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Nutrition Facts
Serving Size 1 (402g) Recipe makes 8 servings
Calories 487
Calories from Fat 144		(29%)
Amount Per Serving		%DV
	Total Fat 16.0g	24%
	Saturated Fat 6.1g	30%
	Monounsaturated Fat 6.1g
	Polyunsaturated Fat 1.0g
	Trans Fat 0.8g
Cholesterol 62mg		20%
Sodium 1170mg		48%
Potassium 916mg		26%
Total Carbohydrate 59.2g		19%
	Dietary Fiber 5.2g	20%
	Sugars 8.9g
Protein 27.1g		54%
detailed view... how is this calculated?

Old World Hungarian Goulash

Recipe #203391 | 5 hours | 20 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: Printessa
Jan 4, 2007

One of the best goulash recipes I've ever come up with. I think that the original recipie I started out with used 2 lbs. beef stew meat, cut into 1-inch pieces instead of ground beef

SERVES 8 -10 (change servings and units)

Ingredients

1 tablespoon butter
1 1/2 lbs ground beef
1 large red onion, diced
1 (14 1/2 ounce) can beef broth
1 (6 ounce) can can tomato paste
2 (14 1/2 ounce) cans crushed tomatoes
3 garlic cloves, chopped
1 tablespoon Worcestershire sauce
1 tablespoon paprika
1 teaspoon salt
1 teaspoon pepper
1 teaspoon season salt
1/8 teaspoon liquid smoke
1 cup cold water
3 tablespoons all-purpose flour
1 green bell pepper, cut into strips
16 ounces elbo macaroni, package, Partially cooked according to directions

Directions

1
Heat butter in a large skillet over medium-high heat.
2
Cook beef in butter, stirring occasionally, until lightly browned.
3
Do not drain.
4
Place beef and sliced onion in a slow cooker.
5
Mix partially cooked elbo macarroni, beef broth, tomato paste, crushed tomatoes, garlic, Worcestershire sauce, paprika, season salt, liquid smoke, salt, and pepper; stir into beef mixture.
6
Cover and cook on low heat 4-5 hours (I always use the longer cook time).
7
Mix water and flour; gradually stir into beef mixture.
8
Stir in green pepper.
9
Cover and cook on high heat 30 minutes. Serve with a dolop of sourcream atop.

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Featured Reviews for This Recipe

From: Dreamer in Ontario

On Sep 20, 2008

DH wants this recipe saved to his favourites file. It's delicious. I used diced tomatoes, Hungarian Sweet Paprika and Brown Rice pasta. There wasn't time to cook it in my crockpot so I cooked it in a lidded saucepan on the stove top on very low heat for 2 hours. I added a soup can of red wine because I had an open bottle and I also thought it would need more liquid for the stove top method. Thankyou for sharing this recipe. Made for PAC Fall '08

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From: Chef Tweaker

On Mar 14, 2008

I had some trouble with this recipe but I didn't follow it exactly so I won't rate it yet. My hubby liked the flavors though so I will keep trying. My main problem was I used tiny "cut fideo" noodles. I didn't pre-cook them because they cook in only 3 minutes. I put them in the pot in a layer with the tomatoes on top. I didn't think of stirring them. I cooked the whole thing on high for 2.5 hrs while I was gone. The noodles turned into a mushy, gummy layer. I'm tempted not to add noodles all during cooking and add them at the end, fully cooked. But I will play with it. Also I was afraid to add salt because I used a bullion cube but it did need more seasoning. Hopefully I will have broth next time and will feel more free to add seasoning salt.

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From: clay russell

On Apr 25, 2007

i used hungarian sweet paprika and it tasted wonderful with the sour cream! i had to add water several times during the cooking process even though i cooked the macaroni half-way?HTH

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