Beef Goulash

Tender chunks of beef simmer low and slow with Hungarian paprika, tomatoes, potatoes, carrots, and bell peppers in this rich and hearty Beef Goulash Recipe. Served over buttery egg noodles, this comforting stew is packed with savory flavor and perfect for chilly nights, family dinners, and cozy weekends at home.

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

Cook Time 2 40

Total Time 2 55

Servings 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:

Mrs. Weiss' egg noodle cooked, drained and lightly buttered

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 Bouillon, 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