Prep Time: 10 mins | Cook Time: 2 hrs 30 mins | Total Time: 2 hrs 40 mins | Servings: 5
Tender beef in a rich tomato broth with Sweet Hungarian Paprika and caraway seeds. Make this on the stovetop, oven, Instant Pot, or Slow Cooker. Either way, you are guaranteed to have the most deliciously tender beef that is gluten-free, dairy-free, and Slimming World Syn Free!
Ingredients
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olive oil cooking spray, or 2 tablespoons olive oil
2 onions, diced
3 garlic cloves sliced
1 teaspoon caraway seeds
1 teaspoon salt
2 lbs (950grams) stewing beef, trimmed of fat, cubed
2 tablespoons sweet Hungarian paprika
½ teaspoon cayenne pepper (optional – use if you like a bit of spice)
2 c. (500ml) beef stock (low sodium broth)
14 ounces (400g) chopped tomatoes
3 carrots, roughly chopped
3 potatoes, peeled and cubed (optional)
2 red bell peppers, sliced
Salt and pepper to season
Soured cream to serve (optional)
How to make Hungarian Goulash
STOVETOP & OVEN METHOD:
Step 1: Pat dry the beef and season with salt and pepper.
Step 2: Prepare the oven. Preheat it to 160 degrees C or 325 degrees F, then set the shelf on the lower third of the oven.
Step 3: In a large heavy-lidded casserole dish, heat a bit of oil or use an olive oil spray. Cook the onions gently for about 5 to 7 minutes until soft while stirring occasionally.
Step 4: Adjust the heat up a bit, then add the caraway seeds, sliced garlic, and salt to the dish. If needed, add the beef in batches. Cook the beef for a few minutes until brown.
Step 5: Remove the pan from the oven and add in the paprika. Stir well until incorporated.
Step 6: Place the pan back to the heat, then add in the beef stock, tomatoes and carrots.
Step 7: Bring the mixture to a simmer, cover, and cook for about an hour on the stove over low heat or in a 160 degrees C or 325 degrees F preheated oven.
Step 8: Remove the cover, then stir in the potatoes. Cover again and continue to cook for an hour more.
Step 9: Add in the peppers and cook for another 30 minutes.
Step 10: Adjust the seasoning (salt and freshly ground pepper) according to taste.
Step 11: Enjoy with soured cream and crusty bread.
INSTANT POT GOULASH: Add only a cup or 250 ml beef stock, if you like a thicker stew.
Step 1: Set the Instant Pot on Saute, heat the oil, and saute the onions for about 5 minutes.
Step 2: To the pot, add the garlic and caraway seeds. If needed, sear the beef in batches.
Step 3: Deglaze the pot, add a splash of stock, then stir in the paprika, carrots, and potatoes.
Step 4: Pour in the beef stock and top with the tomatoes. Make sure to not stir.
Step 5: Seal, cover, and cook at high pressure for about 35 minutes. When done, natural Release the pressure for 10 minutes, then do a manual release.
Step 6: Add in the peppers, stir, then set the Instant Pot to Saute. Cook for approximately 5 minutes until the peppers are soft. Adjust the seasoning according to taste.
SLOW COOKER METHOD: Add only a cup or 250 ml beef stock, if you like a thicker stew.
Step 1: Do steps 1 to 6 of the Stove Top Method. Then, place everything in the slow cooker along with the potatoes. Set on low and cook for 7 hours.
Step 2: Remove the cover and stir in the sliced peppers. Continue to cook for another 30 minutes or until the peppers have softened. Adjust the seasoning before serving.
Notes:
A gluten-free, dairy-free recipe with Slimming World – FREE, 13 WW SmartPoints.
Make sure to cool the stew completely before placing it on portions into suitable containers and store it in the freezer for up to 3 months.
Or store in the fridge for up to 4 days.
Nutritional Facts:
Calories: 473kcal | Carbohydrates: 32g | Protein: 44g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 118mg | Sodium: 918mg | Potassium: 1804mg | Fiber: 8g | Sugar: 8g | Vitamin A: 9152IU | Vitamin C: 89mg | Calcium: 123mg | Iron: 10mg
Ingredients
- olive oil cooking spray, or 2 tablespoons olive oil
- 2 onions, diced
- 3 garlic cloves sliced
- 1 teaspoon caraway seeds
- 1 teaspoon salt
- 2 lbs (950grams) stewing beef, trimmed of fat, cubed
- 2 tablespoons sweet Hungarian paprika
- ½ teaspoon cayenne pepper (optional – use if you like a bit of spice)
- 2 c. (500ml) beef stock (low sodium broth)
- 14 ounces (400g) chopped tomatoes
- 3 carrots, roughly chopped
- 3 potatoes, peeled and cubed (optional)
- 2 red bell peppers, sliced
- Salt and pepper to season
- Soured cream to serve (optional)
Instructions
STOVETOP & OVEN METHOD:
Step 1: Pat dry the beef and season with salt and pepper.
Step 2: Prepare the oven. Preheat it to 160 degrees C or 325 degrees F, then set the shelf on the lower third of the oven.
Step 3: In a large heavy-lidded casserole dish, heat a bit of oil or use an olive oil spray. Cook the onions gently for about 5 to 7 minutes until soft while stirring occasionally.
Step 4: Adjust the heat up a bit, then add the caraway seeds, sliced garlic, and salt to the dish. If needed, add the beef in batches. Cook the beef for a few minutes until brown.
Step 5: Remove the pan from the oven and add in the paprika. Stir well until incorporated.
Step 6: Place the pan back to the heat, then add in the beef stock, tomatoes and carrots.
Step 7: Bring the mixture to a simmer, cover, and cook for about an hour on the stove over low heat or in a 160 degrees C or 325 degrees F preheated oven.
Step 8: Remove the cover, then stir in the potatoes. Cover again and continue to cook for an hour more.
Step 9: Add in the peppers and cook for another 30 minutes.
Step 10: Adjust the seasoning (salt and freshly ground pepper) according to taste.
Step 11: Enjoy with soured cream and crusty bread.
INSTANT POT GOULASH: Add only a cup or 250 ml beef stock, if you like a thicker stew.
Step 1: Set the Instant Pot on Saute, heat the oil, and saute the onions for about 5 minutes.
Step 2: To the pot, add the garlic and caraway seeds. If needed, sear the beef in batches.
Step 3: Deglaze the pot, add a splash of stock, then stir in the paprika, carrots, and potatoes.
Step 4: Pour in the beef stock and top with the tomatoes. Make sure to not stir.
Step 5: Seal, cover, and cook at high pressure for about 35 minutes. When done, natural Release the pressure for 10 minutes, then do a manual release.
Step 6: Add in the peppers, stir, then set the Instant Pot to Saute. Cook for approximately 5 minutes until the peppers are soft. Adjust the seasoning according to taste.
SLOW COOKER METHOD: Add only a cup or 250 ml beef stock, if you like a thicker stew.
Step 1: Do steps 1 to 6 of the Stove Top Method. Then, place everything in the slow cooker along with the potatoes. Set on low and cook for 7 hours.
Step 2: Remove the cover and stir in the sliced peppers. Continue to cook for another 30 minutes or until the peppers have softened. Adjust the seasoning before serving.
Notes
A gluten-free, dairy-free recipe with Slimming World – FREE, 13 WW SmartPoints. Make sure to cool the stew completely before placing it on portions into suitable containers and store it in the freezer for up to 3 months. Or store in the fridge for up to 4 days.
