Beef Goulash

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CAMPBELL’S® Ready to Use Beef Broth

CAMPBELL’S® Ready to Use Beef Broth

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  • 1 tbsp (15 mL) butter
  • 1 tbsp (15 mL) olive oil
  • 2 lb (908 g) beef chuck, well-trimmed, cut into 1-inch cubes
  • 1 tsp (5 mL) salt
  • 1 tsp (5 mL) freshly ground  black pepper
  • 2 large  yellow onion, chopped
  • 1 tbsp (15 mL) smoked  paprika
  • 2 tbsp (30 mL) all-purpose flour
  • 1 can diced tomatoes
  • 2 bay leaf
  • 1 carton (900 mL)  CAMPBELL’S® Ready to Use Beef Broth
  • 2 large  carrot, chopped
  • 4 beet, peeled and chopped
  • Sour cream and chopped chives (if desired)


  1. Preheat oven to 350°F (180°C).
  2. In a large non-stick skillet or dutch oven, heat the butter and oil and brown the beef in batches, seasoning with salt and pepper. Transfer to a bowl. Cook onions in same pan until tender.
  3. Stir in paprika, flour, tomatoes and broth. Return beef back to pan and bring to a boil. Cover and transfer to the oven for 2 hours.
  4. Stir in carrots and beets and cook for one hour more or until beef and vegetables are very tender.
  5. Garnish with a dollop of sour cream and a sprinkle of fresh chives and serve on its own, or over cooked egg noodles, rice or grains.

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Amount Per Serving
Calories 450
Fat 25 g
Sodium 1050 mg
Carbohydrate 17 g
Dietary Fibre 4 g
Protein 36 g
Calcium 4 %DV

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