Hungarian Goulash Recipe

Name: Hungarian Goulash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb. beef stew meat, cut into 1-inch pieces; 1/2 c. all-purpose flour; 1 1/2 tsp. salt; 3/4 tsp. pepper; 1/4 c. vegetable oil; 1 medium onion, chopped; 1 clove garlic, minced; 1 green bell pepper, seeded and chopped; 1 1/2 c. tomato juice; 1 1/2 c. beef broth; 1 1/2 Tbsp. Hungarian paprika; 1/2 tsp. caraway seeds

Servings: persons

2 lb. beef stew meat, cut into 1-inch pieces
1/2 c. all-purpose flour
1 1/2 tsp. salt
3/4 tsp. pepper
1/4 c. vegetable oil
1 medium onion, chopped
1 clove garlic, minced
1 green bell pepper, seeded and chopped
1 1/2 c. tomato juice
1 1/2 c. beef broth
1 1/2 Tbsp. Hungarian paprika
1/2 tsp. caraway seeds

1
Combine first 4 ingredients in a zip-top plastic bag.
2
Seal bag.
3
Shake until meat is coated.
4
Remove meat from bag.
5
Reserve remaining flour mixture.
6
Brown meat in hot oil in a Dutch oven over medium-high heat, stirring constantly.
7
Add onion and garlic. Cook, stirring constantly, until onion is tender.
8
Add remaining flour mixture, green bell pepper and next 4 ingredients.
9
Bring to a boil.
10
Cover.
11
Reduce heat and simmer 1 1/2 hours or until tender, stirring often.
12
Uncover and simmer 10 minutes, stirring often.
13
Serve over noodles with a dollop of sour cream and sprinkle of paprika.

863

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 lb. beef stew meat, cut into 1-inch pieces, 1/2 c. all-purpose flour, 1 1/2 tsp. salt, 3/4 tsp. pepper, and more.

Yes, Hungarian Goulash falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hungarian Goulash

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