Dinner
Hungarian Beef Goulash
Beef chuck simmers slowly with onions, red bell pepper, tomatoes, and broth, its deep paprika and caraway perfume rising as the meat turns spoon-tender. The finished sauce is velvety, savory, and warmly spiced, perfect for soaking into bread or noodles.
- Total
- 4 hr 50 min
- Prep
- 20 min
- Cook
- 4 hr 30 min
- Serves
- 8
Nutrition per Serving
- Calories
- 168
- Protein
- 23g
- Carbs
- 6g
- Fat
- 5g
- Fiber
- 1g
- Sugar
- 3g
- Sodium
- 338mg
Ingredients
- 2 lb beef stew meat, (such as chuck), trimmed and cubed
- 2 tsp caraway seeds
- 1 1/2-2 tablespoons sweet or hot paprika, (or a mixture of the two), preferably Hungarian (see Ingredient Note)
- 1/4 tsp salt
- Freshly ground pepper, to taste
- 1 large or 2 medium onions, chopped
- 1 small red bell pepper, chopped
- 1 14-ounce can diced tomatoes
- 1 14-ounce can reduced-sodium beef broth
- 1 tsp Worcestershire sauce
- 3 clove garlic, minced
- 2 bay leaves
- 1 tbsp cornstarch mixed with 2 tablespoons water
- 2 tbsp chopped fresh parsley
Instructions
- 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.
- 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.
- 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.