This is a delicious recipe I found in the 1972 edition Pillsbury Cookbook years ago. I’ve made a few changes to it over the years but it has the rich flavors of paprika, marjoram, caraway seed, garlic, and pepper permeating the stew to give it a wonderful old-world flavor. I made it a little differently this time and can actually say it’s an improvement on a really good recipe. I’ll give you both versions and you can decide which way you prefer. We serve Hungarian Goulash over noodles.

It’s a great way to use less expensive cuts of meat. Since the meat has to simmer for some time, it becomes quite tender. This is really easy to prepare because I just throw everything in the crockpot. I don’t even pre-fry the meat ahead of time. I let it all cook in the crockpot (except the noodles). It only takes a few minutes to assemble and then you have several hours before you have to bother with it again. It is also an extremely economical dish for those who are trying to save money. Further, it is actually quite healthy and low-calorie.  We really enjoy this recipe as it is, but you can add other things like mushrooms, peas, or beans, or other vegetables if you desire. This might be a great way to use up extra zucchini as well as tomatoes and peppers at the end of the growing season.

This is what the goulash looks like.

We served it over bow tie noodles and with a side of Down-Home Succotash.

Here’s a really close look at the goulash (stew).

Here’s another look of the Hungarian Goulash on the plate ladled over top of the bow tie noodles.

Here’s what I did.

Spray the bottom and sides of your crockpot.

Pour some flour on a plate (I used more than this).

Dredge your stew beef into the flour.

Coat both sides of meat really well.

Place floured meat in the bottom of sprayed crockpot. You don’t have to pre-fry the meat.

Dice up one or two large onions. Dice up 1-2 peppers. I like to use multi-colors rather than green peppers. Toss over top of the beef in crockpot.

This was a really small pepper. Add to the crockpot.

Add 2 tbsp. garlic and add to the crockpot.

This is what that looks like.

Add 2 cans of tomatoes to the crockpot. This is the first time I used diced tomatoes which I actually like better than whole tomatoes but you can also use them. If you want a little bite you can use diced tomatoes with chilies. (I did not end up using the tomato sauce).

Add seasonings. (My old Pillsbury cookbook is on the right).

Here’s what that looks like before stirring the contents.

Here, I’ve stirred all the ingredients together. You will notice it looks pretty thick. Avoid the tendency to add more water at this point. The veggies will cook down and make their own broth. If you add water it gets too watery in my opinion. That’s why I always added an extra can of tomato paste in order to thicken it up again. All that can be avoided if you just eliminate the water at this step.

Another look.

The goulash has cooked a while here. You will notice the ingredients have cooked down a little bit and became more saucy. I cooked the sauce about 3-4 hours on high. 

When you are ready to serve, cook noodles (almost any kind will do).

Here the noodles are cooking. I have one of those pasta inserts for my stock pot which makes it really easy afterward to drain and serve the noodles.

When ready to serve, place noodles on plate. (I used bow ties, it’s also good with dumpling noodles, fettucini or whatever you prefer).

Ladle the Hungarian Goulash over top of the noodles and serve.

This is a close up view of the goulash.

Ready to serve.

Here’s the recipe with my modifications.

HUNGARIAN GOULASH

(Adapted from Pillsbury Cookbook)

2 lbs. beef stew meat

¼ cup flour

2 tbsp. oil (I omitted this)

2 or 3 medium onions, sliced (I diced them)

1 medium green pepper, chopped (I used 2 peppers, 1 red, 1 yellow)

1 clove garlic, minced (I used 2 tbsp. chopped garlic from a jar)

1-2 tbsp. paprika (I used 2 tbsp.)

2 tsp. salt (I used Kosher salt)

1 tsp. caraway seed

1 tsp. leaf marjoram

¼ tsp. pepper

29-oz. can undrained whole tomatoes (I used 2 15-oz. cans diced tomatoes with juice)

1 ½ cups water (I did not use this)

3 tbsp. flour (I did not use this)

½ cup water (I did not use this)

12-oz. can tomato paste (I did not use this)

Coat beef cubes with ¼ cup flour (use as much as you need). Place floured beef in crockpot that has been sprayed with cooking spray. Add green pepper (or whatever color you prefer, onions, garlic, paprika, salt, caraway seed, marjoram, pepper, and diced tomatoes. Cook on high about 4 hours or until meat is tender. Cook on low about 5-8 hours. Serve over noodles. 6-8 servings.

NOTE:  This time I decided not to water down the goulash with the 1 1/2 cups water in the recipe. I just put all the other ingredients (minus the oil) in the crockpot. Because I didn’t add that extra water and the veggies cooked down into their own sauce I didn’t have to add the extra tomato paste to thicken up the sauce. I would recommend leaving off the last four ingredients, plus the oil at the top. Since you are not pre-frying the meat, you don’t need the oil. The meat will cook in the sauce. It doesn’t need any extra browning or oil.

A really delicious stew of tomatoes, peppers, and onions with lots of different seasonings that make it work.

One last look. So easy and quick to put together, economical, healthy, and a great way to use up tomatoes or peppers from your garden if you have them. Enjoy.

Another recipe you may enjoy:

Herbed Beef Stew