Family Favorite Beef Goulash No Tomato
Cozy up to the rich, comforting flavors of this Family Favorite Beef Goulash without tomatoes—a warm and hearty dish perfect for satisfying cravings on cooler days. Made with tender chunks of beef stew meat, golden potatoes, and sweet carrots simmered in a fragrant blend of paprika, smoked paprika, and caraway seeds, this tomato-free goulash offers a unique twist on the traditional recipe. A creamy sour cream and flour mixture adds a velvety finish to the savory, aromatic broth, while fresh parsley lends a pop of vibrant color. With just 15 minutes of prep and a slow simmer that fills your kitchen with irresistible aromas, this goulash is a guaranteed crowd-pleaser for weeknight dinners or family gatherings. Serve it with crusty bread or over egg noodles for the ultimate cozy meal.
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Recipe Information
Ingredients
- 2 pounds Beef stew meat
- 2 tablespoons Butter
- 1 large Yellow onion
- 3 cloves Garlic cloves
- 4 cups Beef broth
- 2 tablespoons Paprika
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Salt
- 1 teaspoon Caraway seeds
- 3 medium White or russet potatoes
- 2 large Carrots
- 0.5 cup Sour cream
- 2 tablespoons All-purpose flour
- 2 tablespoons Fresh parsley
Instructions
Heat the butter in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Season the beef stew meat with a little salt and pepper, then brown it in batches, about 5-6 minutes per batch. Transfer the browned beef to a plate and set aside.
Dice the yellow onion and mince the garlic. Add them to the same pot and sauté until the onions are soft and translucent, about 5 minutes.
Sprinkle in the paprika, smoked paprika, caraway seeds, ground black pepper, and salt. Stir to coat the onions and garlic in the spices.
Pour in the beef broth, scraping up any browned bits from the bottom of the pot for extra flavor.
Return the browned beef to the pot. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 1 hour, stirring occasionally.
While the beef is cooking, peel and dice the potatoes into bite-sized chunks. Slice the carrots into thin rounds.
After the beef has cooked for 1 hour, add the potatoes and carrots to the pot. Stir well, cover again, and simmer for an additional 45-50 minutes, or until the beef and vegetables are fork-tender.
In a small bowl, whisk together the sour cream and flour until smooth. Temper the mixture by adding a ladleful of the hot goulash liquid to the bowl, whisking constantly to prevent lumps.
Stir the tempered sour cream mixture back into the goulash. Simmer for another 5-10 minutes, uncovered, until the sauce thickens slightly.
Taste and adjust seasoning with additional salt and pepper if needed.
Chop the fresh parsley and sprinkle it over the goulash just before serving.
Serve warm in bowls with crusty bread or over egg noodles, if desired.
Nutrition Facts
Calories |
568 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.9 g | 50% | |
| Saturated Fat | 17.3 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 1076 mg | 47% | |
| Total Carbohydrate | 25.4 g | 9% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 4.3 g | ||
| Protein | 36.0 g | 72% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 89 mg | 7% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1047 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
