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top view of a serving of Hungarian goulash in white bowls
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5 from 2 votes

Hungarian Goulash

Tender pieces of beef, diced onion, carrot, and potatoes are cooked in a savory broth seasoned with paprika to create this cozy Hungarian goulash.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dinner, Main Course
Cuisine: American
Diet: Gluten Free
Servings: 4
Author: Melissa Griffiths

Ingredients

  • 4 tablespoons salted butter
  • 1 cups diced white onion about 1/2 large onion
  • 1 cup diced carrot about 2 large carrots m
  • 1 1/2 cups diced potatoes about 2 medium russet potatoes
  • 1 1/2 tablespoons paprika
  • 1 teaspoon coarse sea salt
  • 1 teaspoon garlic powder
  • 2 pounds stew meat
  • 4 cups beef broth

Instructions

  • In a large pot, melt the butter over medium heat. Once the butter is completely melted, add the diced onions, carrots, and potatoes. Allow the veggies and potatoes to cook over medium heat for about 5 minutes, or until the onions are soft and translucent.
  • Add the beef, paprika, salt, and garlic to the pot and stir to combine. Add the beef broth and stir again.
  • Place a lid on the pot and reduce the heat to low. Allow the goulash to simmer for 15 minutes, or until the beef is cooked all the way through.
  • Serve and enjoy!

Notes

  • In addition to russet potatoes, you can also use Yukon gold potatoes or baby red potatoes. Just make sure you have about 1 1/2 cups of potatoes no matter what kind you are using.
  • You can usually find pre-diced stew meat near the steaks at your local grocery store. However, if you can’t find any you can get about 2 pounds of either flank or chuck steak and cut it yourself. You will want the beef to be cut into about 1 inch chunks.
  • Don’t worry about cooking the beef when you add it to the pan. It will cook all the way through as it sits in the beef broth.
  • You can store your leftover goulash in the fridge for up to 4 days. You can also freeze this goulash for up to 2 months.
  • Refrigerated leftovers should be reheated in the microwave for about a minute in a small bowl covered with a paper towel.
  • Frozen goulash should be thawed in the fridge and then reheated in a large pot over medium-high heat.

Nutrition

Serving: 1 of 4 servings | Calories: 534kcal | Carbohydrates: 23g | Protein: 56g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 171mg | Sodium: 1722mg | Potassium: 1468mg | Fiber: 4g | Sugar: 4g | Vitamin A: 6991IU | Vitamin C: 20mg | Calcium: 97mg | Iron: 6mg

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