Pin It 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 have always loved making this goulash as it brings a taste of traditional Hungary right to our dinner table on chilly evenings.
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.
Pin It This recipe has often been the centerpiece of our family gatherings bringing everyone together around the table.
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 per serving
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Enjoy this authentic Hungarian classic that warms both the heart and soul.
Recipe FAQs
- → What cut of meat works best for this dish?
Beef chuck cut into 1-inch cubes is ideal as it becomes tender and flavorful when slowly simmered.
- → Can I adjust the paprika flavors?
Yes, combining sweet and hot paprika can enrich the flavor for a spicier profile.
- → What is the importance of slow simmering?
Slow simmering ensures the beef becomes tender while allowing the spices to meld and deepen the sauce's flavor.
- → Are there good alternatives to egg noodles?
Wide pasta such as pappardelle or gluten-free noodles can be used depending on dietary preferences.
- → How should the dish be garnished?
Fresh chopped parsley adds color and freshness, and a dollop of sour cream offers a cool contrast to the spices.
- → Can other meats be used in place of beef?
Pork shoulder is a suitable alternative, providing a different but still rich flavor profile.