Low Sodium Hungarian Beef Goulash

Savor the hearty flavors of this **Low Sodium Hungarian Beef Goulash**, a comforting, healthy twist on the iconic Central European classic. This rich, slow-simmered stew features tender chunks of lean beef chuck, sweet paprika, and earthy caraway seeds, all enveloped in a luscious broth that is low in sodium but big on taste. Vibrant red bell peppers, golden potatoes, and a touch of tomato paste bring a pop of color and natural sweetness to the dish, while fresh parsley adds a finishing touch of brightness. Perfectly balanced for those watching their sodium intake, this recipe delivers all the warm, robust flavors you love in a traditional goulash. Serve piping hot with a sprinkle of parsley, and let this low-sodium delight bring some old-world charm to your table.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

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

Directions

Step 1

Cut the beef chuck into 1-inch cubes and pat dry with paper towels to ensure browning.

Step 2

Peel and finely chop the onions and garlic cloves. Set aside.

Step 3

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.

Step 4

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.

Step 5

Add the minced garlic to the pot and cook for another 1-2 minutes, stirring frequently to prevent burning.

Step 6

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.

Step 7

Add bay leaves and pour in the low-sodium beef broth. Stir to combine.

Step 8

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.

Step 9

While the beef is cooking, deseed and chop the red bell pepper into bite-sized pieces, and peel and cube the potatoes.

Step 10

After 90 minutes, add the bell pepper, potatoes, and tomato paste to the pot. Stir well to combine.

Step 11

Continue to simmer uncovered for another 30 minutes or until the potatoes are tender and the sauce has thickened to your preference.

Step 12

Chop the fresh parsley and stir into the goulash before serving.

Step 13

Remove the bay leaves before serving. Serve the goulash hot, garnished with additional parsley if desired.

Nutrition Facts

Serving size	(3255.7g)

Amount per serving	% Daily Value*
Calories	3674.4

Total Fat 170.5g	0%
Saturated Fat 59.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 725.7mg	0%
Sodium 1386.8mg	0%
Total Carbohydrate 249.5g	0%
Dietary Fiber 35.6g	0%
Total Sugars 30.9g
Protein 276.4g	0%

Vitamin D 0IU	0%
Calcium 454.9mg	0%
Iron 40.8mg	0%
Potassium 10176.0mg	0%

*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.

Source of Calories

Fat: 42.2%

Protein: 30.4%

Carbs: 27.4%