Hungarian Beef Goulash

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Here’s another hearty winter stew, Hungarian Beef Goulash. I know my grandmother used to make this all the time for my grandfather because he was Russian and loved this Eastern European dish. (Yes! Little known fact, I’m a quarter Russian!!) However, this was my first time making this and I’m not sure if it really came out right. It didn’t taste much different than a regular beef stew. There is a possibility I may have not been paying attention and didn’t add enough paprika which is a signature ingredient. I have other Goulash recipes I’d like to try to get the right taste for Hungary’s national dish (according to Cooking Light) but I doubt I’d make this particular recipe again. I did also forget to add the lemon juice at the end, maybe that was the missing ingredient?? (again, not paying attention…) It wasn’t horrible, just not memorable…. If anyone can recommend a good goulash recipe I’m all ears….

Overall – 2.5 stars 

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Beef Goulash


Hungary’s national dish is a meat stew flavored with paprika and caraway seeds. Browning the meat first yields the most flavorful result. You can also serve over egg noodles.


1 1/2 pounds boneless chuck roast, trimmed and cut into 1-inch pieces
1/4 cup all-purpose flour (about 1 ounce)
1 1/4 teaspoons salt, divided
3/4 teaspoon freshly ground black pepper, divided
1 tablespoon butter
4 cups chopped onion (about 2 large)
2 garlic cloves, minced
2 tablespoons paprika
1 tablespoon red wine vinegar
1 cup chopped plum tomato (about 3)
1/2 teaspoon caraway seeds, crushed
2 bay leaves
1/2 cup water
1 (14-ounce) can fat-free, less-sodium beef broth
2 1/2 cups cubed peeled Yukon gold or red potato (about 1 pound)
1 tablespoon fresh lemon juice
Dredge beef in flour; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Melt butter in a Dutch oven over medium-high heat. Add beef; cook 8 minutes, browning on all sides. Remove beef from pan. Add onion and garlic to pan; sauté 10 minutes or until lightly browned. Stir in paprika and vinegar; cook for 2 minutes. Return beef to pan. Add the tomato, caraway seeds, and bay leaves; cook 3 minutes. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/2 cup water, and broth; bring to a boil. Cover, reduce heat, and simmer 1 hour and 45 minutes. Add potato; cover and cook 1 hour and 15 minutes or until very tender. Stir in remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and juice. Discard bay leaves.Yield:  8 servings (serving size: 1 cup)CALORIES 242 (23% from fat); FAT 6.1g (sat 2.6g,mono 2.3g,poly 0.4g); PROTEIN 24.2g; CHOLESTEROL 47mg; CALCIUM 31mg; SODIUM 517mg; FIBER 2.5g; IRON 2.8mg; CARBOHYDRATE 22.4g Cooking Light, JANUARY 2007

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2 Comments »

  1. Psychgrad said

    This looks good!

  2. foodiedani said

    Thanks! Great site by the way!

    Dani

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