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I am not sure whether to call this a soup or a stew, but if I would call it a soup, it certainly is very substantial with chunks of tender beef and vegetables in a very rich-tasting broth. As I type that I realize that this is thicker than a soup and should therefore be called a stew. It is fabulously delicious comfort food that can be enjoyed on a chilly evening in front of a roaring fire.
If you can find Hungarian paprika for this dish, it would be even better. Sweet Hungarian paprika would be good, but if you like spicy, you can use a spicy paprika instead. I used regular paprika and it was just fine. I have seen Hungarian Goulash recipes with as much as a 1/4 cup paprika in the dish. That seems like a huge amount to me, and if you are using a spicypaprika, it could literally be inedible. This beef goulash recipe on the other hand is delicious! ou can add a teaspoon or two of Worcestershire sauce to the recipe. I cannot use the product as it triggers migraines for me.
I used green
bell peppers but you can use red bell peppers, if desired. The tender
chunks of beef are what make this goulash so fabulous.
I like to sear the beef to brown it before adding to the slow-cooker. All the ingredients are added to the slow-cooker, except the bell peppers which are added later. In addition, the cream cheese is added at the end, plus, if needed a little corn starch to thicken the soup, so that it is thick and rich-tasting. I usually turn the slow-cooker up to high at this point to help the cornstarch do its work.
I like to top my soup with a generous dollop of sour cream and some bits of fresh parsley.
If preferred, you can cook this Hungarian Goulash on high for 4 to 6 hours, or until the meat is very tender.
Feel free to add other vegetables like celery, carrots or mushrooms to make this soup even heartier.
You probably are wondering why I use chicken stock. I will put my easy chicken stock recipe in the Helpful Hints. The reason is I always have it on hand either in the fridge or the freezer. I don't find it is a problem as it is not too strongly flavored. You are free to use beef stock or broth that you buy at the grocery store.
I love slow-cooker meals like this as it is a no-fuss way to cook on busy days or when cooking is not practical, or you simply don't feel like cooking!
Since we cannot add potatoes to this dish, radishes or turnips could be a good substitute, becoming denatured as they cook and thus lose that pungent taste. Some people like rutabaga, but keep in mind it is a little higher in carbs.
It is possible to add caraway seeds (1 tsp) to the slow cooker, but since most people don't have that on hand, I skipped it. Newsflash, I didn't have them on hand either.
This is probably not a completely traditional Hungarian goulash, being my own humble spin on the famous dish. Some people use ground beef instead of beef chuck. American Hungarian Goulash contains macaroni, but you would have to find a low-carb commercial variety.
You can use commercial beef broth instead of the homemade chicken broth that I used. Leftovers can be stored in the refrigerator in an airtight container for days without a problem.
2 tbsp light olive oil (30 mL)
2 lbs beef steaks (0.9 kg)
{cut into 1/4 –inch
(0.6 cm) cubes}
Seasoning salt, to taste
1 onion, chopped
2 tbsp tomato paste (30 mL)
1 tbsp minced garlic (15 mL)
2 tsp paprika (10 mL)
1 tsp oregano (5 mL)
1 tsp salt, OR to taste (5 mL)
1 tsp black pepper (5 mL)
1/2
tsp onion powder (2 ml)
13/4 cups chicken or beef stock (425 mL)
(commercial product, OR see recipe below in Helpful Hints)
1 cup white wine, OR more chicken or beef stock (250mL)
2 green bell peppers, chopped
4 oz cream cheese, broken up (125 g)
1 tsp cornstarch, optional (5 mL)
Toppings:
Sour cream
Fresh parsley
INSTRUCTIONS:
In large nonstick frying pan, in olive oil, sear half the beef pieces at a time over high heat. Sprinkle with seasoning salt. Repeat. Add to slow-cooker along with onion, tomato paste, garlic, paprika, oregano, salt, black pepper and onion powder. Stir in chicken stock/broth and white wine, if using. Cook on low 8 hours.
After 5 hours, add the bell peppers. Add cream cheese at the end and cook on high until incorporated. If the liquid is too thin, remove some liquid and place in a small bowl. Stir in 1 tsp cornstarch to dissolve and add this mixture to the slow-cooker. Stir over high heat until the Goulash thickens. Serve Hungarian Goulash with sour cream and chopped fresh parsley, if desired.
*To make homemade chicken stock, place rotisserie chicken carcass in slow-cooker. Add water to cover. Add 1 tsp (5 mL) salt, 1 tsp parsley (1 mL), 1/2 tsp (2 mL) thyme (optional) and 1/2 tsp (2 mL) black pepper. Place slow-cooker on low and cook overnight. Strain and either refrigerate or freeze the chicken stock in an airtight container. This chicken stock makes a wonderful base for soups and gravies.
Yield: 8 servings
1
serving
490.5
calories
35.0
g protein
33.0
g fat
1.3 g fiber
6.1
g net carbs
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