Hungarian Goulash

Name: Hungarian Goulash
Prep time: 20 min
Cook time: 7 h
Total time: 7 h 20 min
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 reduced-fat sour cream

Talk about your heirloom recipes! My grandmother made this Hungarian goulash recipe 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, Florida

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 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.
Cook noodles according to package directions. Stir sour cream into slow cooker. Drain noodles; serve with goulash.

Nutrition 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.

Originally published as Florida Spareribs in Healthy Cooking October/November 2011

Reviews

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Average Rating:

E

Dec 16, 2018

Probably you can call this goulash but it is definitely not a Hungarian gulyas recipe. Not even close. The real Hungarian gulyas is a rich delicious soup.
Karen

Jul 3, 2018

I have been searching for a recipe for Beef Hungarian Goulash and this was my first one tried. I love it and so did my husband. The flavors grew more powerful as it slow cooked all day. I served it on Kluski noodles (Mrs. Weiss is the true ones to buy) which are a German style noodle. Had more body to the noodle then an egg noodle. I am going to try making spatzels next time I make it. One thing I will try not combining the flour with the paste, paprika, etc, add the flour to the broth first because it clumped and had a hard time dissolving into the ingredients. I also used Hungarian Paprika. This recipe will be a favor in my family.
bucky2

Jun 25, 2018

I'm giving 5 stars for the privilege of being able to try this "goulash". It so far is the best sounding goulash recipe I've come across. I do know how to change ingredients to my liking if necessary as might this Grandmother did to suit her family's taste or whatever was in her garden at the moment. I never read in any of this recipe that it was an "authentic" Hungarian goulash. I believe some of you folks need to come down a step or two from your pompous high and know-it-all selves and realize that within any given region or country or in our USA that these type of "one pot meals" can vary from state to state or for that matter from county to county! There ae "beach stews" on the oceans of the USA: on the Pacific, the Gulf, the Atlantic and even individual ones attributed to local cities, harbors, islands, etc. I am a collector of recipes of this sort and really have no argument with you other than the "authentic" name calling. I grew up calling anything that my mother or grandmother stirred together in one pot as a "goulash" or "slug goo"!!!
Merrr

Jun 24, 2018

FANTASTIC recipe!! I could not care less what your grandmother called it - she passed down to you a wonderful dish filled with a hearty, classic taste that is absolutely divine! Thank you for sharing this!
Timeakallai

May 19, 2018

This is not Hungarian gulyas!!!!! Not even close.! It is a huge mistake to call it Gulyas soup ! And yes it is a big dill like you would never call a hamburger taco ! Or name chicken soup as chilly soup . Timea from Hungary
Tamas

Apr 8, 2018

this is a disgrace to call this food Hungarian gulyas
davidthora

Dec 22, 2017

Been serving this for Christmas Eve dinner for years. It never lets you down!
Ash

Oct 30, 2017

People rating this based on name alone need to get off the internet and find something better to do with their time. That's the beauty of crock potting. Start with a base and mix it up to your liking. I rarely see any crock pot recipe that can be truly authentic. This is actually a pretty good recipe with a few modifications. My family requests this on a weekly basis. I like to sub out 1 tbs of paprika for Cajun seasoning to give it more spice and we like to add mushrooms to it. I whisk all my dry ingredients in a bowl prior to adding to the broth. I add the broth, whisk in either paste or ketchup depending on what I have on hand. Once that's blended, I slowly start whisking in the dry ingredients. It makes it much easier to stir without the flour clumping and it thickens up much faster. We also do sour cream in our bowls to personal liking. I think it takes away from the flavor if you mix it in with the rest of the stew.
peetzaguy

Oct 7, 2017

I don't care to hear a debate over whether this SHOULD OR SHOULD NOT be called goulash or whatever... is the recipe any good??? The author can call it whatever they want for all I care. Rate the recipe, not the name of it.
Sally

Oct 1, 2017

I'll give this a neutral rating because I haven't actually tried it yet. This is only somewhat authentic because it is a cross of Russian Beef Stroganoff (the pasta part) with Austro-Hungarian Szegedine (or Szekely, depending on language) Goulasch. The latter recipe from Luchow's famous German restaurant in NYC called for 2 lb. veal or beef, 4 tlbs. beef suet, 1 1/2 c. onions, 1 clove garlic,1 tsp. salt, 1/2 tsp. pepper, 1 c. ripe or canned tomatoes, 1 c. sour creme, 2 tsp. paprika, 2 tsp. mulled (chopped) caraway seeds, 1 lb. sauerkraut, & 3 tbls. chopped parsley. It was the favorite of Rachmaninoff, a frequent guest at the Steinway table there. Szekley (AKA Siculi) was an ethnic group that located in Transylvania, in present-day Romania before the Magyars. The last remnants of the Szekely autonomy was suppressed by Austria after the Revolution of 1848. But this is a recipe made with a base of sauerkraut, not pasta, and it is entirely possible that this was an Austrian inclusion of the 19th century. Other comments below that goulashes generally do not have sour creme in them would be otherwise correct. But Szegedine Goulasch was the rare exception.