Hungarian Goulash is a deliciously tender beef, slow cooked in a rich tomato broth flavoured with sweet paprika and caraway seeds. Easy to make on your stove, slow cooker on Instant Pot and Slimming friendly too!
You will also love my Campfire Stew
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If you are looking for interesting stews to introduce into your family meals let me introduce you to Hungarian Beef Goulash!
This simple beef stew is packs a lot of flavour into few ingredients and I guarantee it will become a comfort food favourite.
Those on a slimming diet will also appreciate that this hearty stew is totally FREE, 13 Weight Watchers SmartPoints and under 500 calories per serving. It is also naturally gluten free and dairy free.
So what is Goulash?
Goulash is a traditional Hungarian beef stew, or sometimes soup, flavoured with paprika and caraway seeds. Vegetables such as potatoes, carrots, turnips and peppers are (sometimes) added to thicken the stew.
The secret to this recipe lies with the paprika – try to get Hungarian Sweet Paprika as it makes a world of difference to the flavour.
Goulash Ingredients
Choose a cut of beef that’s suitable for slow cooking, such as braising steak, shin or stewing beef. Replace the beef with pork if preferred.
- Onions and garlic
- Diced beef – I used braising steak, trimmed of any fat
- Caraway seeds
- Sweet Hungarian Paprika (you can purchase on Amazon) and a little cayenne pepper or spicy paprika if you like a bit of heat in your stew
- Chopped tomatoes
- Beef stock (beef broth)
- Potatoes and carrots – these are optional but they thicken the stew and help it stretch further. I sometimes add butternut squash as well!
- Red peppers (and green peppers if you like)
- Soured cream to serve (used reduced fat for SW)
HOW TO MAKE GOULASH
Take a look at this step by step tutorial – please note you will find the full recipe, including ingredients in the recipe card at the end of this post.
You will need a lidded casserole dish (Dutch Oven) for this recipe. The stew can be cooked on the stove or finished cooking in the oven. I prefer the oven method as it doesn’t require any babysitting (ie stirring).
STEP 1. Pat the beef dry and season with salt and pepper. Preheat the oven to 160C /325F and set the shelf on lower third of the oven.
STEP 2. Heat a little olive oil (or use olive oil spray) in a large heavy lidded casserole dish. Gently cook the onions, stirring occasionally, for 5-7 minutes until softened.
STEP 3. Turn the heat up slightly and add the caraway seeds, sliced garlic and salt. Add beef, in batches if necessary. Brown the beef for a couple of minutes.
STEP 4. Take the pan off the heat and add the paprika, stirring well to incorporate the aromatic spice into your meat.
STEP 5. Return the heat and add the beef stock, tomatoes and carrots. Bring to a simmer, cover and cook for an hour in the oven.
STEP 6. Uncover and stir in the potatoes. Cover and cook for another hour.
STEP 7. Now add the peppers and cook for a further 30 minutes.
STEP 8. Check the seasoning and add salt and freshly ground pepper to taste. Garnish with some chopped parsley and serve with some soured cream and crusty bread to mop up the delicious sauce.
INSTANT POT BEEF GOULASH
STEP 1. Select Sauté, heat the oil and cook the onions for 5 minutes, stirring.
STEP 2. Add the garlic and caraway seeds. Sear the beef, in batches if necessary until sealed.
STEP 3. Add a splash of the stock to deglaze the pot. Stir in the paprika, carrots and potatoes.
STEP 4. Add the beef stock and top with the tomatoes (do not stir them in).
STEP 5. Set vent to sealing, cover and cook for 35 minutes at high pressure. Allow for 10 minutes Natural Release and then manually release.
STEP 6. Stir in the peppers and select Sauté again. Cook for about 5 minutes until slightly softened. Check seasoning and serve.
Slow Cooker Instructions
This stew is tailor-made for the crockpot. I your slow cooker allows for searing (like this Morphy Richards Sear and Stew model) you can use it to sauté the onions and brown the beef. If not, follow steps 1-5 in a pan then transfer to the slow cooker adding the potatoes in as well.
Cook on low for 7 hours without opening the lid. Uncover and stir in the sliced peppers. Cook for 30 minutes or until the peppers have softened. Check the seasoning then serve.
TOP TIP Goulash is supposed to be a cross between a soup and a stew and comes with a lot of sauce. If you prefer a thicker stew you can reduce the amount of stock you add to the crockpot or cook with the lid off at the end until it reduces.
Tips for tastiest Goulash
- Get some Sweet Hungarian Paprika – this stew uses a lot of it and trust me when I say you will be making this recipe again and again!
- SOME LIKE IT HOT! If you like a bit of spice make sure you add a little cayenne pepper or spicy paprika.
- LOW AND SLOW Don’t rush it… this recipe requires long and slow cooking so that the beef is fall apart tender. If you are in a rush then cook in an Instant Pot.
- SOUP OR STEW? This stew is meant to be quite saucy (in fact it is sometimes served as a soup). Adding vegetables helps to thicken the sauce without the aid of cornflour. If you prefer a thicker stew you can reduce the amount of liquid, topping up if needed.
SERVING SUGGESTIONS
You can serve Goulash on its own, especially if you add loads of vegetables in. A little soured cream and some crusty bread to mop up the sauce are also highly recommended!
If you don’t add any potatoes then you can serve over mash, pasta or rice. All I know is that it is delicious whichever way you serve it!
FREEZING INSTRUCTIONS
This beef stew freezes beautifully! Cool completely, portion into suitable containers and freeze for up to three months.
The stew will also keep for up to 4 days in the fridge with the flavours intensifying as time goes on. I always make a double batch just so I can have leftovers!
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Hungarian Goulash | Slimming World Syn Free
Ingredients
- olive oil cooking spray , or 2 tbsp olive oil
- 2 onions , diced
- 3 garlic cloves sliced
- 1 tsp caraway seeds
- 1 tsp salt
- 2 pounds (950g) stewing beef, trimmed of fat, cubed
- 2 tbsp sweet Hungarian paprika
- ½ tsp cayenne pepper (optional – use if you like a bit of spice)
- 2 cups (500ml) beef stock (low sodium broth)
- 14 oz (400g) chopped tomatoes
- 3 carrots , roughly chopped
- 3 potatoes , peeled and cubed (optional)
- 2 red bell peppers , sliced
- Salt and pepper to season
- Soured cream to serve (optional)
Instructions
STOVETOP & OVEN METHOD
- Pat the beef dry and season with salt and pepper. Preheat the oven to 160C /325F and set the shelf on lower third of the oven.
- Heat a little olive oil (or use olive oil spray) in a large heavy lidded casserole dish. Gently cook the onions, stirring occasionally, for 5-7 minutes until softened.
- Turn the heat up slightly and add the caraway seeds, sliced garlic and salt. Add beef, in batches if necessary. Brown the beef for a couple of minutes.
- Take the pan off the heat and add the paprika, stirring well to incorporate the aromatic spice into your meat.
- Return the heat and add the beef stock, tomatoes and carrots.
- Bring to a simmer, cover and cook for an hour either on the stove over low heat or in a 160C /325F preheated oven.
- Uncover and stir in the potatoes. Cover and cook for another hour.
- Now add the peppers and cook for a further 30 minutes.
- Check the seasoning and add salt and freshly ground pepper to taste. Serve with some soured cream and crusty bread to mop up the delicious sauce.
INSTANT POT GOULASH
If you prefer a thicker stew add only 1 cup (250ml) beef stock
- Select Sauté, heat the oil and cook the onions for 5 minutes, stirring.
- Add the garlic and caraway seeds. Sear the beef, in batches if necessary until sealed.
- Add a splash of the stock to deglaze the pot. Stir in the paprika, carrots and potatoes.
- Add the beef stock and top with the tomatoes (do not stir them in).
- Set vent to sealing, cover and cook for 35 minutes at high pressure. Allow for 10 minutes Natural Release and then manually release.
- Stir in the peppers and select Sauté again. Cook for about 5 minutes until slightly softened. Check seasoning and serve as desired.
SLOW COOKER METHOD
If you prefer a thicker stew add only 1 cup (250ml) beef stock
- Follow steps 1-5 of the stove method then transfer to the slow cooker adding the potatoes in as well. Cook on low for 7 hours without opening the lid.
- Uncover and stir in the sliced peppers. Cook for 30 minutes or until the peppers have softened. Check the seasoning then serve.
Video
Notes
- This recipe is gluten free, dairy-free, Slimming World – FREE, 13 WW SmartPoints
- This stew freezes beautifully! Cool completely, portion into suitable containers and freeze for up to three months.
- The stew will also keep for up to 4 days in the fridge with the flavours intensifying as time goes on. I always make a double batch just so I can have leftovers!
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