My version of Hungarian Goulash with melt-in-your mouth, tender beef that’s been slowly cooked in an incredibly rich broth. Tasty, comforting and perfect for the whole family!
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Notes
- If you only have caraway seeds that are not ground use a mortar and pestle to grind them a bit.
- Carrots or potatoes can be added to the stew as well. If adding them, add them 45 minutes before the beef is done cooking. Add more beef broth or water as needed.
- Hungarian Goulash is all about the paprika, so you’ll want a good quality Hungarian sweet paprika and you’ll want to use at least 3 to 4 tablespoons of it.
- Brown the beef well: Before adding the beef to the pot, be sure to brown it well on all sides. This will add depth of flavor and color to the goulash.
- Simmer low and slow: Hungarian goulash is best cooked over low heat for a long period of time. This allows the flavors to meld together and the beef to become tender and flavorful.
- Serve with traditional accompaniments: Serve Hungarian goulash with traditional accompaniments such as bread, egg noodles, or dumplings. A dollop of sour cream and chopped fresh parsley or chives is also a popular garnish.
- Hungarian goulash can be stored in an airtight container in the refrigerator for up to 3-4 days. It can also be frozen for up to 3 months.
Nutrition Information
Serving: 1servingCalories: 361kcal (18%)Carbohydrates: 8g (3%)Protein: 30g (60%)Fat: 24g (37%)Saturated Fat: 8g (50%)Polyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 98mg (33%)Sodium: 704mg (31%)Potassium: 899mg (26%)Fiber: 2g (8%)Sugar: 4g (4%)Vitamin A: 1472IU (29%)Vitamin C: 6mg (7%)Calcium: 55mg (6%)Iron: 4mg (22%)
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
