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


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Prep Time: 30 mins
Total Time: 4 hrs 30 mins
Servings: 8 servings, about 1 cup each
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Ingredients
 
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  • 2  pounds  beef stew meat, (such as chuck), trimmed and cubedOn Sale
  • 2  teaspoons  caraway seedsOn Sale
  • 1 1/2-2  tablespoons  sweet or hot paprika, (or a mixture of the two), preferably Hungarian (see Ingredient Note)On Sale
  • 1/4  teaspoon  saltOn Sale
  •     Freshly ground pepper, to tasteOn Sale
  • 1    large or 2 medium onions, choppedOn Sale
  • 1    small red bell pepper, choppedOn Sale
  • 1  14-ounce can  diced tomatoesOn Sale
  • 1  14-ounce can  reduced-sodium beef brothOn Sale
  • 1  teaspoon  Worcestershire sauceOn Sale
  • 3  cloves  garlic, mincedOn Sale
  • 2    bay leavesOn Sale
  • 1  tablespoon  cornstarch mixed with 2 tablespoons waterOn Sale
  • 2  tablespoons  chopped fresh parsleyOn Sale
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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:
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.
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
Calories 180, Total Fat 5 g, Saturated Fat 2 g, Monounsaturated Fat 2 g, Cholesterol 48 mg, Sodium 250 mg, Carbohydrate 6 g, Fiber 1 g, Protein 25 g, Potassium 298 mg. Daily Values: Vitamin A 25%, Vitamin C 35%, Iron 15%. Exchanges: Vegetable 1,Lean Meat 3 Percent Daily Values are based on a 2,000 calorie diet
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how-tos
How to Make Goulash
When you're in the mood for a hearty meal but want something other than the usual beef stew, why not learn how to make goulash? This Hungarian stew was once the food of poor shepherds--in fact, that's how the dish got its name, which is derived from "gulyas," the Hungarian word for shepherd. Goulash recipes have been around for hundreds of years, and while the dish has meager origins, it's now prepared in even the most well-to-do Hungarian kitchens and upscale restaurants.

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Hungarian Goulash
Hungarian Goulash

Layer the vegetables, meat and tomato mixture in your slow cooker in the morning and leave it until dinner. Just make the noodles, and this beef dinner is done.

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