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Hungarian Goulash

Instead of stew meat, you can use 2lbs beef chuck roast, cubed. The paprika really makes this dish, so don't cut back!

Serves 8
Ready in 180 mins
Prep time 30 mins
Cooking time 150 mins
340 calories per serving


> 4 onions, chopped
> 4 cloves garlic, minced
> 6 tbsp canola oil
> 2 lb cubed beef stew meat
> 2 tsp caraway seeds
> 1/4 cup sweet paprika
> 4 cups beef stock
> 2 large red potatoes
> 2 green bell peppers, stemmed and seeded
> 4 tomatoes


Heat the oil in a large heavy pan over low heat and sauté the onions and garlic for 5 min. Add the beef, caraway, paprika, salt (in moderation) and pepper. Raise heat to medium high and toss beef cubes with spices for 5 min. Add beef stock and bring the beef stock to the boil.
Turn the heat to low and partially cover to allow some steam to escape. Simmer 2 hours, stirring occasionally. Cut potatoes into 1-inch cubes. Roughly chop the peppers and tomatoes. Add potatoes, peppers and tomatoes to the meat mixture. Stir and continue to cook, partially covered, for 30 min.
Allow goulash to cool and then divide into 2 portions to use later in the week, or freeze and use within 3 months

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