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Hungarian Goulash Recipe

Hungarian Goulash Recipe photo by Taste of Home

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Talk about your heirloom recipes! My grandmother made this for my mother when she was a child, and she made it for us to enjoy. Paprika and caraway add wonderful flavor and sour cream gives it a creamy richness. It’s simply scrumptious! —Marcia Doyle, Pompano Beach, Florida

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Hungarian Goulash Recipe

Prep: 20 min. Cook: 7 hours

Yield: 12 Servings

20 420 440

Ingredients

3 medium onions, chopped
2 medium carrots, chopped
2 medium green peppers, chopped
3 pounds beef stew meat, cut into 1-inch cubes
1/2 teaspoon plus 1/4 teaspoon salt, divided
1/2 teaspoon plus 1/4 teaspoon pepper, divided
2 tablespoons olive oil
1-1/2 cups reduced-sodium beef broth
1/4 cup all-purpose flour
3 tablespoons paprika
2 tablespoons tomato paste
1 teaspoon caraway seeds
1 garlic clove, minced
Dash sugar
12 cups uncooked whole wheat egg noodles
1 cup (8 ounces) reduced-fat sour cream

Directions

Place the onions, carrots and green peppers in a 5-qt. slow cooker. Sprinkle meat with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a large skillet, brown meat in oil in batches. Transfer to slow cooker.
Add broth to skillet, stirring to loosen browned bits from pan. Combine the flour, paprika, tomato paste, caraway seeds, garlic, sugar and remaining salt and pepper; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over meat. Cover and cook on low for 7-9 hours or until meat is tender.
Meanwhile, cook noodles according to package directions. Stir sour cream into slow cooker. Drain noodles; serve with goulash. Yield: 12 servings.

Nutritional Facts 2/3 cup goulash with 1 cup noodles equals 388 calories, 13 g fat (4 g saturated fat), 78 mg cholesterol, 285 mg sodium, 41 g carbohydrate, 7 g fiber, 31 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1 fat.

Originally published as Hungarian Goulash in Healthy Cooking October/November 2011, p33

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Reviews for Hungarian Goulash

Hungarian Goulash

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Reviewed on Mar. 24, 2013 by Kimstebbins

I was trying to re-create my mother's recipe which got from a Hungarian chef who came to the US to work for the Trumps ( back when Ivana was married to Donald). One think I remembered is that the recipe uses a good part of a whole can ( like at least 3/4) of sweet Hungarian Paprika. Try that to spice it up-- you won't be disappointed. I used roasted red peppers instead of raw green ones and added more beef broth and a little balsamic vinegar. It's almost finished cooking as I write-- just waiting on the beef to get really tender ( I'm cooking on stove top in Dutch oven). But the flavor is fantastic. ( think I used at least 6 Tbsp of paprika). I suggest using 4 T to start and then keep adding to taste as it cooks.

Reviewed on Mar. 23, 2013 by mglahti

Too bland, would need something to spice it up.

Reviewed on Jan. 21, 2012 by chrissteve

We enjoyed the smell all day and the taste lived up to the tease! We loved it.

Reviewed on Oct. 10, 2011 by ktames

It lacked a little something in flavor for me, but a great hit with those that I amde it for.

Reviewed on Oct. 06, 2011 by KWhitehead

Not bad. Easy to put together. I would try altering the spices a bit next time; we thought it was a bit bland. In addition, I would recommend stirring it once during cooking (I know you aren't supposed to do that for slow cookers). The meat on the top was dried out terribly, despite having the liquid mixture poured on top.