Low Sodium Hungarian Beef Goulash
Savor the hearty, rich flavors of this Low Sodium Hungarian Beef Goulash, a healthier twist on the classic comfort dish that’s perfect for those watching their sodium intake. Tender chunks of lean beef chuck are simmered to perfection in a fragrant medley of sweet paprika, caraway seeds, and garlic, creating a vibrant and aromatic base. Loaded with wholesome vegetables like red bell pepper and potatoes, and brought together with low-sodium beef broth, this goulash offers depth of flavor without sacrificing nutrition. The slow simmering ensures melt-in-your-mouth beef and a thick, satisfying sauce that’s ideal for pairing with crusty bread or a simple side salad. Finished with fresh parsley for a pop of color and brightness, this Hungarian-inspired dish is perfect for family dinners or cozy nights in. Whether you're seeking a flavorful meal or a low-sodium option, this goulash delivers on all fronts!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 pounds lean beef chuck
- 2 medium yellow onion
- 4 large garlic cloves
- 2 tablespoons sweet paprika
- 1 teaspoon caraway seeds
- 0.5 teaspoon ground black pepper
- 2 bay leaves
- 4 cups low sodium beef broth
- 1 large red bell pepper
- 2 tablespoons tomato paste
- 3 large potatoes
- 0.25 cup fresh parsley
Instructions
Cut the beef chuck into 1-inch cubes and pat dry with paper towels to ensure browning.
Peel and finely chop the onions and garlic cloves. Set aside.
Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add the beef cubes in batches to avoid overcrowding, browning them on all sides. Transfer browned beef to a plate.
In the same pot, reduce the heat to medium and add the remaining tablespoon of olive oil, followed by the chopped onions. Cook the onions until they are soft and translucent, about 5 minutes.
Add the minced garlic to the pot and cook for another 1-2 minutes, stirring frequently to prevent burning.
Return the beef to the pot. Stir in the sweet paprika, caraway seeds, and ground black pepper, ensuring the beef is well-coated with spices.
Add bay leaves and pour in the low-sodium beef broth. Stir to combine.
Bring the mixture to a boil, reduce the heat to low, and cover the pot. Let it simmer gently for about 90 minutes, stirring occasionally.
While the beef is cooking, deseed and chop the red bell pepper into bite-sized pieces, and peel and cube the potatoes.
After 90 minutes, add the bell pepper, potatoes, and tomato paste to the pot. Stir well to combine.
Continue to simmer uncovered for another 30 minutes or until the potatoes are tender and the sauce has thickened to your preference.
Chop the fresh parsley and stir into the goulash before serving.
Remove the bay leaves before serving. Serve the goulash hot, garnished with additional parsley if desired.
Nutrition Facts
Calories |
3674 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.5 g | 219% | |
| Saturated Fat | 59.7 g | 299% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 726 mg | 242% | |
| Sodium | 1387 mg | 60% | |
| Total Carbohydrate | 249.5 g | 91% | |
| Dietary Fiber | 35.6 g | 127% | |
| Total Sugars | 30.9 g | ||
| Protein | 276.4 g | 553% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 455 mg | 35% | |
| Iron | 40.8 mg | 227% | |
| Potassium | 10176 mg | 217% | |
*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.
