Paprika Goulash 4.000
Dec 1, 2010

Spanish smoked (hot) paprika and caraway seeds give this deliciously rich casserole a spicy sweetness.

Serve with rice noodles and a green vegetable such as cabbage, green beans or broccoli.

Servings: 4
  • 1 to 1 1/2 pounds chuck steak or brisket, cut into 1 1/2-inch pieces
  • 2 tablespoons cornstarch
  • 1 tablespoon sunflower oil
  • 2 to 3 slices uncooked bacon, chopped
  • 3 medium cloves garlic, finely chopped
  • 2 medium onion, grated (1 1/2 to 2 cups)
  • 2 medium red bell peppers, stemmed, seeded and cut into 1/2-inch dice (2 1/2 to 3 cups)
  • 1 tablespoon caraway seeds
  • 1 tablespoon Spanish smoked paprika, preferably hot (as opposed to sweet), plus more for garnish
  • 2 cups low-sodium beef broth
  • 2 tablespoons tomato paste
  • 6 cornichons (baby gherkins), cut crosswise into thin slices
  • Freshly ground black pepper
  • Nonfat plain Greek-style yogurt, for serving


Place the meat in a large, resealable plastic food storage bag and add the cornstarch. Seal, and shake to coat evenly.

Heat the oil in a flameproof casserole or Dutch oven over medium-high heat until the oil shimmers. Add the bacon, garlic, onions, red bell peppers, caraway seeds and paprika; cook for 3 minutes, stirring. Add the beef, then the broth, tomato paste and cornichons; stir to combine. Season with the black pepper. Once the mixture begins to bubble at the edges, reduce the heat to medium-low, cover and cook for 2 hours, stirring occasionally, until the meat is tender and the sauce has reduced to a rich consistency.

Serve hot, with a dollop of yogurt and a sprinkling of paprika.

Rate it

Recipe Source

Adapted from "The Essential Diabetes Cookbook," by Antony Worrall Thompson with Louise Blair (Kyle, 2010).

Tested by Mike Cutler.

Email questions to the Food Section.

Email questions to the Food Section at