Hungarian Goulash
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Hungarian Goulash
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A rich, flavorful, and comforting beef stew (or soup) that's easy to prepare in one pot!
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Ingredients
- 2 lbs. beef chuck or boneless stewing beef, cut into 1-inch chunks
- ⅓ cup flour
- salt
- black pepper
- 2 tablespoons canola oil or vegetable oil
- 1 (28 oz) diced tomatoes canned, not drained
- 3 onion large, diced
- 3 green bell pepper seeded and diced
- 2 carrot large, peeled and diced
- 1 ½ lbs. red potato peeled and diced into 1-inch cubes, optional
- 1 cup beef broth
- 2-3 tablespoons paprika sweet
- 2 tablespoons tomato paste
- 1 teaspoon caraway seed ground
- mashed potatoes optional, for serving
- egg noodles
- spaetzle
- crusty bread
- parsley optional garnish, chopped fresh parsley; sour cream
- sour cream optional garnish, chopped fresh parsley; sour cream
Instructions
- Place beef in a large Ziploc bag. Add flour, plus a dash of salt and pepper. Seal the bag and toss so that the beef chunks are coated in flour.
- Heat 2 tablespoons of oil in a large heavy pot over medium-high heat. When the oil is hot (but not smoking), brown the beef on both sides until the chunks turn a rich color (about 8-10 minutes). Don’t stir the beef too much as it’s cooking – you want to allow it to sit on one side and brown before turning it over or stirring it again.
- Add diced tomatoes, onions, bell peppers, carrots, potatoes (if using), beef broth, paprika, tomato paste and caraway seed. Increase the heat and bring to a boil, scraping the brown bits from the bottom of the pot with a wooden spoon.
- Once the broth boils, reduce the heat to low, cover the pot, and allow the stew to simmer until the meat and vegetables are tender (approximately 2 hours). Remove lid during the final 10-15 minutes to allow the broth to thicken, if desired. Season with salt and pepper, to taste.
- Serve goulash in bowls, or on plates over mashed potatoes or buttered noodles. Garnish with fresh parsley and a dollop of sour cream.
Notes
- Stored properly in an airtight container, the stew will keep in the refrigerator for 3-4 days.
- You can also freeze the stew. All it to cool completely; package tightly in airtight containers, and freeze for up to 3 months. However, it’s important to know that the texture of the potatoes and vegetables will likely be mushier when thawed.
Nutrition Information
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Serving
2cups
Calories
351kcal
(18%)
Carbohydrates
22g
(7%)
Protein
38g
(76%)
Fat
13g
(20%)
Saturated Fat
3g
(15%)
Cholesterol
94mg
(31%)
Sodium
485mg
(20%)
Potassium
1143mg
(24%)
Fiber
5g
(20%)
Sugar
9g
(18%)
Vitamin A
5002IU
(100%)
Vitamin C
67mg
(74%)
Calcium
107mg
(11%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 6people (about 12 cups total)
Amount Per Serving
Calories 351 kcal
% Daily Value*
| Serving | 2cups | |
| Calories | 351kcal | 18% |
| Carbohydrates | 22g | 7% |
| Protein | 38g | 76% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 94mg | 31% |
| Sodium | 485mg | 20% |
| Potassium | 1143mg | 24% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 5002IU | 100% |
| Vitamin C | 67mg | 74% |
| Calcium | 107mg | 11% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
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