Spicy Hungarian Goulash

Best Beef Goulash with Hungarian Sweet Paprika.

Goulash is traditionally a spicy dish, but you can vary the amount and type of paprika according to your taste.


Remember the bread will add carbohydrates – so choose wisely. A whole-grain or rye bread is better than white.

Makes 8 servings
Cooking time: n/a


  • 1 tbsp olive or sunflower oil (15 mL)
  • 2 lb lean beef round steak, fat removed, cubes (1 kg)
  • 2 onions, thinly sliced
  • 1 to 2 tbsp hot or mild paprika (15 to 25 mL)
  • 1 tbsp all-purpose flour (15 mL)
  • 1 tbsp chopped fresh marjoram (15 mL)
  • or 1 tsp (5 mL) dried
  • 2 cups beef stock (500 mL)
  • Salt and freshly ground black pepper
  • 3 tbsp sour cream (50 mL)


  1. Heat the oil in a large heavy saucepan. Add the beef and onions and cook, stirring occasionally, 4 to 5 minutes or until brown. Stir in the paprika, flour and marjoram and cook, stirring, 2 minutes. Gradually stir in the stock, salt and pepper. Bring to a boil, reduce the heat, cover and simmer 1½ hours or until the beef is tender.
  2. Spoon into warmed bowls and top with sour cream. Sprinkle with a little paprika and serve with fresh crusty bread.


Food choice values (per serving)
Carbohydrate Choices: 0
Meat & Alternatives: 3
Fats: 0

This recipe made available with permission by Key Porter Books Ltd. Copyright © 1995 by The British Diabetic Association. The Everyday Diabetes Cookbook is available in stores across Canada.