Tender stewing beef that has been slowly braised in a rich sauce and then served on a bed of noodles with a dollop of sour cream. Just amazing!!
One of my favourite beef dishes is goulash. Beef goulash is essentially a beef stew and there are many different variations that have developed from region to region. Paprika is the common seasoning in this stew regardless of the recipe source.
During these cold days, it is great to have dinner braising away in the oven. The heat from the oven warms the kitchen and you just know that there is a big ol’ pot of comfort food in there. It seems that I use my Emile Henry Dutch Oven multiple times a week as it is perfect for browning the meat on the stovetop and then throwing it in the oven for a few hours. The meat breaks down and tenderizes during that long cook in the oven, and the sauce develops a deep rich flavor.
- Beef – I like to use stewing beef that has already been cut into chunks
- Flour – the beef is tossed in the flour prior to browning
- Garlic cloves
- Beef broth – this adds to the richness of the sauce
- Crushed tomatoes – canned tomatoes works great for this
- Spices – salt, paprika, black pepper and caraway seeds
- Red wine
- Sour cream
- Egg noodles
The use of tomatoes, flour, potatoes, rice, noodles and more are some of the various ingredients in goulash. Cooks are quite passionate regarding what should and should not be included in goulash. It reminds me of the passion that people have for what makes a good bowl of gumbo, chili, bbq sauce or how ribs should be cooked.
Brown The Beef
Making sure to brown the beef first is an important way to enhance the flavour of beef goulash. Toss the cubed beef in the flour and seasoning. Then place them in a dutch oven or skillet with oil over medium heat. Flip the beef every minute or two until the cubes are browned on most sides. Do not worry about ensuring the meat is fully cooked as they will cook low and slow in the oven. Remove the beef and set aside on a plate.
Add the onions to the pan or dutch oven and sauté. There will be brown bits of flour stuck to the bottom. Pour in the red wine to deglaze the pan. Stir constantly and let simmer for a few minutes.
Preheat the oven to 325F. If you are using a dutch oven, add the crushed tomatoes, beef broth, spices and the cooked beef to the dutch oven with the sautéed onions. If you are not using a dutch oven, transfer everything to a roasting dish instead. Stir until well combined.
Place in the oven and bake for 3-4 hours. Check every once in a while and give it a good stir. The beef will get nice and tender and the sauce will thicken.
Cook The Egg Noodles
While the beef goulash is in the oven and close to being done, it is time to boil the egg noodles. Cook them as you would any pasta. They are done when tender. Drain and, if desired, toss with a tablespoon of butter or oil so the noodles do not stick.
This goulash recipe is a mix of many different regions and is likely just more Americanized. The sauce is made from red wine, beef broth and crushed tomatoes. It is packed with flavor and the beef is so tender that it is basically falling apart. I serve it on a bed of egg noodles with a dollop of sour cream.
More Great Beef Recipes
- Ground Beef Stroganoff
- Top Sirloin Beef Roast
- Braised Short Ribs
- Tender Well Done Roast Beef and Vegetables
- 2 tbsp oil
- 1/4 cup flour
- 1 tbsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 3 pounds stewing beef cubed
- 1 onion , thinly sliced
- 2 garlic cloves , minced
- 1 1/2 cups red wine
- 3 cups beef broth
- 2 cups crushed tomatoes
- 1 tsp caraway seeds
- 3 tbsp paprika
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 cup sour cream
- 2 tbsp fresh parsley , minced
- 1 pound egg noodles , cooked and strained
- Preheat oven to 325F.
- Whisk together the flour, salt, black pepper, and paprika. Toss cubed beef in the flour and spices until coated. Dust off any excess flour.
- Heat oil in a skillet or dutch oven on medium heat. Add beef and brown the meat flipping every minute or two. Remove the beef from the pan and set aside on a plate
- Add the onions and garlic to the pan and sauté them for a couple minutes.
- Pour in the red wine to deglaze the bottom of the pan. Let it simmer for a couple minutes.
- If not sautéing in a dutch oven, transfer to a roasting pot. Otherwise, keep everything in the dutch oven. Stir in the beef broth, crushed tomatoes, caraway seeds, paprika salt and pepper, as well as the cooked beef that has been set aside.
- Cook in the oven for 3-4 hours.
- Serve on egg noodles with a dollop of sour cream. Garnish with fresh parsley
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