Beef Goulash topped over egg noodles
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Beef Goulash

Beef Goulash is an international comfort food packed with tender beef, spices, rich sauce, and veggies. A perfect stew for cold weather!
Course Main Course, Soup
Cuisine European
Keyword Beef Goulash, Beef Goulash Recipe, How Do I Make Beef Goulash Recipe, How To Make Beef Goulash Recipe
Prep Time 15 minutes
Cook Time 2 hours 40 minutes
Total Time 2 hours 55 minutes
Servings 6 servings
Calories 444kcal
Author Kathleen

Ingredients

  • 2 pounds flank steak, cut into 1-inch cubes
  • 2 teaspoons salt divided
  • 1/2 teaspoon pepper
  • 1/4 cup vegetable oil divided
  • 1 medium onion, chopped
  • 4 large cloves garlic, chopped
  • 2 tablespoons sweet Hungarian paprika
  • 1 teaspoon hot Hungarian paprika
  • 1 teaspoon smoked paprika
  • 1 1/2 cups water
  • 2 cups beef broth
  • 1 tablespoon beef better than bouillon
  • 1 (14.5-ounce) can tomato puree
  • 1 (28-ounce) can whole plum tomatoes, with liquid
  • 1/2 teaspoon caraway seeds
  • 2 carrots, cut into 1/2 pieces
  • 2 russet potatoes, cut into 1/2 pieces
  • 1 red bell pepper, cut into 1/2 pieces
  • 2 tablespoons parsley chopped

Serve Over:

Instructions

  • In a large mixing bowl, add the beef and toss with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Let sit for 15 minutes.
  • In a large pot, add 2 tablespoons oil. Stir in beef and brown on both sides. Remove to a plate.
  • Add remaining 2 tablespoons oil to the pot and saute onions and garlic on medium-low until onions are soft about 7 minutes. Increase heat to medium and add all 3 paprikas. Cook, stirring constantly, until the spices become fragrant, about 1-2 minutes.
  • Add water, beef broth, better than bullion, tomato puree, plum tomatoes with liquid, caraway seeds, 1 teaspoon salt and browned beef along with any juices accumulated on plate. Bring to a boil then reduce heat immediately and simmer for 2-2 1/2 hours or until beef is tender.
  • Add carrot and potato and simmer for 10 minutes, increasing heat as necessary to maintain a simmer. Add red pepper and continue to simmer until all vegetables are fork-tender. Adjust seasoning, sprinkle with parsley and serve over cooked and lightly butter egg noodles.

Notes

Egg noodles not included in the nutrition facts.

Nutrition

Serving: 1/6 of the recipe | Calories: 444kcal | Carbohydrates: 33g | Protein: 39g | Fat: 17g | Saturated Fat: 11g | Cholesterol: 91mg | Sodium: 1677mg | Potassium: 1621mg | Fiber: 7g | Sugar: 10g | Vitamin A: 5610IU | Vitamin C: 34.3mg | Calcium: 68mg | Iron: 4mg