(Sort of) Hungarian Goulash

For years my mother has made what she calls “goulash”—ground beef, green pepper, a can of diced tomatoes, and lots of elbow macaroni. I do believe this is what most Americans think of when they hear the word “goulash”. I believe this is actually a variation of American chop suey. And while this is a good (although I’m not a fan of canned diced tomatoes) one day I wanted something a little less American and a little more Hungarian. And more importantly, I didn’t want to wait all day for it. This was my compromise recipe. I hope you like it.

(Sort of) Hungarian Goulash

Ken
Warm, tasty, and easy to make. When you're looking for something comforting and yet new, this is it.
5 from 1 vote
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Main Course
Cuisine American, Hungarian
Servings 6
Calories 238 kcal

Equipment

  • 1 Dutch oven (large, with lid)

Ingredients
  

  • ¾ lb ground beef
  • ½ onion (large, minced)
  • 1 bell pepper (seeded and chopped)
  • 1 carrot (large, peeled and chopped)
  • 1 Tbs paprika (Hungarian or a good Spanish)
  • 2 tsp caraway seeds (crushed or ground)
  • 8 oz tomato sauce
  • 2 Tbs flour (all-purpose)
  • ½ cup ditalini (or any soup pasta)
  • 2 cups beef broth
  • 2 cups water

Instructions
 

  • Over medium heat, brown the ground beef.
  • Place the carrots in a microwave-safe bowl, add a bit of water, and microwave on HIGH for 1-2 minutes to parboil them. (This step is optional.)
  • Add the onion and green pepper, and sauté for a couple of minutes to soften.
  • Add the spices and mix them in well. Cook, stirring constantly, to allow them to bloom.
  • Add the flour, stir to mix well, and cook for a minute or two.
  • Drain the carrots and add.
  • Add the tomato sauce, beef stock, and water.
  • Bring to a simmer. Cook over medium-low heat, stirring occasionally, until carrots are al dente, approximately 20-25 minutes.
  • Add the pasta and stir to prevent it from sticking together.
  • Simmer until the pasta is al dente, approximately 15 minutes, and serve.

Notes

  1. I have not added any salt to this dish, as the beef stock and tomato paste have plenty of salt. Adjust to your preference.
  2. Like so many soup recipes, this one is actually better the next day.
  3. You can use any small soup pasta in this one. If you don't have any, feel free to use elbow macaroni. (You could also use a large potato in place of the pasta. In that case, add it when you add the tomato sauce, beef stock, and water.)
  4. Serve this with any hearty roll (buttered, of course) and a side salad.
Nutrition Facts
(Sort of) Hungarian Goulash
Amount per Serving
Calories
238
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
5
g
31
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
5
g
Cholesterol
 
40
mg
13
%
Sodium
 
529
mg
23
%
Potassium
 
466
mg
13
%
Carbohydrates
 
18
g
6
%
Fiber
 
3
g
13
%
Sugar
 
4
g
4
%
Protein
 
14
g
28
%
Vitamin A
 
3060
IU
61
%
Vitamin C
 
29
mg
35
%
Calcium
 
40
mg
4
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

What does a 2000 calorie diet mean?

Keyword bell peppers, carrots, ground beef, onions, pasta, tomato sauce
Tried this recipe?Let us know how it was!

Please let me know what you think in the comments. Thanks!

3 thoughts on “(Sort of) Hungarian Goulash

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating