Total TimePrep: 20 min. Cook: 7 hours
- 3 medium onions, chopped
- 2 medium carrots, chopped
- 2 medium green peppers, chopped
- 3 pounds beef stew meat
- 3/4 teaspoon salt, divided
- 3/4 teaspoon pepper, divided
- 2 tablespoons olive oil
- 1-1/2 cups reduced-sodium beef broth
- 1/4 cup all-purpose flour
- 3 tablespoons paprika
- 2 tablespoons tomato paste
- 1 teaspoon caraway seeds
- 1 garlic clove, minced
- Dash sugar
- 12 cups uncooked whole wheat egg noodles
- 1 cup reduced-fat sour cream
- Place the onions, carrots and green peppers in a 5-qt. slow cooker. Sprinkle meat with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a large skillet, brown meat in oil in batches. Transfer to slow cooker.
- Add broth to skillet, stirring to loosen browned bits from pan. Combine the flour, paprika, tomato paste, caraway seeds, garlic, sugar and remaining salt and pepper; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over meat. Cover and cook on low for 7-9 hours or until meat is tender.
- Cook noodles according to package directions. Stir sour cream into slow cooker. Drain noodles; serve with goulash.
Test Kitchen Tips
Nutrition Facts2/3 cup goulash with 1 cup noodles: 388 calories, 13g fat (4g saturated fat), 78mg cholesterol, 285mg sodium, 41g carbohydrate (5g sugars, 7g fiber), 31g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1 fat.
May 27, 2020
I agree with another reader, Please leave your debates and cooking processes in another forum. I know personally I read these reviews to see whether or not the person or family enjoyed the recipe after they have made it and eaten it. I need no other information. This sounds good but I will not comment until I have tried it. Thanks!
May 27, 2020
I agree 1000% with peetzaguy. For all of you Whiny Wandas saying this isn't authentic, it's not real; if you don't like a recipe that is posted on here either (a) don't make it or (b) submit your own version. Every region, in every country makes the same dish differently than the next( Southern Italy makes a dish differently from Norther Italy). Heck sometimes it even goes by a different name. Sheesh! It's not that big a deal.
May 19, 2020
i made this today and my husband thought it was delicious and i did too so good with sour cream but i don’t think i cut enough onions it said three medium but i cut up two big ones instead and i couldn’t find wheat egg noodles so i used the plain
Apr 2, 2020
This might be an okay recipe, but I do agree that to call it "Hungarian" is not exactly accurate. It's also more like a porkolt or paprikas that it is a gulyas. I'm sure it's tasty enough, but the name is misleading.
Feb 29, 2020
Very bland and tasteless. Would not make again.
Nov 10, 2019
Seriously, those of you with your panties in a wad because this isn't a recipe for gulyas embarrass yourselves. The contributor didn't claim it was a soup recipe. It's goulash which is considered a STEW in this country anyway. Please go look for something else to offend you. Very nice recipe if you're looking for something that will warm you on a cold day and stick to your ribs. I prefer to rate recipes on their own merit rather than any changes, additions, or deletions and this one can stand on its own.
Oct 14, 2019
I will try this very soon, from the ingredients I like it very much and like another reviewer my family likes Mushrooms in it as well. I cannot believe how people react to a recipe. Thankfully most are older reviews and I hope for y’all that time has healed the wounds over authentic or not authentic. Tastes differ and have some imagination of your own! Good luck to everyone giving this a chance, sounds like a good base for me.
May 31, 2019
Great recipe. Some people are confusing Goulash/Gulasch with Gulaschsuppe which is a very different recipe.
Dec 16, 2018
Probably you can call this goulash but it is definitely not a Hungarian gulyas recipe. Not even close. The real Hungarian gulyas is a rich delicious soup.
Jul 3, 2018
I have been searching for a recipe for Beef Hungarian Goulash and this was my first one tried. I love it and so did my husband. The flavors grew more powerful as it slow cooked all day. I served it on Kluski noodles (Mrs. Weiss is the true ones to buy) which are a German style noodle. Had more body to the noodle then an egg noodle. I am going to try making spatzels next time I make it. One thing I will try not combining the flour with the paste, paprika, etc, add the flour to the broth first because it clumped and had a hard time dissolving into the ingredients. I also used Hungarian Paprika. This recipe will be a favor in my family.