Hungarian Goulash

Add Hungarian flavors to your dinner table with this traditional beef and pasta goulash – a hearty meal for six.

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Prep Time 30 min
Total Time 2 hr 10 min
Servings 6

Ingredients

1: tablespoon vegetable oil or bacon drippings

1 1/2: lb boneless beef chuck, tip or round roast or boneless pork shoulder, cut into 3/4-inch cubes

1/2: cup beef broth

3: tablespoons paprika

1 1/2: teaspoons salt

1/2: teaspoon caraway seed

1/4: teaspoon pepper

3: large onions, chopped (3 cups)

2: cloves garlic, finely chopped

1: can (14.5 oz) diced tomatoes, undrained

1/4: cup cold water

2: tablespoons all-purpose flour

6: cups hot cooked egg noodles

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Directions

1 In 4-quart Dutch oven or 12-inch skillet, heat oil over medium heat. Cook beef in oil about 15 minutes, stirring occasionally, until brown; drain.
2 Stir in remaining ingredients except water, flour and noodles. Heat to boiling; reduce heat. Cover; simmer about 1 hour 15 minutes, stirring occasionally, until beef is tender.
3 In tightly covered container, shake water and flour until mixed; gradually stir into beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve over noodles.

EXPERT TIPS

Expert Tips

All paprika is made from ground sweet peppers and ranges in flavor from sweet to mild or hot. Look for Hungarian paprika for a fuller, sweet flavor or for hot if you prefer a bite.

For 7 grams of fat and 335 calories per serving, omit vegetable oil; spray Dutch oven with cooking spray before heating. Decrease beef to 1 lb. Use noodles made without egg yolks.

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