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Cook1 hr 30 mins
A combination of different recipes found both here and on the internet. Want to calculate nutritional facts.
- 2 lbs boneless chuck roast, cut into 1-inch chunks
- kosher salt
- ground pepper
- 2 tablespoons all-purpose flour
- 1 tablespoon olive oil
- 4 medium sweet onions, sliced and separated into rings
- 8 ounces portabella mushrooms or 8 ounces cremini mushrooms, cleaned and cut in half
- 1 head garlic, peeled or 12 garlic cloves
- 1⁄2 cup sweet red wine
- 1 3⁄4 cups beef broth
- 1 (4 ounce) jardiced roasted red peppers
- 1⁄4 cup sweet Hungarian paprika
- 4 cups noodles, cooked and buttered
- 1 cup low-fat sour cream
- Place beef chunks in a large bowl. Sprinkle liberally with Kosher salt and freshly ground pepper. Toss with the flour.
- Heat a heavy Dutch oven over medium high heat and add the olive oil. Swirl to coat the bottom of the pan. Place beef chunks in a single layer and brown on two sides. You will probably need to do this in batches. Do not crowd the meat or it will boil instead of brown. Remove browned beef chunks to a bowl.
- Reduce heat to medium-low. To the drippings in the Dutch Oven, add the sweet onion rings, mushrooms, and garlic. Toss to coat with the olive oil. Cover tightly and sweat the vegetables, stirring occasionally, until the onions are limp but not browned and mushrooms are releasing their liquid, about 10 minutes.
- Add red wine to the vegetables and cook 2 minutes, scraping up browned bits from the bottom. Add beef broth, roasted red peppers, and paprika. Return beef and any accumulated juices to the pan. Stir until well-combined. Cover tightly, reduce heat and simmer on low heat for 1 1/2 to 2 hours, stirring occasionally, until beef is fork tender.
- Remove Dutch oven from heat and wait for boiling to subside. Taste and add additional salt if necessary.
- Serve goulash over hot buttered noodles with a dollop of sour cream.