Save A comforting, classic Hungarian stew featuring tender beef and sweet paprika, simmered to perfection and served over buttery egg noodles for a rustic, heartwarming dinner.
I first served this savory dish on a chilly winter evening, and it quickly became a family favorite that warms us inside and out.
Ingredients
- 2 tablespoons vegetable oil:
- 2 pounds beef chuck: cut into 1 inch cubes
- 2 large yellow onions: finely chopped
- 3 cloves garlic: minced
- 2 tablespoons sweet Hungarian paprika:
- 1 teaspoon smoked paprika:
- 1 teaspoon caraway seeds: lightly crushed
- 1 teaspoon dried marjoram:
- 1 tablespoon tomato paste:
- 1 green bell pepper: diced
- 2 medium tomatoes: diced (or 1 cup canned diced tomatoes drained)
- 4 cups beef broth:
- 1 teaspoon salt: plus more to taste
- ½ teaspoon black pepper:
- 1 bay leaf:
- 12 ounces wide egg noodles:
- 2 tablespoons unsalted butter: optional
- Chopped fresh parsley: for garnish
- Sour cream: optional for garnish
Instructions
- Step 1:
- Heat the oil in a large heavy bottomed pot over medium high heat. Add the beef cubes in batches and brown on all sides. Remove and set aside.
- Step 2:
- In the same pot add onions and sauté until golden and very soft about 8 10 minutes. Stir in garlic and cook for 1 minute more.
- Step 3:
- Reduce heat to low. Add both paprikas caraway seeds and marjoram. Stir constantly for 1 minute ensuring the spices do not burn.
- Step 4:
- Add tomato paste and cook for 1 minute then stir in bell pepper and tomatoes cooking for another 2 minutes.
- Step 5:
- Return the browned beef and any juices to the pot. Pour in beef broth add salt pepper and bay leaf. Bring to a gentle simmer.
- Step 6:
- Cover and cook on low heat for 1½ 2 hours stirring occasionally until the beef is fork tender and the sauce has thickened. Adjust seasoning as needed.
- Step 7:
- Meanwhile cook the egg noodles according to package instructions. Drain and toss with butter if using.
- Step 8:
- Remove bay leaf from the goulash. Serve the goulash hot over a bed of egg noodles garnished with parsley and a dollop of sour cream if desired.
Save Sharing this goulash around the family table always brings back warm memories of togetherness and cozy dinners.
Required Tools
Large heavy bottomed pot or Dutch oven Wooden spoon Chefs knife Cutting board Pasta pot and colander
Allergen Information
Contains Egg (in egg noodles) Dairy (if butter or sour cream is used) May contain gluten (in egg noodles) use gluten free noodles if required Always check product labels for potential allergens
Nutritional Information
Calories 670 Total Fat 27 g Carbohydrates 58 g Protein 46 g
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This Hungarian Goulash is a perfect comfort meal that you can easily adjust to your taste and enjoy year round.
Common Recipe Questions
- → What cut of beef works best for goulash?
Beef chuck cut into 1-inch cubes is ideal as it becomes tender and flavorful during the slow simmer.
- → How do paprika types affect the flavor?
Sweet paprika adds warmth and mild sweetness, while smoked paprika introduces a subtle smokiness enhancing depth.
- → Can I substitute egg noodles with another pasta?
Wide egg noodles are traditional, but similar pasta like pappardelle or fettuccine can be used as substitutes.
- → What is the best method to brown the beef?
Brown beef cubes in batches over medium-high heat in oil to develop rich color and seal in juices before simmering.
- → How long should the stew simmer?
Simmer on low heat for 1½ to 2 hours until the beef becomes fork-tender and the flavors meld together.
- → Are there suggested garnishes for serving?
Chopped fresh parsley and a dollop of sour cream add freshness and creaminess to balance the rich stew.