Like That? Try This: Hungarian Goulash
PIN IT!As a woman with Hungarian heritage, I’m surprised I didn’t try this recipe sooner. My mother used to make her own version of this traditional recipe with elbow macaroni, ground beef, bacon and onions. It was more a casserole than a stew, but it was absolutely delicious. Even though the Hungarian will argue that Goulash is neither a stew or a soup, the thick consistency and flavor is very replicative of beef stew, a favorite in my home and the homes of many.
However, don’t confuse the two when you are out to eat at a Hungarian restaurant or traveling abroad in Budapest. Goulash has it’s own spices and ingredients that make it different than beef stew. Even though I love my mothers casserole Goulash, I wanted to try this version before I decided which one I liked more. Although Elliot could have sworn it was beef stew, a more discerning pallet like myself could tell the difference. (I wouldn’t have know had I not made it, I’ll admit). The jury is still out on which style I like more (I’m a sucker for stews but love a crispy casserole). I guess this just means we’ll do another taste test when the weather dips!
So if you are a fan of beef stew, try this recipe out for a spicier and less hearty stoup (not a soup and not quite a stew)! I served it over egg noodles, but you can eat it alone or over gnocchi. This recipe makes 8 servings.
What You’ll Need:
- 2 pounds beef stew meat, (such as chuck), trimmed and cubed
- 2 teaspoons caraway seeds
- 1 1/2-2 tablespoons sweet or hot paprika, (or a mixture of the two), preferably Hungarian (see Ingredient Note)
- 1/4 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
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 2 tablespoons chopped fresh parsley
How To Make It:
- 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.
- Pour tomatoes, broth, Worcestershire sauce and garlic over the beef and vegetables.
- 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. Stir occasionally.
- 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.
Nutritional Information per serving [one cup]: 180 calories, 5 grams of fat, 25 grams of protein and 1 gram of fiber.
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