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Hungarian Beef Goulash

Hungarian Beef Goulash

This streamlined goulash skips the step of browning the beef, and instead coats it in a spice crust to give it a rich mahogany hue. This saucy dish is a natural served over whole-wheat egg noodles. Or, for something different, try prepared potato gnocchi or spaetzle.


8 servings, about 1 cup each

Prep Time

30 minutes

Total Time

4 1/2-8 hours


  • 2pounds beef stew meat (such as chuck), trimmed and cubed
  • 2teaspoons caraway seeds
  • 1 1/2tablespoons sweet or hot paprika (or a mixture of the two), preferably Hungarian
  • 1/4teaspoon salt
  • Freshly ground pepper to taste
  • 1large or 2 medium onions, chopped
  • 1small red bell pepper, chopped
  • 114-ounce can diced tomatoes
  • 114-ounce can reduced-sodium beef broth
  • 1teaspoon Worcestershire sauce
  • 3cloves garlic, minced
  • 2bay leaves
  • 1tablespoon cornstarch mixed with 2 tablespoons water
  • 2tablespoons chopped fresh parsley


  1. Place beef in a 4-quart or larger slow cooker. Crush caraway seeds with the bottom of a saucepan. Transfer to a small bowl and stir in paprika, salt and pepper. Sprinkle the beef with the spice mixture and toss to coat well. Top with onion and bell pepper.
  2. Combine tomatoes, broth, Worcestershire sauce and garlic in a medium saucepan; bring to a simmer. Pour over the beef and vegetables. Place bay leaves on top. Cover and cook until
  3. the beef is very tender, 4 to 4 1/2 hours on high or 7 to 7 1/2 hours on low.
  4. Discard the bay leaves; skim or blot any visible fat from the surface of the stew. Add the cornstarch mixture to the stew and cook on high, stirring 2 or 3 times, until slightly thickened, 10 to 15 minutes. Serve sprinkled with parsley.


Paprika labeled “Hungarian” is worth seeking out for this recipe. It delivers a fuller, richer flavor than regular paprika.

Cover and refrigerate for up to 2 days or freeze for up to 4 months. | Prep ahead: Trim beef and coat with spice mixture. Prepare vegetables. Combine tomatoes, broth, Worcestershire sauce and garlic. Refrigerate in separate covered containers for up to 1 day.

Nutrition Facts

Per serving (recipe makes 8 servings, about 1 cup each)

Calories 177kcal
Carbohydrate Total 7g
Total Sugars 3g
Added Sugars 0g
Fiber 1g
Total Fat 5g
Saturated Fat 2g
Mono Saturated Fat 2g
Cholesterol 49mg
Sodium 340mg
Protein 25g
Potassium 288mg
Calcium 31mg
Chromium 2mcg
Folate 17mcg
Vitamin E 1mg
Zinc 6mg
Vitamin B3 4mg