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Hungarian Goulash
5.0 (783 reviews)
Tender beef and potatoes in a beefy broth seasoned with paprika.
Total Time120
Servings6
427
Caloriesper servingNutrition Information
427
Calories
24 g
Fat
26 g
Carbs
25 g
Protein
5 g
Fiber
4 g
Sugar
Ingredients
- 2 medium yellow onions (diced)
- 2 teaspoons salted butter (or lard, preferred)
- 1 teaspoon caraway seeds
- 2 tablespoons paprika
- ¼ cup all-purpose flour
- 1 ½ pounds stewing beef (trimmed and cut into 1" cubes, or chuck)
- 2 cups beef broth (or water)
- 1 cup canned diced tomatoes (drained)
- 1 teaspoon salt
- ¼ teaspoon black pepper
Optional
- 1 ½ cup diced carrots (optional)
- 3 cups diced potatoes (optional)
- chopped fresh parsley (and sour cream for serving, optional)
Instructions
- 1In a large pot or Dutch oven, melt the butter over medium-low heat. Add the onion and cook until translucent, about 5 minutes. Stir in caraway seeds and paprika.
- 2In a bowl, dredge the beef with flour and shake off any excess. Add the beef to the onion mixture and cook for 2-3 minutes.
- 3Slowly add ¼ cup of beef broth while scraping up any brown bits from the bottom of the pan. Add the remaining broth, diced tomatoes, and potatoes and carrots if using. Season with salt and black pepper.
- 4Bring to a boil over medium-high heat. Once boiling, reduce the heat to a low simmer, cover, and cook for about 1 ½ -2 hours or until the beef is fork tender.
- 5Garnish with parsley if desired and serve with a dollop of sour cream.