Moist Hungarian Goulash

Name: Moist Hungarian Goulash
Prep time: 15 min
Cook time: 60 min
Total time: 1 h 15 min
Yield: 2 servings.
Ingredients: 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 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."

Ingredients

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

Directions

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.

Nutrition Facts

1 cup: 310 calories, 10g fat (3g saturated fat), 102mg cholesterol, 333mg sodium, 13g carbohydrate (4g sugars, 2g fiber), 41g protein. Diabetic Exchanges: 5 lean meat, 1 starch, 1 fat.

Originally published as Hungarian Goulash in Cooking for 2 Premiere 2005

Reviews

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BobbysChicagoBAbe

Jan 13, 2019

This is one of the best goulash recipes I've ever tasted! Definitely will be my go to recipe for goulash from now on! We've always eaten goulash with boiled potatoes, which we'll still do.It's really good with them! Th only thing I did different was use catsup instead of a T. of tomato paste. I don't care to open a can of it, just to use a T.
sharon harriet

Jan 9, 2015

This is my go-to recipe for Hungarian Goulash-my in-laws come from Hungary and LOVE it. I sometimes add a little more caraway seeds or add it to the buttered noodles-great recipe !!!
nleverkuhn

Jul 7, 2012

this was very good