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
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
- 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.
- 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
- the beef is very tender, 4 to 4 1/2 hours on high or 7 to 7 1/2 hours on low.
- 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.
Per serving (recipe makes 8 servings, about 1 cup each)
|Mono Saturated Fat||2g|