Hungarian Goulash | Slimming World Syn Free
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
2 hrs 30 mins
-
Total Time
2 hrs 40 mins
-
Servings
5
-
Calories
473 kcal
-
Course
Main Course
-
Cuisine
Hungarian
Hungarian Goulash | Slimming World Syn Free
Description
Hungarian Goulash | Slimming World Syn Free is a flavorful beef stew using lean cubes of stewing beef seasoned with salt, pepper, caraway seeds, and sweet Hungarian paprika. The beef is browned with garlic and onions, then simmered with beef stock, canned tomatoes, carrots, potatoes, and slices of red bell pepper. Cooking gently in the oven or stovetop for several hours produces tender meat and melded flavors. The paprika provides a distinctive aroma and vibrant color, while the combination of vegetables adds texture and mild sweetness.
The dish offers a thick, stew-like consistency with tender beef chunks and softened root vegetables. It does not rely on heavy fats, making it a relatively lean preparation. The layering of ingredients through gradual cooking enhances the depth of flavor, with the potatoes and peppers contributing softness and balance to the rich tomato-beef base.
This goulash works well as a main meal on cold days, pairing nicely with crusty bread or a simple green salad. Adding a spoonful of soured cream or plain yogurt when serving can add a cooling contrast to the warm spices and hearty elements.
For practical use, the stew keeps well in the refrigerator for up to four days, during which the flavors deepen further. It freezes effectively when portioned, allowing for convenient reheating later. The recipe notes suggest making a double batch to enjoy leftovers, and the use of olive oil or spray helps control added fat content while building flavor.
Ingredients
- olive oil spray , or 2 tbsp olive oil
- 2 onion diced
- 3 garlic sliced, cloves
- 1 tsp caraway seeds
- 1 tsp salt
- 2 pounds stewing beef trimmed of fat, cubed, 950g
- 2 tbsp paprika sweet, Hungarian
- ½ tsp cayenne pepper (optional - use if you like a bit of spice)
- 2 cups beef stock low sodium broth, 500ml
- 14 oz canned chopped tomatoes 400g
- 3 carrot roughly chopped
- 3 potato peeled and cubed (optional
- 2 bell pepper sliced, red
- salt to season
- black pepper to season
- soured cream optional, to serve
Instructions
STOVETOP & OVEN METHOD
- Pat the beef dry and season with salt and pepper. Preheat the oven to 160C /325F and set the shelf on lower third of the oven.
- Heat a little olive oil (or use olive oil spray) in a large heavy lidded casserole dish. Gently cook the onions, stirring occasionally, for 5-7 minutes until softened.
- Turn the heat up slightly and add the caraway seeds, sliced garlic and salt. Add beef, in batches if necessary. Brown the beef for a couple of minutes.
- Take the pan off the heat and add the paprika, stirring well to incorporate the aromatic spice into your meat.
- Return the heat and add the beef stock, tomatoes and carrots.
- Bring to a simmer, cover and cook for an hour either on the stove over low heat or in a 160C /325F preheated oven.
- Uncover and stir in the potatoes. Cover and cook for another hour.
- Now add the peppers and cook for a further 30 minutes.
- Check the seasoning and add salt and freshly ground pepper to taste. Serve with some soured cream and crusty bread to mop up the delicious sauce.
INSTANT POT GOULASH
If you prefer a thicker stew add only 1 cup (250ml) beef stock
- Select Sauté, heat the oil and cook the onions for 5 minutes, stirring.
- Add the garlic and caraway seeds. Sear the beef, in batches if necessary until sealed.
- Add a splash of the stock to deglaze the pot. Stir in the paprika, carrots and potatoes.
- Add the beef stock and top with the tomatoes (do not stir them in).
- Set vent to sealing, cover and cook for 35 minutes at high pressure. Allow for 10 minutes Natural Release and then manually release.
- Stir in the peppers and select Sauté again. Cook for about 5 minutes until slightly softened. Check seasoning and serve as desired.
SLOW COOKER METHOD
If you prefer a thicker stew add only 1 cup (250ml) beef stock
- Follow steps 1-5 of the stove method then transfer to the slow cooker adding the potatoes in as well. Cook on low for 7 hours without opening the lid.
- Uncover and stir in the sliced peppers. Cook for 30 minutes or until the peppers have softened. Check the seasoning then serve.
Notes
- This goulash freezes well. Cool completely, portion, and store in the freezer for up to three months.
- Keep leftovers refrigerated for up to four days; flavors will intensify during storage.
- Using olive oil spray or a controlled amount of olive oil helps keep the dish lean.
- Serve with a spoonful of soured cream if desired to add richness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 473 kcal
% Daily Value*
| Calories | 473kcal | 24% |
| Carbohydrates | 32g | 11% |
| Protein | 44g | 88% |
| Fat | 19g | 29% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 118mg | 39% |
| Sodium | 918mg | 38% |
| Potassium | 1804mg | 38% |
| Fiber | 8g | 32% |
| Sugar | 8g | 16% |
| Vitamin A | 9152IU | 183% |
| Vitamin C | 89mg | 99% |
| Calcium | 123mg | 12% |
| Iron | 10mg | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
