I found that the taste of caraway overwhelmed the dish; perhaps this was because I ground the caraway seeds in a spice grinder rather than crushing them.
Hungarian Beef Goulash
From EatingWell: 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.
55 Reviews for Hungarian Beef Goulash
I put everything in the crockpot together, didn't see a need to do part in pan first. I also didn't do cornstarch. I didn't have caraway so I used a bit of cumin. It came out okay, not my favorite but edible.
Forgot the cornstarch part & the parsley. Didn't matter---yum! Served it over gnocchi and thought that was a perfect pairing. Skipped warming the broth/tomatoes mixture on the stove first---saw no need, just dumped it all in on top of the meat/veg. Next time I will use something different than chuck, probably a round steak, for ease and fat content. Great comfort food, perfect spicing we thought.
I thought it was very tasty, regardless of it's resemblance to true goulash. It took a bit more than the recommended amount of corn starch to thicken it up to my liking. I also added a bit of fat free sour cream to my plate. I suppose that's more like a paprikash or a stroganoff, but I thought it added a bit of something nice to the flavor and the texture.
The smell of this dish met us as we walked through the back door...yummmmm. We enjoyed it with a loaf of crusty bread, salad and a glass of merlot. My husband was quick to comment "this is a keeper".