Hungarian Beef Goulash
photo by CookingONTheSide
- Ready In:
- 2hrs 40mins
- 1⁄4 cup all-purpose flour
- 1 tablespoon sweet Hungarian paprika
- 1 1⁄2 teaspoons salt
- 1⁄2 teaspoon hot Hungarian paprika
- 1⁄2 teaspoon ground black pepper
- 2 lbs beef stew meat, cut into 1 1/4-inch pieces
- 4 tablespoons vegetable oil, divided
- 1 large onion, chopped
- 2 garlic cloves, minced
- 28 ounces beef broth
- 14 1⁄2 ounces stewed tomatoes, undrained
- 1 cup water
- 1 tablespoon dried marjoram, crushed
- 3 cups medium egg noodles, uncooked (about 6 ounces)
- 1 large green bell pepper, chopped
- sour cream
- Combine flour, sweet paprika, salt, hot paprika and black pepper in resealable plastic food storage bag. Add 1/2 of beef. Seal bag; shake to coat well. Repeat with remaining beef.
- Heat 1 1/2 tablespoons oil in Dutch oven over medium heat. Add one-half of beef; brown on all sides. Transfer to large bowl. Repeat browning with 1 1/2 tablespoons oil and remaining beef; transfer to same bowl.
- Heat remaining 1 tablespoon oil in same Dutch oven; add onion and cook 8 minutes or until tender. Add minced garlic cloves and cook for 2-3 more minutes, stirring often.
- Return beef and any juices to Dutch oven. Add broth, tomatoes with liquid, water and marjoram. Bring to a boil over medium-high heat. Reduce heat to medium-low; cover and simmer 1 1/2 hours or until meat is tender, stirring once.
- When meat is tender, stir in noodles and bell pepper; cover. Simmer about 8 minutes or until noodles are tender, stirring once. To serve, ladle into 8 soup bowls. Dollop with sour cream.
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I made this goulash for a small dinner party on a cold autumn evening - delicious. I didn't use the hot paprika, and added some splashes of red wine to add a bit of complexity to the flavor. I had to simmer it for quite a bit longer than called for -- the beef (I used cubed bottom round roast) wasn't really fork tender until it had simmered about 4-5 hours. I shredded a lot of the beef by mashing the cubes against the side of the pan w/ a fork, because I like a denser stew. I served it OVER the wide egg noodles, didn't mix the noodles in. I hate soggy noodles ;) And of course served with warm crusty bread, and everyone loved it! Thanks for posting!
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Our family moved to Florida from New York in the 90's, so I've brought not only many of the recipes my family has passed down, but have learned to cook some great Southern dishes as well.? When I found RZ, it opened up a whole new world of cooking -- cuisine from different countries, tried-and-true family hand-me-down recipes, and some interesting and delicious dishes I would never have found on my own.