Moist Hungarian Goulash
Total TimePrep: 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.
Nutrition Facts1 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.
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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.
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 !!!
Jul 7, 2012
this was very good