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.

Patsy Jamieson

Used by permission. (c) Eating Well, Inc.

Hungarian Beef Goulash

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    2 pounds beef stew meat, (such as chuck), trimmed and cubed 1 14-ounce can diced tomatoes
    2 teaspoons caraway seeds 1 14-ounce can reduced-sodium beef broth
    1 1/2-2 tablespoons sweet or hot paprika, (or a mixture of the two), preferably Hungarian (see Ingredient Note) 1 teaspoon Worcestershire sauce
    1/4 teaspoon salt 3 cloves garlic, minced
    Freshly ground pepper, to taste 2 bay leaves
    1 large or 2 medium onions, chopped 1 tablespoon cornstarch mixed with 2 tablespoons water
    1 small red bell pepper, chopped 2 tablespoons chopped fresh parsley


    Prep: 30 min Total: More than 60 min
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    • 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 the beef is very tender, 4 to 4 1/2 hours on high or 7 to 7 1/2 hours on low.

    • 3

      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.


    Ingredient Note: Paprika specifically labeled as "Hungarian" is worth seeking out for this dish because it delivers a fuller, richer flavor than regular or Spanish paprika. Find it at specialty-foods store or online at and

    nutritional information

    1 g
    5 g
    Saturated Fat:
    2 g
    7 g
    25 g
    340 mg
    Monounsaturated Fat:
    2 g
    1 vegetable, 3 lean meat
    49 g
    Carbohydrate Servings:
    288 mg
    Nutrition Bonus:
    Zinc (40% daily value), Vitamin C (35% dv), Vitamin A (25% dv), Iron (15% dv).
    Added Sugars:
    0 g
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