 2011
My picky husband loves it, so it's a winner for sure!!! Very flavorful and filling. I love it, too! Takes a while to make but easy to get together and just mix every so often. My husband eats it over egg noodles but I eat it alone, and it's still quite filling. I highly recommend this recipe.

9167111's Review

HiloFoodie
May 22, 2011
Just fantastic... Rich and tasty, this dish is really filling!

Im so Hungry's Review

carolfitz
November 08, 2010
I have made this stew several times and I love it. With the onset of Fall I have been craving this! I usually make this exactly as the recipe states, but have substituted canned tomatoes for the fresh plum and it still turns out great!

Hot_Momma_to_2's Review

Hot_Momma_to_2
December 21, 2009
This was not a huge family pleaser...but it was good...If I make it again I will toss a bag of mixed veggies in with the taters...

PetersCo's Review

MightyLace
November 18, 2009
This dish was fabulous! So close to authentic that my husband said it reminded him of the cafe in Budapest where we recently had it. The only part of the recipe I altered was using canned diced tomatoes rather than fresh, and I split the paprika between Hungarian Sweet and Hungarian Half Sharp for a little kick. It was served on a bed of egg noodles with warm flakey dinner rolls. This was a hit with everyone at the table... including the picky toddlers! This recipe is an absolute keeper!!!

saracat's Review

saracat
July 02, 2009
This was very good. I made it in my slow cooker over night and it turned out great. I did not peel the potatoes as one reviewer suggested and I served it with whole wheat egg noodles.

looruh's Review

9167111
March 01, 2009
This recipe is fabulous! I wasn't sure if all the prep work would be worth it, but it was!! I added carrots with the potatos...definitely a plus. I served it over egg noodles. Definitely a keeper!