Hungarian Goulash

hungarian goulash

In this delicious Hungarian goulash recipe, tender chunks of beef are simmered for hours in a rich, paprika-infused sauce, filling the house with the intoxicating aroma of comfort food. On a cold winter night, there’s nothing better than a hot plate of flavorful beef stew!

Hungarian Goulash
Prep and Cool time
Cook time
Total time
Recipe type: Entree, Gluten-Free, Low Carb, Primal/Paleo
Cuisine: Hungarian
Yield: 8 servings
  • 3 lb. lean beef stew meat (boneless chuck roast), cut into 1-inch pieces
  • 2 teaspoons kosher salt, divided
  • ½ teaspoon black pepper, divided
  • 2 tablespoons olive oil, divided
  • 2 large onions, sliced and separated into rings (16oz)
  • 2 tablespoons minced garlic
  • ¼ cup fresh, high-quality sweet paprika
  • ⅛ teaspoon cayenne pepper
  • 2 cups beef broth
  • ½ (6 oz) can tomato paste
  • 1 teaspoon konjac flour*
  • 2 tablespoons cold water
  1. Season the beef with a teaspoon of kosher salt and ¼ teaspoon black pepper.
  2. In a large, 12-inch skillet, heat 1 tablespoon olive oil over medium-high heat, about 3 minutes. Add half the beef in a single layer and brown on all sides, about 5 minutes total. Remove to a platter with a slotted spoon, add the remaining olive oil, and brown the remaining beef. Remove to a platter.
  3. Lower heat to medium. Add the onions and cook, stirring, just until tender but not browned, about 5 minutes. Add the garlic, the paprika and the cayenne and cook, stirring, 30 seconds. Remove from heat.
  4. Place the browned beef and the onion mixture in the slow cooker, using a spatula to scrape everything off the skillet and mixing it all together in the slow cooker.
  5. In a medium bowl, whisk together the beef broth, tomato paste, and the remaining salt and pepper. Pour over the beef and onions and stir to combine. Cover, and cook on low for 8 hours.
  6. When done, whisk the konjac flour with the water until smooth. Stir into the beef mixture. Set to high, cover, and cook 30 more minutes, until the sauce thickens. Excellent over mashed cauliflower.
*Konjac flour is made from a gluten-free, starch-free fiber that acts as an excellent thickener. If you don't mind a small amount of flour, you can use instead 3 tablespoons of flour, mixed with ¼ cup cold water.
Nutrition Per Serving
Serving size: ⅛ recipe; Calories: 303; Fat: 11g; Carbohydrates: 10g; Sugar: 1.7g; Sodium: 641g; Fiber: 3g; Protein: 40.6g


slow cooker goulash

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