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  • Beef Goulash

    1 vote
    Beef Goulash
    Prep time:
    Cook time:
    Servings: 4
    by Patrick Travis
    33 recipes
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    My wife and I were talking about having a beef stew on a recent cold winter evening and goulash popped up. This is an easy recipe I put together from several I looked at and it turned out pretty well. If you are in the mood for something a bit different, I think you’ll like this.

    Ingredients

    • 1 ½ lb round steak cut into 1” cubes
    • ¼ cup flour
    • ¼ cup vegetable oil
    • 1 medium yellow onion thinly sliced
    • 1 each 14 oz can beef broth
    • 1 Tb + 1 ts Hungarian paprika
    • ½ ts black pepper
    • ½ ts caraway seeds
    • ¼ ts thyme
    • 2 bay leaves
    • 2 cloves garlic minced
    • 1 cup sour cream, split
    • 1 package extra wide egg noodles
    • Note: I don’t add any salt as the beef broth is usually salty enough, but that’s a personal taste.

    Directions

    1. Coat beef cubes with flour
    2. Heat the oil in a large skillet or Dutch oven and brown the coated beef cubes. Be sure the skillet has a tight fitting cover.
    3. Add the onions and cook until they are transparent, about 5 minutes.
    4. Add the remaining ingredients except for the sour cream and noodles.
    5. Simmer for about 2 hours, or until the beef is tender, checking to see that it does not dry out too much. The sauce should be thick, but not a paste. Rather than simmer on the stove, I bake it in the oven at 350F like a braise (the goulash is less likely to burn if I’m having a drink or two).
    6. Stir in ½ cup of the sour cream and cook for an additional 15 minutes.
    7. While cooking the goulash for the last 15 minutes, cook the noodles.
    8. Serve the goulash over the noodles and garnish with a bit of the reserved sour cream.

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