Hungarian Beef Goulash

Hungarian Beef Goulash

51 Reviews
From: EatingWell Magazine, January/February 2008

This streamlined goulash skips the step of browning the beef, and instead coats it in a spice crust to give it a rich mahogany hue. This saucy dish is a natural served over whole-wheat egg noodles. Or, for something different, try prepared potato gnocchi or spaetzle.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 2 pounds beef stew meat, (such as chuck), trimmed and cubed
  • 2 teaspoons caraway seeds
  • 1½-2 tablespoons sweet or hot paprika, (or a mixture of the two), preferably Hungarian (see Ingredient Note)
  • ¼ teaspoon 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 teaspoon Worcestershire sauce
  • 3 cloves garlic, minced
  • 2 bay leaves
  • 1 tablespoon cornstarch mixed with 2 tablespoons water
  • 2 tablespoons chopped fresh parsley


  • Active

  • Ready In

  1. 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.
  2. 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
  3. the beef is very tender, 4 to 4½ hours on high or 7 to 7½ hours on low.
  4. 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.
  • Make Ahead Tip: Cover and refrigerate for up to 2 days or freeze for up to 4 months. | Prep ahead: Trim beef and coat with spice mixture. Prepare vegetables. Combine tomatoes, broth, Worcestershire sauce and garlic. Refrigerate in separate covered containers for up to 1
  • Ingredient Note: Paprika specifically labeled as “Hungarian” is worth seeking out for this dish because it delivers a fuller, richer flavor than regular or Spanish paprika. Find it at specialty-foods store or online at and
  • For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker.

Nutrition information

  • Serving size: 1 cup
  • Per serving: 168 calories; 5 g fat(2 g sat); 1 g fiber; 6 g carbohydrates; 23 g protein; 17 mcg folate; 67 mg cholesterol; 3 g sugars; 0 g added sugars; 1,333 IU vitamin A; 23 mg vitamin C; 29 mg calcium; 2 mg iron; 338 mg sodium; 273 mg potassium
  • Nutrition Bonus: Vitamin C (38% daily value), Vitamin A (27% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 1 vegetable, 3 lean meat

Reviews 51

November 17, 2015
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By: ivan
needs character with the noodles add sour cream to the cooked egg noodles immediately after cooking and serve goulash over the noodles.
September 18, 2015
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By: EatingWell User
Leftovers my reason for writing is a question>>Does this freeze well? Pros: crockpot easy
July 23, 2015
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By: EatingWell User
Gulyas was originally made by the shepherds when attending their flocks. It is a simple dish so they would not have had Worcestershire sauce, nor any of the other variants you have added to this recipe including tomatoes. Hungarian cooks do not add tomatoes to any of their recipes! Good quality Hungarian paprika is most important and a lot of it - about 1/4 cup along with some salt and pepper and of course caraway seeds (another standard in Hungarian cooking) - that is it. I do not understand this penchant of adding tomatoes or tomato paste to everything. A big no no if you want traditional Hungarian cooking.
December 02, 2014
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By: Harriet Becker
Read reviews they help! I should of used Hungarian paprika. I hoped that would help. Salt & garlic & Hungarian spice were not there! Pros: Meat tender Cons: Needs spices Needs help!
October 25, 2014
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By: EatingWell User
this was inedible I don't know what else to say except to repeat it was bordering on disgusting. I was skeptical of the caraway right off the bat. Wish I hadn't wasted 2 lbs of stew meat. Pros: easy enough to make Cons: watery, tasteless other than caraway, way too much caraway omg
June 10, 2014
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By: EatingWell User
Workable recipe! Great base recipe. There were so many comments to read and consider. Added more spice, and doubled the salt. Since I am watching my processed food intake, I decided to cut up two sweet potato's. One I added in the beginning and let simmer. After 3 hours, I stirred and they were mush and incorporated and made a thick gravy ( thus not having to use cornstarch). At that time i added the other sweet potato and am having with a nice crusty bread!
February 10, 2014
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By: EatingWell User
Well I'm a Hungarian and this isn't Hungarian Beef goulash recipe. I always put 1 or two tomatoes and 1 green pepper in it. And onion and paprika of course. Definitely not a 14 ounce can tomatoes. No garlic, bay leaf or caraway seed. Most Hungarians don't even know what is Worcestershire sauce or cornstarch. But I always use a secret ingredient call piros arany this is basically a red pepper paste from Hungary. And I make it with noodles and potatoes and usually we eat it with lots of white bread. Its a really nice and really heavy dish. Don't ever try real goulash if u are on diet :)
November 07, 2013
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By: EatingWell User
Easy & almost fat free! I used sirloin and trimmed all fat. Would make the day before and would add more spices. Served over garlic mashed spuds. Pros: No pre cooking Cons: none
October 24, 2013
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By: EatingWell User
Needs alterations for more flavor I probably won't make this again unless I alter it. My boyfriend and I both thought it lacked flavor, especially since I used standard paprika. The leftovers were actually a little bit better than the night I made it. Pros: Easy to make Cons: Lacking in flavor
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