Prep 9 mins
Cook 1 hr 30 mins
They'll line up for seconds of this hearty dish.
- 3 lbs boneless beef roast, cut in 1 inch cubes
- 1⁄4 cup flour
- 1⁄4 cup oil
- 3 cups sliced onions
- 1 tablespoon paprika
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 (10 ounce) can beef broth
- 4 quarts water
- 3 teaspoons salt
- 1 tablespoon oil
- 9 cups wide egg noodles
- 2 tablespoons butter
- 1 tablespoon poppy seed
- 1 cup sour cream
- Toss meat with flour to coat.
- In Dutch oven, brown meat in oil until well browned on all sides.
- Add onions, paprika, salt, pepper and beef broth.
- Cover and cook on low for 1-1/2 hours.
- Bring water, salt and oil to a boil; add noodles and cook for 8 minutes.
- Drain and rinse under hot water.
- Toss cooked noodles with butter and poppy seeds.
- Stir sour cream into meat mixture.
- Cook on low until heated through, stirring constantly.
- Serve goulash over noodles.
I made this and fed it to a Hungarian who is living in England for a couple years. He absolutely loved it and said it was just like how they make it in Hungary. Though he said this is actually Paprikash, not Goulash. You can use other meat, too. I used pork, and it was really tasty.
This was okay, but I don't think it was quite right for us. We tried the sour cream sauce before we put it on the noodles because I wasn't sure that either of us would care for it (you'd have to like sour cream by itself a lot) and we didn't, so we tried just the meat over the plain noodles and that was really bland. So we both went back and tried putting in a little bit of the sour cream sauce thinking maybe it mixes together well, but still just okay. This might sound weird but we actually ended up mixing in some ceasar dressing because we thought it did need something creamy and a bit tangy. That was actually pretty good. DH even went back for seconds.