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Hungarian Goulash Recipe

Hungarian Goulash Recipe

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
TOTAL TIME: Prep: 20 min. Cook: 7 hours YIELD:12 servings

Ingredients

  • 3 medium onions, chopped
  • 2 medium carrots, chopped
  • 2 medium green peppers, chopped
  • 3 pounds beef stew meat
  • 3/4 teaspoon salt, divided
  • 3/4 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

  • 1. 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.
  • 2. 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.
  • 3. 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: 388 calories, 13g fat (4g saturated fat), 78mg cholesterol, 285mg sodium, 41g carbohydrate (5g sugars, 7g fiber), 31g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1 fat.

Reviews for Hungarian Goulash

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MY REVIEW
dkrupa User ID: 7908923 238041
Reviewed Nov. 24, 2015

"I added diced tomatoes and cayenne pepper, and let the family add their Greek yogurt as they wished instead of blending it in."

MY REVIEW
ettakarl User ID: 877220 226183
Reviewed May. 11, 2015

"This recipe was bland for our taste."

MY REVIEW
sdipiazza User ID: 2106899 193540
Reviewed May. 15, 2014

"Good recipe. I halved the recipe and eliminated the olive oil..I am always trying to cut down on calories. this dish was very tasty without the oil."

MY REVIEW
emsmom129 User ID: 3353275 125623
Reviewed Apr. 9, 2014

"I used authentic hot hungarian paprika, doubled the beef broth and added potatoes. Less is more the the hot paprika. had to add 2 cups of sour cream to cool it down."

MY REVIEW
vwgirl9 User ID: 6542372 212969
Reviewed Jan. 11, 2014

"I loved this. I ended up using a different kind of butcher cut. Not stew meat but maybe pot roast. It was wonderful."

MY REVIEW
Kimstebbins User ID: 7000911 136346
Reviewed Mar. 24, 2013

"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."

MY REVIEW
mglahti User ID: 5556768 195905
Reviewed Mar. 23, 2013

"Too bland, would need something to spice it up."

MY REVIEW
chrissteve@sio.midco.net User ID: 3572716 198199
Reviewed Jan. 21, 2012

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

MY REVIEW
ktames User ID: 1421943 193538
Reviewed Oct. 10, 2011

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

MY REVIEW
KWhitehead User ID: 956468 212968
Reviewed Oct. 6, 2011

"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."

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Wine Pairings

Light-Bodied Red Wine

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