(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

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course Main Course

Cuisine American, Hungarian

Servings 6

Calories 238 kcal

Equipment

• 1 Dutch oven (large, with lid)

Ingredients

  

1x2x3x

• 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!