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Hungarian Goulash

Historically made in a large cauldron and cooked over an open fire. Hungarian Goulash has been cooked for thousands of years.
Print Recipe
Prep Time 15 minutes
Servings: 5
Course: Appetizer, Main Course, Soup
Cuisine: Hungarian
Calories: 511
Ingredients Method Nutrition Notes

Ingredients
  

  • 800 g chuck steak cubed
  • 2 tbsp plain flour
  • 1 tbsp oil
  • 1 onion chopped
  • 1 clove garlic crushed
  • Salt and pepper
  • 1½ tsp paprika
  • 1 tsp dried thyme
  • 400 g canned chopped tomatoes
  • 1 beef bouillon cube dissolved
  • 100 ml red wine
  • 250 ml sour cream

Method
 

  1. Dust beef in flour.
  2. Brown beef in batches and set aside.
  3. Add all ingredients except sour cream to slow cooker.
  4. Cook on high 4–5 hours or low 8–10 hours.
  5. Remove lid in last hour to thicken sauce.
  6. Stir in sour cream 30 minutes before serving.

Nutrition

Calories: 511kcalCarbohydrates: 9gProtein: 33gFat: 37gSaturated Fat: 16gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gTrans Fat: 2gCholesterol: 138mgSodium: 433mgPotassium: 837mgFiber: 1gSugar: 5gVitamin A: 724IUVitamin C: 10mgCalcium: 110mgIron: 5mg

Notes

Hungarian Goulash
Hungarian Goulash

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