Hungarian Beef Goulash
Recipe from EatingWell

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.


Hungarian Beef Goulash

by 15  people


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

1.
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 HungarianDeli.com and penzeys.com.
2.
MAKE AHEAD TIP: 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.
Nutrition information
Per Serving: cal. (kcal) 180, Fat, total (g) 5, chol. (mg) 48, sat. fat (g) 2, carb. (g) 6, Monosaturated fat (g) 2, fiber (g) 1, pro. (g) 25, vit. A (IU) 1214.76, vit. C (mg) 20.67, sodium (mg) 250, Potassium (mg) 298, iron (mg) 2.7, Vegetables () 1, Lean Meat () 3, Percent Daily Values are based on a 2,000 calorie diet
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