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Moist Hungarian Goulash

 Moist Hungarian Goulash
In Aurora, New York, Mary Smith prepares a traditional dish of saucy round steak for a satisfying supper. "My mother came to this country from Hungary and brought the recipe with her," she writes. "I like it with a lettuce salad full of cucumbers and tomatoes."
2 ServingsPrep: 15 min. Cook: 1 hour


  • 2 tablespoons all-purpose flour
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 3/4 pound beef top round steak, cut into 1-inch cubes
  • 1/2 cup coarsely chopped onion
  • 1 teaspoon butter
  • 1 teaspoon canola oil
  • 1/2 cup reduced-sodium beef broth
  • 1 tablespoon tomato paste
  • 1 garlic clove, minced
  • 1 teaspoon paprika
  • 1/8 teaspoon dried marjoram
  • 1/8 teaspoon caraway seeds
  • 1/8 teaspoon lemon juice
  • Hot cooked noodles, optional


  • In a large resealable plastic bag, combine the flour, salt and
  • pepper. Add beef cubes and shake to coat.
  • In a large skillet, cook beef and onion in butter and oil until onion
  • is tender. Stir in broth, tomato paste, garlic, paprika, marjoram,
  • caraway seeds and lemon juice. Bring to a boil. Reduce heat; cover
  • and simmer for 1 to 1-1/2 hours or until meat is very tender.
  • Serve over noodles if desired. Yield: 2 servings.

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Moist Hungarian Goulash (continued)

Nutritional Facts: 1 cup equals 310 calories, 10 g fat (3 g saturated fat), 102 mg cholesterol, 333 mg sodium, 13 g carbohydrate, 2 g fiber, 41 g protein. Diabetic Exchanges: 5 lean meat, 1 starch, 1 fat.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.