PREP TIME: 30 MINS | COOK TIME: 1 HR 30 MINS | TOTAL TIME: 2 HRS | SERVINGS: 6
This delicious Hungarian Goulash is a warm, comforting beef stew or soup with a rich paprika seasoned broth. It’s one of my favourite and go-to for cold weather day served over some homemade noodles with bread or biscuit on the side.
Warm days are almost over, and we are welcoming winter in a couple of days. I can already feel the cold breeze, and I am already excited about my new sweater collection! It’s my family’s tradition to welcome winter with warm beef stew or soup. And nothing beats a bowl of this very comforting, mouth-watering goulash with tender pieces of beef, onions, and tomatoes (ALL simmered in a savoury beef broth). Also, this goulash freezes well and reheats quickly for an easy and quick meal.
Ingredients
1 ½ lb stewing beef trimmed and cut into 1-inch cubes
2 tsp butter or lard (preferred)
2 medium onions
1 c. diced tomatoes canned
¼ c. flour
2 tbsp paprika
2 c. beef broth or water
1 tsp salt
¼ tsp pepper
1 tsp caraway seeds
Optional:
3 c. potatoes optional
1 ½ c. carrots optional
How to make Hungarian Goulash
Step 1: Melt the butter in a large pot. Once the butter has melted, add the onion to the pot and cook until clear. Add the caraway seeds and paprika, then stir.
Step 2: Dredge the stew beef with flour in a bowl. To the onion mixture, add the beef and continue to cook for approximately 2 to 3 minutes.
Step 3: Gradually add around 1/4 cup of the beef broth to the pot. Deglaze the pot to remove the bits off the bottom before adding in the rest of the broth, diced tomatoes, potatoes, and carrots. To taste, season with salt and pepper.
Step 4: Stir the goulash and bring it to a boil. Once boiling, decrease the heat and simmer for approximately 1 ½ -2 hours or until tender.
NUTRITION FACTS:
Calories: 427 | Carbohydrates: 26g | Protein: 25g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 84mg | Sodium: 662mg | Potassium: 1188mg | Fiber: 5g | Sugar: 4g | Vitamin A: 6585IU | Vitamin C: 20.5mg | Calcium: 92mg | Iron: 7mg
Ingredients
- 1 ½ lb stewing beef trimmed and cut into 1-inch cubes
- 2 tsp butter or lard (preferred)
- 2 medium onions
- 1 c. diced tomatoes canned
- ¼ c. flour
- 2 tbsp paprika
- 2 c. beef broth or water
- 1 tsp salt
- ¼ tsp pepper
- 1 tsp caraway seeds
- Optional:
- 3 c. potatoes optional
- 1 ½ c. carrots optional
Instructions
Step 1: Melt the butter in a large pot. Once the butter has melted, add the onion to the pot and cook until clear. Add the caraway seeds and paprika, then stir.
Step 2: Dredge the stew beef with flour in a bowl. To the onion mixture, add the beef and continue to cook for approximately 2 to 3 minutes.
Step 3: Gradually add around 1/4 cup of the beef broth to the pot. Deglaze the pot to remove the bits off the bottom before adding in the rest of the broth, diced tomatoes, potatoes, and carrots. To taste, season with salt and pepper.
Step 4: Stir the goulash and bring it to a boil. Once boiling, decrease the heat and simmer for approximately 1 ½ -2 hours or until tender.
