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Beef Goulash Recipe

Looking for a Goulash Recipe?A good old Hungarian goulash recipe made with onions,beef stew,paprika & Worcestershire sauce. Enjoy! Beef Goulash picture

Summary

Preparation Time8 MinCooking Time1 Hr 20 Min

Ready In1 Hr 28 MinDifficulty LevelMedium

Health IndexAverageServings6

CuisineEuropeanCourseMain Dish

TasteSavourMethodBraised

Main IngredientBeefInterest GroupEveryday

Ingredients

	Beef stew meat	2 Pound
	Butter	1⁄2 Cup (8 tbs) (1 stick)
	Chopped onion	1 Medium
	Paprika	2 Teaspoon
	Salt	3⁄4 Teaspoon
	Worcestershire sauce	1 Teaspoon
	Flour	2 Tablespoon
	Garlic powder	2 Teaspoon
	Beef bouillon	14 Gram
	Tomato sauce	2 Can (20 oz) (Del Monte)
	Water	4 Cup (64 tbs)

Nutrition Facts

Serving size

Calories 648 Calories from Fat 395

% Daily Value*

Total Fat 44 g68.1%

Saturated Fat 17.4 g87.2%

Trans Fat 0 g

Cholesterol 159.8 mg53.3%

Sodium 383.3 mg16%

Total Carbohydrates 18 g5.9%

Dietary Fiber 2.9 g11.7%

Sugars 7.1 g

Protein 43 g87%

Vitamin A 41% Vitamin C 27.5%

Calcium 5.1% Iron 20%

*Based on a 2000 Calorie diet

Directions

In a pan,melt butter & add onion & meat to the butter.Sprinkle garlic powder & paprika on the meat,saute meat till it changes color to brown.After it turns brown pour in the cans of tomato sauce to meat,add beef bullion to the cans & add to the boiling water to dissolve,add this to goulash.Pour in 2 cups of water into it. Add Worcestershire sauce, cover and cook on low flame 2 hours.
When the meat turns tender,thicken the liquid in the meat by adding flour to it.
Serve it hot over rice or eat it with bread & butter.

Comments

Comments: 3 | Add a Comment

seraphim says :

Sorry, but there is nothing HUngarian about a Worchester sauce, leave that one out, and why use garlic powder, if you can use the real one, i mean real garlic, diced. And dont use the boullion. Put there a plenty of vegetables, mainly paprika, fresh tomatoes, a lot of onion (as the base, and also in the middle of the cooking) , garlic and the most important is - potatoes. It will give your goulash structuire and flavor. and 1 and a half hour is never enough for beef to cook, cook it slowly, so that the meat is tender

Posted on: 21 August 2010 - 1:27am

shantihhh says :

Hungarian Gulyasleves (goulash) is also yummy with dumplings those made with potatoes or semolina a terrific. Often it is served with buttered noodles-hand made. Sometimes carraway seed is added to Goulash, but the key is to use good Hungarian papriks and good meat. I use smoked paprika sometimes for a real earthy flavour. Czech Goulash is served With Bread Dumplings, lamb goulash is served with sweet/sour red cabbage, and potato dumplings. Goulash and also Goulash Soup are very popular all over Eastern Europe and each country and each cook has their own slant. All that I have eaten are wonderful. Shanti/Mary-Anne

Posted on: 9 February 2008 - 8:59pm