Hungarian Beef Goulash

Friday , 25, October 2013 Leave a comment

Hungarian Beef Goulash

Pull out your Crock Pot!! This spicy dish is¬†yummy served over a bed of Egg Noodles ūüôā


  • 2 pounds Beef Chuck, trimmed and cubed
  • 2 teaspoons Caraway Seeds
  • 1 1/2-2 tablespoons Hungarian¬† Sweet or Hot Paprika¬† (or a mixture of the two)
  • 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
  • 2 Bay Leaves
  • 1 tablespoon Cornstarch mixed with 2 tablespoons water
  • 2 tablespoons chopped fresh Parsley


  • 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.
  • Combine tomatoes, broth, Worcestershire sauce and garlic in a medium saucepan; bring to a simmer.
  • ¬†Pour over the beef and vegetables. Place bay leaves on top.
  • 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.
  • Discard the bay leaves; skim 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.

Thanks to Eating Well for this delicious recipe!

Hungarian Beef Goulash

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