you're making mealtime meaningful.
As a kid goulash was one of those meals my mom made when it was cold outside. Back then us kids balked at having to eat a stew with so many vegetables in it, but now as adults we all agree that this dish reminds us of home.
This recipe is inspired by the Hungarian cooking tradition and is a nod to the famous Hungarian paprika. My mom loved this stuff and prized her rectangular cans of genuine Hungarian paprika, which has a history of its own.
Traded from the New World to Spain, paprika made its way to Eastern Europe via the Iberian Peninsula and the across the Mediterranean to the Balkans where the Ottoman Empire began trading this lucrative spice in Hungary in the 1700s. A tradition of smoked paprika became popular in Hungary as well and today it remains one of the most popular spices in the region.
This easy stovetop goulash has plenty of paprika and lots of flavor as well. This recipe makes a big pot to feed a hungry crowd or to freeze for later meals. Future you will love having this in the freezer- trust me on this one.
The easiest way to serve this stew is over some freshly-prepared egg noodles. But, you can serve this over rice or potatoes instead. I also like to sprinkle a bit of shredded cheddar on top if I have it just to enhance the flavor even more.
With beef, peas, carrots, corn, onions, and carrots this stew is as hearty as it is delicious- just one more reason I love when it’s soup weather outside!
Easy Stovetop Goulash
Yield(s): Serves 6-8
15m prep time
31m cook time
188 calories
you're making mealtime meaningful.
Ingredients
- 1 teaspoon vegetable oil
- 1 lb ground beef
- 1 white onion, chopped
- 1 green pepper, diced
- 2 cloves garlic, minced
- 2 teaspoons Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon Italian seasoning
- 1 teaspoon smoked paprika (or more to taste)
- 3/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 package (16 oz) frozen mixed vegetables, thawed
- 1 (14 oz) can tomato sauce
- 1 (14 oz) can diced tomatoes
- 1 cup beef or vegetable broth
- 2 bay leaves
- egg noodles or potatoes for serving
Preparation
- In stockpot heat oil over medium heat. Add ground beef and cook for 6 minutes. Break up meat as you go.
- Add onion, green pepper, and garlic and cook for 5 minutes. Add remaining ingredients and stir.
- Simmer for 15-20 minutes, stirring often, until sauce is thickened.
- Serve over mashed or boiled potatoes or over noodles.
Recipe adapted from Taste of Home.