Hungarian Goulash

Serves: 6
Total Calories: 512


1 1/2 pounds stew beef, cubed
1 onion, chopped
2 cloves garlic, crushed
2 tablespoons tomato paste
1 cup water, divided
1 tablespoon Hungarian paprika
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup all-purpose flour
1/4 cup sour cream
1 (16-ounce) package elbow macaroni, cooked


Place beef in a slow cooker; top with onion and garlic. In a small bowl, combine tomato paste, 1/2 cup water and seasonings; drizzle over beef mixture. Cover and cook on low setting for 8 to 9 hours. Shortly before serving, turn slow cooker to high setting. In a small bowl, mix flour, remaining water and sour cream until smooth; stir into beef mixture. Cook, uncovered, on high setting for 10 to 15 minutes, until slightly thickened. Serve goulash over cooked macaroni.

Tip: A spoonful or two of tomato paste adds rich flavor to stews and roasts. If you have a partial can left over, freeze the rest in an ice cube tray, then pop out cubes and store in a freezer bag. Frozen cubes can be dropped right into simmering dishes...there’s no need to thaw!

Nutritional Facts:

Serves: 6
Total Calories: 512
Calories from Fat: 82

This Hungarian Goulash recipe is from the Weeknight Dinners Cookbook. Download this Cookbook today.

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