Rating: 3.5 stars
6 Ratings
  • 1 star values: 1
  • 2 star values: 1
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 2

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

Sheryl Chomak, Beaverton, OR
Recipe by Cooking Light March 2008

Gallery

Howard L. Puckett; Styling: Lydia DeGaris-Pursell

Recipe Summary

Yield:
8 servings (serving size: 1/2 cup goulash and 1/2 cup noodles)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sprinkle beef with 1/2 teaspoon salt and pepper.

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  • 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.

Nutrition Facts

299 calories; calories from fat 26%; fat 8.5g; saturated fat 2.3g; mono fat 3.6g; poly fat 1.2g; protein 27.2g; carbohydrates 27.6g; fiber 2.9g; cholesterol 91mg; iron 4.5mg; sodium 403mg; calcium 41mg.
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