Save to Pinterest 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.
This goulash recipe has always been a favorite in my household, bringing warmth and comfort especially during the colder months.
Ingredients
- Vegetable oil: 2 tablespoons
- Beef chuck: 2 pounds cut into 1 inch cubes
- Yellow onions: 2 large finely chopped
- Garlic: 3 cloves minced
- Sweet Hungarian paprika: 2 tablespoons
- Smoked paprika: 1 teaspoon
- Caraway seeds: 1 teaspoon lightly crushed
- Dried marjoram: 1 teaspoon
- Tomato paste: 1 tablespoon
- Green bell pepper: 1 diced
- Tomatoes: 2 medium diced (or 1 cup canned diced tomatoes drained)
- Beef broth: 4 cups
- Salt: 1 teaspoon plus more to taste
- Black pepper: ½ teaspoon
- Bay leaf: 1
- Wide egg noodles: 12 ounces
- Unsalted butter: 2 tablespoons 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 to 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 1 and a half to 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 to Pinterest This dish often brings our family together around the dinner table sharing stories and laughter on chilly evenings.
Serving Suggestions
Serve with a crisp green salad and crusty bread for a complete meal. Pair with a Hungarian red wine such as Egri Bikavér.
Tool Tips
Use a large heavy bottomed pot or Dutch oven for the best heat distribution. A wooden spoon and good knives make prep smoother.
Allergen Information
Contains egg (in egg noodles) and dairy (if butter or sour cream is used). May contain gluten; use gluten free noodles if required.
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This classic Hungarian goulash is sure to become a family favorite you'll return to time and again.
Questions & Answers
- → What cut of beef is best for this dish?
Beef chuck, cut into 1-inch cubes, is ideal for its marbling and tenderness after slow cooking.
- → Can I use different types of paprika?
Yes, a mix of sweet and smoked paprika adds depth; adjust amounts for desired heat and flavor.
- → How do I achieve tender beef chunks?
Simmer the beef gently for 1½ to 2 hours until it becomes fork-tender without drying out.
- → What is the purpose of caraway seeds and marjoram?
These spices enhance the stew’s aroma and complement the paprika with subtle earthiness and herbal notes.
- → How should I prepare the egg noodles?
Cook the noodles according to package instructions, then toss with butter for a rich, silky texture.
- → Are there suitable substitutions for beef?
Pork shoulder can be used as an alternative for a different but equally tender result.