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Hungarian Beef Goulash

January/February 2008

Your rating: None Average: 3.6 (487 votes)

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.



READER'S COMMENT:
"Sounds good, but I've never had goulash with tomatos in it. Once upon a time had a wonderful recipe, but over the years it's disappeared, and since my memory is far from good I'm sure I'll make a beef soup. What I do remember is AT...

46 Reviews for Hungarian Beef Goulash

04/12/2012
Anonymous
Great with changes

Definitely needs more spices so I spruced it up a bit by using sazon, paprika, garlic powder, italian seasoning, salt and pepper and a ton of fresh garlic and onions. Also, used flour instead of cornstarch, I like a thicker goulash than what this is supposed to be.

low calorie
Comments (1)

16 comments

Anonymous wrote 1 year 50 weeks ago

There went the low sodium

There went the low sodium factor I was hoping for! :-)

03/08/2012
Anonymous
Good base recipe

I made this tonight and as I said above, it's a good base recipe. I followed the directions exactly...with the following changes: for my tomatoes, I used canned tomatoes with Italian spices (it was what I had on hand). I also added some left over roasted red and green peppers with onions from a previous meal. I added garlic salt as well. We ate ours over couscous and I think the flavor combination really made this worth eating. You really have to add a few extras to get a good delicious meal out of it. The beef comes out so juicy and tender from the slow cooker!

Easy, make ahead, crock pot, healthly
Comments
03/03/2012
Anonymous
Good, but needs more flavor

This is a very good recipe to begin with, but it definitely needs more flavor. It is bland if you only follow the recipe. My uncle is Hungarian and makes something very similar to this. He uses an envelope of brown gravy mix (instead of the corn starch and water), he puts some A-1 sauce in it and uses the Hungarian type of paprika. He also uses green bell peppers as well as red. It is very good. This recipe is a great starter, but I would suggest adding items to suit your tastes.

Easy, inexpensive
Comments
02/15/2012
Anonymous
Recipe needs adjusting

I made a lot of changes to this recipe. It was bland as written, overly beefy, and didn't properly thicken.
1. First, I tried doubling the cornstarch and that didn't really help too much. I ended up adding about a tablespoon of flour mixed with a few tablespoons of water and that did the trick.
2. I doubled the paprika and mixed hot and sweet as the recipe recommended. I'm sure I used way more salt than called for.
3. I added peas to it just to give it some kind of veggie.
4. I used stewed tomatoes which are a little more flavorful than just diced.
5. It really just ended up tasting like a pot of beef. If I made this again, I would have used mushroom broth instead of beef broth and added crimini mushrooms.
6. I've found that all the slow cooker recipes need more time to cook than suggested in the recipes. I'm sure this varies with the quality of your slow cooker. Mine is cheap, so it probably takes longer. I cooked this on high for a good 6 or so hours.

Easy, inexpensive, and pretty healthy!
Comments
02/11/2012
Anonymous
With some changes - Excellent!

My mom always tells me to "add" to recipes for flavor. We like robust foods. So, after reading some of the reviews, I decided "adding" was a necessity. I prepared the meat as directed, using a bit more of the Hungarian hot paprika, Desert Spices (a blend of cumin,coriander, garlic, black pepper and Cayenne,) light salt and pepper and a small amount of crumbled brown sugar. Topped the meat with large chunks of belll pepper and 2 minced onions. I sauteed plenty of garlic cloves and about a 1/4 onion, with mushrooms and celery. Then added the diced tomatoes, a teaspoon or so of tomato paste, a 1/4 of the amount of beef broth, the Worcestershire sauce, and about 4 oz of merlot wine to simmer, with Italian blend dry herbs. I poured this combo on top of the veggies in the crock pot. Added a bit of granulated garlic, bay leaf, pepper, and let it cook! - I added, as directed, the corn starch. I coupled the Goulash with egg noodles, lightly tossed with reduced fat sour cream and poppy seeds. Served each plate with the warm noodles covered in the Goulosh. Yummola!

low fat and hearty,
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