Tickle your senses with the flavors in this classical Hungarian stew. It’s filled with the savory flavors of pepper, tomato, and caraway. Serve it with delicious butter-fried cabbage. Yes, we said it. Butter fried cabbage.
February 19 2017 recipe by Anne Aobadia, photo by Emma Shevtzoff, nutritional review by Franziska Spritzler, RD, CDE in Recipes, Dinner, Meal
Tickle your senses with the flavors in this classical Hungarian stew. It’s filled with the savory flavors of pepper, tomato, and caraway. Serve it with delicious butter-fried cabbage. Yes, we said it. Butter fried cabbage.
USMetric
8 servingservings
Ingredients
Goulash
- 2 (8 oz.) 2 (220 g) yellow onionyellow onions
- 2 (8 oz.) 2 (240 g) red bell pepperred bell peppers
- 8 oz. 230 g celery root
- 4 oz. 110 g butter
- 2 2 garlic clove, mincedgarlic cloves, minced
- 1 tbsp 1 tbsp tomato paste
- 14 oz. (12⁄3 cups) 400 g (400 ml) crushed tomatoes
- ¾ cup 180 ml water
- 1 tbsp 1 tbsp paprika powder
- 1 tbsp 1 tbsp dried oregano
- 1 tsp 1 tsp onion powder
- 1 tbsp 1 tbsp caraway seeds
- 1 pinch 1 pinch cayenne pepper
- 2 lbs 900 g chuck roast, cut into 0.5" (1.5 cm) pieces
- 1 tsp 1 tsp salt
- 1 tsp 1 tsp ground black pepper
Butter-fried cabbage
- 2 lbs 900 g green cabbage, shredded
- 4 oz. 110 g butter
- salt and pepper
For serving
- 1 cup 240 ml sour cream or mayonnaise
- 2 tbsp 2 tbsp fresh parsley, chopped (optional)
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Instructions
Dice onions, bell peppers, and celery into 0.5" (1.5 cm) pieces. Heat half the butter in a frying pan and fry until the vegetables are golden. Add garlic and stir.
In a large thick-bottomed pot or pan. Add tomato paste, crushed tomatoes, water, and spices. Bring to a boil, then lower to medium heat and let simmer.
Meanwhile, cut the meat, fry it in the remaining butter until it has turned a nice color, and add salt and pepper. Add the meat into the pan with the vegetables.
Boil for at least two hours on low heat. Stir occasionally. Add more water if needed. Salt and pepper to taste towards the end.
If you're using a slow cooker: Place all ingredients, except for water, in the cooker. Cook for 8 hours on low or 4 hours on high.
Shred the green cabbage and fry in butter until golden. Lower the heat towards the end and season to taste.
Serve the goulash with freshly fried cabbage and a dollop of sour cream or mayonnaise.
Tips
For quicker cooking time, start with a more tender cut of meat. Goulash made with lamb can be delicious, too!
Instead of butter, you can choose ghee for frying and mayonnaise for serving for a dairy-free option.
Recommended special equipment
Slow cooker
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💬 Have you tried this recipe?
What did you think? Please share your thoughts in the comment section below!
16 comments
1
Margo
February 26 2017
Why do the recipes not show all the ingredients? For example on the goulash recipe it has "2" listed 3 times with no ingredient. I have to look at the instructions to see it's 2 onions, 2 peppers, and 2 celery. Am I the only one with this problem?
Reply: #6
2
Cindy
July 12 2018
So if I want to make this in the slow cooker, do I still fry the veggies and meat or do I just dump it all in the slow cooker?
Reply: #4
3
Michael
July 23 2018
This was a real winner for me. I loved it. Thank you
det var jättegott
4
Reply to comment #2 by Cindy
Ben
September 20 2018
I am wondering the same thing. Do I put everything in cooker raw or do I sauté before?
5
Gertrude
September 25 2018
This was very good. I used the crock pot but sautéed the veg and meat first. Just put the tomato in the crock pot.
6
Reply to comment #1 by Margo
Gertrude
September 25 2018
I was wondering if it had something to do with your device. I could read the recipe fine from my computer.
7
Beverley
October 16 2018
Mouthwatering! We loved it. Served with the buttered cabbage it was a meal fit for a king or queen :-)
8
Una
November 17 2018
Straight into the slow cooker - the whole point of it!
9
Graeme
January 11 2019
Yep. Everything straight into the slow cooker, no need to saute. This is probably my favourite recipe. I prepare it the night before then put the crock pot into the fridge overnight. Then into the slowcooker before work and hey presto, delicious goulash for when i get home, as well as a heavenly aroma though the house....
10
Kathy
January 14 2019
I threw everything in the slow cooker except cabbage. Cooked on low for 8 hrs. Cooked cabbage as per recipe. My husband and I loved this recipe!
11
allisalei
June 26 2019
Family favorite! We saute all the veggies in the InstantPot before adding the rest of the goulash ingredients and cook on high for 2 hours -- fall apart, tender meat that melts in your mouth! Double the recipe and you have leftovers for days... Thanks, Diet Doctor!
12
Jacqueline
July 8 2019
Great recipe - only issue is that it may confuse beginner cooks: "Boil for at least two hours on low heat." - don't you mean simmer? Also, it would be worth saying that if you are using a slow cooker (item 5) you should follow the same first three steps, otherwise it might appear that you just put all the ingredients raw in the slow cooker!!!
13
Janelle
February 12 2020
This was WONDERFUL. I tweaked it by adding everything together (not sour cream), slow cooking on stove, added extra cabbage and red pepper. The meat was melt-in-your mouth tender. Thank you. 😊🌻
14
gitticlark
July 20 2020
OMG this was so good. I cooked it in my slow cooker without frying the meat and vegetables first. It came out great. Fryed the cabbage per instructions.
Reply: #15
15
Reply to comment #14 by gitticlark
Crystal Pullen Team Diet Doctor
July 20 2020
OMG this was so good. I cooked it in my slow cooker without frying the meat and vegetables first. It came out great. Fryed the cabbage per instructions.
I love the ease of using the slow cooker! Thanks for sharing!
16
Gary Miller
May 12 2021
I make this all the time for the last couple years. I love this recipe and it's one of my go to favorites.
