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5.0 from 3 votes

Hungarian Goulash

Make this Hungarian Goulash for a delicious soup for a cold day. It is loaded with rich paprika flavor and made with simple ingredients.

Prep Time
20 mins
Cook Time
2 hrs
Total Time
2 hrs 20 mins
Servings: 6
Calories: 340 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 2 pounds beef stew meat cut into 1-inch cubes
  • 2 tablespoons vegetable oil
  • 2 large onions diced
  • 4 cloves garlic minced
  • 2 tablespoons Hungarian sweet paprika
  • 1 teaspoon caraway seeds
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons tomato paste
  • 4 cups beef broth
  • 2 large carrots peeled and cut into 1/2-inch rounds
  • 2 large potatoes peeled and cut into 1-inch cubes
  • 2 bay leaves
  • 1/4 cup chopped fresh parsley optional

Instructions

    Cup of Yum
  1. In a large stock pot, heat the vegetable oil over medium-high heat.
  2. Add the beef stew meat to the pot and cook until browned on all sides, about 5-7 minutes. Remove the meat from the pot and set aside.
  3. In the same pot, add the diced onions and cook until softened and lightly caramelized, about 5-7 minutes.
  4. Add the minced garlic, Hungarian sweet paprika, caraway seeds, salt, and black pepper to the onions. Stir to combine and cook for 1-2 minutes until fragrant.
  5. Stir in the tomato paste and cook for an additional 1-2 minutes.
  6. Pour in the beef broth, scraping the bottom of the pot to deglaze and release any browned bits.
  7. Return the browned beef to the pot and add the sliced carrots, cubed potatoes, and bay leaves.
  8. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 1 1/2 to 2 hours, or until the beef is tender and the vegetables are cooked through.
  9. Remove the bay leaves and discard.
  10. Serve hot, garnished with chopped fresh parsley, if desired.

Notes

  • For a thicker goulash, you can remove 1/2 cup of the cooking liquid and mix it with 2 tablespoons of flour to make a slurry. Stir this mixture back into the pot and simmer for an additional 5-10 minutes,or until the goulash has thickened to your desired consistency.
  •  
  • Refrigerate any leftovers in an airtight container for up to 5 days.

Nutrition Information

Calories 340kcal (17%) Carbohydrates 18g (6%) Protein 38g (76%) Fat 13g (20%) Saturated Fat 4g (20%) Polyunsaturated Fat 2g Monounsaturated Fat 5g Trans Fat 1g Cholesterol 94mg (31%) Sodium 1131mg (47%) Potassium 1102mg (31%) Fiber 3g (12%) Sugar 2g (4%) Vitamin A 4844IU (97%) Vitamin C 20mg (22%) Calcium 71mg (7%) Iron 5mg (28%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 340

% Daily Value*

Calories 340kcal 17%
Carbohydrates 18g 6%
Protein 38g 76%
Fat 13g 20%
Saturated Fat 4g 20%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 5g 25%
Trans Fat 1g 50%
Cholesterol 94mg 31%
Sodium 1131mg 47%
Potassium 1102mg 23%
Fiber 3g 12%
Sugar 2g 4%
Vitamin A 4844IU 97%
Vitamin C 20mg 22%
Calcium 71mg 7%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.