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Hungarian Goulash

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By Betty Crocker Kitchens
Updated Feb 10, 2016
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Goulash is a stew or soup filled with meat and vegetables, and this Hungarian Goulash gets its flavor punch from paprika – a spice made from ground sweet peppers, that ranges in flavor from sweet to mild or hot. Our version is served over a plate of freshly cooked egg noodles for a hearty comfort food dinner that can be served any night of the week.

Hungarian Goulash

  • Prep Time 30 min
  • Total 2 hr 10 min
  • Servings 6
  • Ingredients 13
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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
Make With
Progresso Broth

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

Nutrition

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
170
Trans Fat
1/2g
% Daily Value*:
Vitamin A
50%
50%
Exchanges:
Free
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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