A beef stew with peppers, onions, and potatoes in a tomato-paprika sauce.

Outside its native Hungary, where it is known as «gulyás» and is served as a hearty thick soup, goulash [pr. GOO-lahsh] is a stew made with beef or other meat and vegetables, flavoured with lots of very fresh sweet or spicy Hungarian paprika, giving it a pungent aroma.

4 servings
Preparation 20 min
Cooking 2 h

480 calories per serving 


2 onions, cut into thin rounds   400 g
1 clove garlic, chopped    
2 tomatoes, deseeded and diced   240 g
1 yellow or red sweet peppers, cut into match-like strips   200 g
600 g stewing beef cubes, 3 cm size    
4 tsp butter, unsalted   18 g
1 1/2 tbsp olive oil   23 mL
4 tsp paprika   12 g
2 1/4 tsp ground cumin   5 g
1 cup beef broth, or more   250 mL
1 pinch salt [optional]   0.1 g
  ground pepper to taste    
2 potatoes, peeled and cut into cubes   400 g
1 1/2 tbsp sour cream [optional]   23 mL


  1. Prepare the vegetables : thinly slice the onions, chop the garlic, deseed and dice the tomatoes, and cut the peppers into match-like strips. Trim the fat off the meat and cut the beef into 3 cm cubes (if not already done by the butcher).
  2. Heat the butter and olive oil in a large, heavy-bottomed pot over high heat. Sauté the meat in batches, being careful not to overcrowd the pot, with the addition of butter and oil as needed. Cook each batch of meat until it is well browned on all sides, about 5 to 6 min, then transfer the cubes to a plate while the next batch browns.
  3. When all the meat is cooked, lower the heat to low, add the onions, and cook, stirring occasionally until they are well cooked, about 15 min. Return the meat to the pot, add the paprika and cumin, then cook 1 min with stirring. Add the chopped garlic, tomatoes, and peppers, then pour in the broth. Season with salt and pepper. Stir well to combine.
  4. Cook, covered, over very low heat, stirring occasionally, until the meat is tender and the sauce has thickened, about 1 ½ h, adding some broth if needed to keep a moist environment.
  5. Peel the potatoes, cut them into cubes, then add them to the pot and cook an additional 30 min. Adjust the seasoning.
  6. Serve with a dollop of sour cream (optional).

Nutrition Facts Table

Nutrition Facts

per 1 serving (410g)


% DV*

* DV = Daily Value




22 g

34 %

Saturated 7 g
+ Trans 0.5 g

40 %


100 mg


240 mg

10 %


32 g

11 %


5 g

19 %


7 g


39 g

Vitamin A

45 %

Vitamin C

110 %


6 %


40 %

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Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: servings
Grain Products: 0 serving
Milk and Alternatives: 0 serving
Meat and Alternatives: serving

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Free :
Added Sugar
Low :
Calories, Saturated Fat, Sodium
Source of :
Calcium, Vitamin D
Good source of :
Copper, Fibre, Folacin, Manganese, Pantothenic Acid, Vitamin B1, Vitamin K
Excellent source of :
Iron, Magnesium, Niacin, Phosphorus, Potassium, Selenium, Vitamin A, Vitamin B12, Vitamin B2, Vitamin B6, Vitamin C, Vitamin E, Zinc

More info

This recipe is in the following categories: Beef | Main courses/Entrées | Diabetes-friendly | Halal | High Fibre | High Iron | Low Calorie | Low Saturated Fat | Low Sodium | Braise/Stew | Central European

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