Hungarian Goulash

13 40 314
Ingredients Minutes Calories
Prep Cook Servings
5 min 35 min 8
Hungarian Goulash
Health Highlights


2 cup Beef broth (stock)
908 gm Beef, chuck, blade, lean (trimmed, cut into 1-inch cubes)
2 tsp Caraway seed
2 medium Carrots (peeled, diced)
2 clove(s) Garlic (finely chopped)
3 tbsp Lard
2 tsp Marjoram
1/4 cup Paprika, sweet
2 parsnip(s) Parsnip (peeled, diced)
1 pinch Salt and pepper (to taste)
1 can(s) (16 oz) Tomato sauce, canned
2 medium Yellow onion (chopped)
454 gm Yukon Gold potato (peeled, cut into 1-inch cubes)


Heat the fat in a Dutch oven over medium heat. Add the onions and cook, stirring occasionally, until soft and translucent, about 10 minutes.

Increase heat to high; add the beef and season generously with salt and pepper. Cook, uncovered, until the meat is browned, about 5 or 6 minutes. Stir in the paprika, marjoram, caraway, and garlic and continue cooking until fragrant, about a minute or two.

Add carrots, parsnips, tomato sauce and beef stock. Bring to a boil; reduce heat to medium. Simmer, covered, until the beef is tender and the liquid has begun to reduce somewhat, about an hour.

Add the potatoes and cook, uncovered, until tender, about 20 minutes.


Nutrition Facts

Per Portion

Calories 314
Calories from fat 121
Calories from saturated fat 47
Total Fat 13.4 g
Saturated Fat 5.2 g
Trans Fat 0.3 g
Polyunsaturated Fat 1.3 g
Monounsaturated Fat 6.1 g
Cholesterol 70 mg
Sodium 646 mg
Potassium 1085 mg
Total Carbohydrate 23.4 g
Dietary Fiber 4.9 g
Sugars 6.3 g
Protein 27.2 g

Dietary servings

Per Portion

Meat 1.3
Vegetables 2.0

Energy sources