Hungarian Goulash

Name: Hungarian Goulash
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: 6 people (about 12 cups total)
Ingredients: 2 lbs. beef chuck or boneless stewing beef, cut into 1-inch chunks; ⅓ cup flour; salt and pepper; 2 tablespoons canola or vegetable oil; 1 (28 oz) can diced tomatoes (not drained); 3 large onions, diced; 3 green bell peppers, seeded and diced; 2 large carrots, peeled and diced; 1 ½ lbs. red potatoes, peeled and diced into 1-inch cubes (optional); 1 cup beef broth; 2-3 tablespoons sweet paprika; 2 tablespoons tomato paste; 1 teaspoon ground caraway seed; Optional, for serving: mashed potatoes; egg noodles; spaetzle; crusty bread; Optional garnish: chopped fresh parsley; sour cream

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Prep Time
20 mins
Cook Time
2 hrs 20 mins
Total Time
2 hrs 50 mins
Servings
6 people (about 12 cups total)
Calories
351 kcal
Course
Dinner
Cuisine
European

Hungarian Goulash

Maisie Hall

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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

Servings

2 lbs. beef chuck or boneless stewing beef, cut into 1-inch chunks
⅓ cup flour
salt and pepper
2 tablespoons canola or vegetable oil
1 (28 oz) can diced tomatoes (not drained)
3 large onions, diced
3 green bell peppers, seeded and diced
2 large carrots, peeled and diced
1 ½ lbs. red potatoes, peeled and diced into 1-inch cubes (optional)
1 cup beef broth
2-3 tablespoons sweet paprika
2 tablespoons tomato paste
1 teaspoon ground caraway seed
Optional, for serving: mashed potatoes; egg noodles; spaetzle; crusty bread
Optional garnish: chopped fresh parsley; sour cream

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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

Show Details

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 (33%) 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%