Cook up our Goulash Recipe that's ready to become a regular entrée at your dinner table with its crowd-pleasing mixture of beef, spices, veggies and more.
What You Need
Original recipe yields 6 servings
2 Tbsp. KRAFT Italian Vinaigrette Dressing made with Extra Virgin Olive Oil
1-1/2 lb. boneless beef chuck or blade roast, cut into 1-inch pieces
1/2 tsp. ground black pepper
1 onion, chopped
2 cloves garlic, minced
3 Tbsp. paprika
1 can (14.5 oz.) fire-roasted diced tomatoes with garlic, undrained
2 Tbsp. LEA & PERRINS Worcestershire Sauce
1/2 cup plus 2 Tbsp. fat-free reduced-sodium beef broth, divided
2 Tbsp. cornstarch
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Let's Make It
Heat dressing in Dutch oven or large deep skillet on medium-high heat. Sprinkle meat with pepper. Add to Dutch oven; cook 10 min. or until evenly browned on all sides, stirring occasionally. Add onions; cook on medium heat 5 min. or until tender, stirring occasionally. Add garlic and paprika; cook 1 min.
Stir in tomatoes, Worcestershire sauce and 1/2 cup broth. Bring to boil; cover. Simmer on medium-low heat 1 hour 15 min. or until meat is tender, stirring occasionally.
Mix cornstarch and remaining broth until blended; gradually stir into meat mixture. Bring to boil, stirring constantly. Cook and stir 1 min. or until slightly thickened.
Serve with whole wheat rolls, or hot cooked noodles.
Stir in 1/2 tsp. caraway seed with the paprika.
Goulash is usually made with sweet Hungarian paprika. You can vary the flavor and have fun by using smoked or Spanish paprika instead.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 12g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.