Prep 20 mins
Cook 2 hrs
This easy and incredible goulash is hearty and comforting. I spent many a night perfecting this recipe until it was just right. Needless to say, I had many willing taste testers. I do not recommend adding potatoes to this recipe to thicken it, as even the smoothest mashed potatoes make it gritty. If you really feel you would like the gravy thicker, add a loose paste of flour and water and cook until thickened. Serve with buttered egg noodles and steamed, buttered carrots.
- 3 lbs stewing beef (chuck)
- 3 tablespoons butter (more if you like)
- 12 ounces mushrooms, halved (optional)
- 2 large onions, chopped
- 1⁄3 bell pepper, chopped fine
- 14 ounces of redpack plain crushed tomatoes
- 1 teaspoon dried celery flakes
- 3⁄4 cup home-made beef gravy or 3⁄4 cup jarred beef gravy
- 1 teaspoon sea salt
- 2 teaspoons sweet Hungarian paprika
- Sauté beef in butter until browned (browned, not just cooked) on high heat.
- Add more butter if desired and sauté vegetables until tender.
- Add other ingredients and cook on medium high heat for five minutes.
- Lower heat and simmer, stirring occasionally, for about 2 hours.
This was a big hit....hubby and I loved the flavor and the beef was sooooo tender. I cut the recipe in half, skipped the butter and celery flakes and used regular paprika, since I ran out of the Hungarian. (need to get more of this, since it really has a much better flavor than the regular paprika.) DeSouter this is a keeper for us....thanks