Heart-Healthy Hungarian Beef Gulasch
Savor the rich and comforting flavors of 'Heart-Healthy Hungarian Beef Gulasch,' a lighter spin on the classic Hungarian dish perfect for nourishing both body and soul. Made with lean beef chuck and vibrant vegetables like red bell peppers, carrots, and potatoes, this slow-simmered stew is seasoned with sweet paprika, caraway seeds, and aromatic marjoram for a depth of flavor that delights the senses. The use of olive oil and low-sodium beef broth ensures this gulasch stays heart-healthy without sacrificing its signature richness. Ideal for family dinners or serve-a-crowd occasions, this recipe is simple to prepare, features minimal fat, and packs wholesome ingredients into every serving. Garnished with a sprinkle of fresh parsley, it’s a warming and satisfying dish that proves health-conscious cuisine can be just as delicious.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound lean beef chuck
- 1 tablespoon olive oil
- 2 medium onion, diced
- 3 cloves garlic, minced
- 3 tablespoons sweet paprika
- 0.5 teaspoon ground black pepper
- 1 teaspoon caraway seeds
- 1 large red bell pepper, sliced
- 2 medium carrots, diced
- 2 tablespoons tomato paste
- 4 cups low-sodium beef broth
- 1 leaf bay leaf
- 1 teaspoon dried marjoram
- 3 medium potatoes, cubed
- 0.25 cup fresh parsley, chopped
- 1 teaspoon salt
Instructions
Cut the lean beef chuck into 1-inch cubes, removing any visible fat to keep it lean.
Heat olive oil in a large pot over medium heat. Add the beef cubes in batches and brown them on all sides. Remove the beef and set it aside.
In the same pot, add the diced onions and sauté until translucent, about 5-7 minutes.
Stir in the minced garlic, sweet paprika, ground black pepper, and caraway seeds. Cook for another minute until fragrant.
Add the sliced red bell pepper and diced carrots to the pot, sautéing for 5 minutes.
Stir in the tomato paste, incorporating it thoroughly with the vegetables and spices.
Return the browned beef to the pot and pour in the low-sodium beef broth. Add the bay leaf and dried marjoram.
Bring the mixture to a gentle simmer, cover the pot, and let it cook for 1 hour.
After 1 hour, add the cubed potatoes and continue to simmer for another 45 minutes until both the beef and potatoes are tender.
Adjust seasoning with salt, tasting to ensure the balance of flavors.
Remove the bay leaf. Serve the gulasch hot, garnished with fresh chopped parsley.
Nutrition Facts
Calories |
2102 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.2 g | 114% | |
| Saturated Fat | 30.1 g | 150% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 363 mg | 121% | |
| Sodium | 3475 mg | 151% | |
| Total Carbohydrate | 181.9 g | 66% | |
| Dietary Fiber | 33.2 g | 119% | |
| Total Sugars | 32.0 g | ||
| Protein | 147.0 g | 294% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 512 mg | 39% | |
| Iron | 27.7 mg | 154% | |
| Potassium | 7012 mg | 149% | |
*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.
