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Dad's Old-Style Hungarian Goulash

Kraft Memeber Recipe
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Makes: 8 servings Total Time: 40 min
Category: Soups/Chilis Sub Category: Soups & Stews

what you need
  • 3 Tbsp. canola oil
  • 1 small onion, chopped
  • 1-1/2 tsp. caraway seeds
  • 1 lb. lean ground beef
  • 3 Tbsp. smoked paprika
  • 10 cups fat-free beef broth
  • 1 large potato, peeled, cut into 1-inch slices
  • 1 parsnip, peeled, chopped
  • 1 large carrot, peeled, chopped
  • 3 minced garlic cloves
  • 1 celery stalk, chopped
  • 1 cup frozen peas
  • 1/2 cup white mushrooms, sliced
  • 1/2 cup chopped, fresh parsley
  • Salt and pepper to taste
make it
In a large pot over medium heat, add oil. Add onion and caraway seeds, saute for 8 minutes or until onion starts to soften. Add beef and cook for 10 minutes or until meat is browned. Drain and return to stove.

Add paprika, cook for 2 minutes. Add beef broth, bring to boil, scraping up browned bits at bottom of pot. Reduce heat to low and stir in potato, parsnip, carrot and garlic. Simmer for 15 min.

Stir in celery, peas and mushrooms. Continue to simmer for 10 min or until veggies and meat are very tender. Stir in parsley, season with salt and pepper.
I always loved my dad's goulash, it's very hearty with a spicy tang. Very important to use smoked paprika to add that tang.
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