Total Time
2hrs 25mins
Prep 25 mins
Cook 2 hrs

My slightly modified version of a Cooking Light recipe. Very hearty and flavorful. Only 5 ww points per serving. Here is the nutritional breakdown according to Cooking Light (which tends to be a bit more reliable than 'zaar's): CALORIES 242(23% from fat); FAT 6.1g (sat 2.6g,mono 2.3g,poly 0.4g); PROTEIN 24.2g; CHOLESTEROL 47mg; CALCIUM 31mg; SODIUM 517mg; FIBER 2.5g; IRON 2.8mg; CARBOHYDRATE 22.4g

Ingredients Nutrition


  1. Dredge beef in flour; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Melt butter in a Dutch oven over medium-high heat. Add beef; cook 8 minutes, browning on all sides. Remove beef from pan.
  2. Add onion and garlic to pan; sauté 10 minutes or until lightly browned. Stir in paprika and vinegar; cook for 2 minutes.
  3. Return beef to pan. Add the tomato and bay leaves; cook 3 minutes. Add water and broth; bring to a boil.
  4. Add potatoes, lower heat, cover and simmer for 2 hours.


Most Helpful

Holy Cow! Didn't have to change anything. Completely worth the time it takes to make this. The taste is similar to a Czech goulash I had recently at a European restaurant (but looks different). I will be making this frequently.

laracroft9311 October 16, 2011

Darn! this is good! DH came home from work and said "something sure smells good!" I didn't change a thing, I did cut the recipe in half and it worked great. Make sure and scrape up the meat pieces when sauteing the onions. I think some of the good flavor comes from that. This had just the right spices and I have had lots of Goulash over the years. I did swing by our local German store to pick up some rye bread to go with it. Awesome dish. A keeper. I'm putting this in my top 20 2008 cookbook. Thanks HollyGolighty for posting.

teresas April 01, 2008

The only change I made to this recipe was adding some carrots, this was a very tasty dish that resembles what I call "beef stew" the meat was very tender and there was plenty gravy so I served this over rice, thanks for the wonderful recipe!

cajun chef in Louisiana March 31, 2008

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