Roasted Tomato-Beef Goulash with Caraway

6 Reviews
ADD YOUR REVIEW
Photo: Howard L. Puckett; Styling: Lydia DeGaris-Pursell
Yield
8 servings (serving size: 1/2 cup goulash and 1/2 cup noodles)
By Sheryl Chomak, Beaverton, OR
March 2008
RECIPE BY Cooking Light

Category Winner: Entrées, Cooking Light Ultimate Reader Recipe Contest.

"Hungarian goulash was a family favorite when I was growing up. I've updated my mom's recipe with fresh vegetables. Replacing plain tomato sauce with roasted diced tomatoes improved the taste and texture of the gravy." —Sheryl Chomak, Beaverton, OR

Ingredients

  • 2 pounds bottom round roast, trimmed and cut into 1-inch pieces
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper
  • 2 teaspoons canola oil
  • 2 tablespoons paprika, divided
  • 1 to 2 teaspoons caraway seeds
  • 1 1/4 cups coarsely chopped onion (about 1 large)
  • 1/2 cup finely chopped celery
  • 1/2 cup finely chopped carrot
  • 1 tablespoon minced garlic
  • 1 (14.5-ounce) can fire-roasted diced tomatoes, undrained (such as Muir Glen)
  • 4 cups cooked medium egg noodles (about 2 1/2 cups uncooked pasta)

Nutritional Information

  • Calories 299
  • Caloriesfromfat 26%
  • Fat 8.5g
  • Satfat 2.3g
  • Monofat 3.6g
  • Polyfat 1.2g
  • Protein 27.2g
  • Carbohydrate 27.6g
  • Fiber 2.9g
  • Cholesterol 91mg
  • Iron 4.5mg
  • Sodium 403mg
  • Calcium 41mg

How to Make It

Step 1

Sprinkle beef with 1/2 teaspoon salt and pepper.

Step 2

Heat oil in a large Dutch oven over medium-high heat. Add beef to pan; cook 3 minutes or until browned on all sides. Add 1 tablespoon paprika and caraway seeds. Reduce heat to medium, and cook 2 minutes, stirring constantly. Stir in remaining 1/2 teaspoon salt, remaining 1 tablespoon paprika, onion, celery, carrot, and garlic; cook 5 minutes, stirring occasionally. Add tomatoes; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until beef is tender. Serve over noodles.

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Ratings & Reviews

Family favorite!

Donnad8184
February 05, 2016
I love this recipe. However, I add some tomato paste ( after browning the meat) to thicken it up a bit and add a little more flavor. I also add some onion and garlic powder.(that goes into all of my recipes). I do not chop the veggies finely, they cook too fast. I also cook it in a LeCrusset heavy duty pot and that does make a big difference. 

K9andCat's Review

K9andCat
December 15, 2013
I thought this dish lacked any real flavor. Very disappointed.

Uccella's Review

AnnaRos
August 04, 2011
N/A

AnnaRos's Review

Uccella
January 05, 2010
I loved this! Very similar to what we were served in Hungary. It's a soup! I used a combo of smoked and hot paprika to give it some heat, and cubed up a sirloin tip roast that had been languishing in the freezer. Followed the directions exactly. Served with cucumber/vinegar salad and crusty bread. (Spaetzle could work)

kelseyd's Review

kelseyd
December 07, 2008
I will make this dish again if I am ever craving goulash. It's really good and filling and EASY to make. To solve the runny liquid problem, I added about 2 tablespoons of flour right before adding the tomatoes (make sure that you stir the flour into the meat mixture untill it's dissolved before adding the tomatoes). Worked like a charm.

cookinvatx's Review

cookinvatx
November 05, 2008
I thought this was missing something. The gravy was way too thin to be on top of noodles, I think it would have been better as a thicker tomato sauce/gravy. It looked so good in the photo and I really wanted it to be great, but it was just okay. I think if the gravy was thicker, it would be a huge difference. I also didn't think the beef turned out as tender as I wanted it but that could just be the beef that I bought.