Save A comforting, classic Hungarian stew featuring tender beef and sweet paprika, simmered to perfection and served over buttery egg noodles for a rustic, heartwarming dinner.
This dish brings back memories of cozy family dinners where the rich aroma filled the house and everyone gathered around the table smiling.
Ingredients
- 2 tablespoons vegetable oil: For browning the beef
- 2 pounds beef chuck: Cut into 1-inch cubes
- 2 large yellow onions: Finely chopped
- 3 cloves garlic: Minced
- 2 tablespoons sweet Hungarian paprika: Main spice for flavor
- 1 teaspoon smoked paprika: Adds depth
- 1 teaspoon caraway seeds: Lightly crushed
- 1 teaspoon dried marjoram: Herb for aroma
- 1 tablespoon tomato paste: Adds richness
- 1 green bell pepper: Diced
- 2 medium tomatoes: Diced or 1 cup canned diced tomatoes drained
- 4 cups beef broth: For the stew base
- 1 teaspoon salt: Plus more to taste
- ½ teaspoon black pepper: For seasoning
- 1 bay leaf: For fragrance
- 12 ounces wide egg noodles: For serving
- 2 tablespoons unsalted butter: Optional, tossed with noodles
- Chopped fresh parsley: For garnish
- Sour cream: Optional garnish
Instructions
- Step 1:
- Heat the oil in a large heavy-bottomed pot over medium-high heat. Add the beef cubes in batches and brown on all sides. Remove and set aside.
- Step 2:
- In the same pot, add onions and sauté until golden and very soft about 8 10 minutes. Stir in garlic and cook for 1 minute more.
- Step 3:
- Reduce heat to low. Add both paprikas caraway seeds and marjoram. Stir constantly for 1 minute ensuring the spices do not burn.
- Step 4:
- Add tomato paste and cook for 1 minute then stir in bell pepper and tomatoes cooking for another 2 minutes.
- Step 5:
- Return the browned beef and any juices to the pot. Pour in beef broth add salt pepper and bay leaf. Bring to a gentle simmer.
- Step 6:
- Cover and cook on low heat for 1½ 2 hours stirring occasionally until the beef is fork-tender and the sauce has thickened. Adjust seasoning as needed.
- Step 7:
- Meanwhile cook the egg noodles according to package instructions. Drain and toss with butter if using.
- Step 8:
- Remove bay leaf from the goulash. Serve the goulash hot over a bed of egg noodles garnished with parsley and a dollop of sour cream if desired.
Save This recipe has been a staple at our family dinners bringing warmth and comfort during cold evenings.
Serving Suggestions
Serve with a crisp green salad and crusty bread to complete the meal.
Wine Pairing
Pairs wonderfully with a Hungarian red wine such as Egri Bikavér.
Allergen Information
Contains egg in egg noodles and dairy if butter or sour cream is used. Gluten may be present in noodles; choose gluten-free if necessary.
Save 
This hearty dish offers a perfect blend of spices and tenderness that will quickly become your comfort food favorite.
Recipe FAQs
- → What type of beef is best for this dish?
Beef chuck cut into cubes is ideal for slow simmering, becoming tender and flavorful.
- → Can I adjust the paprika flavor intensity?
Yes, combining sweet and hot paprika can enhance the heat while maintaining traditional taste.
- → How should the noodles be prepared?
Wide egg noodles are cooked al dente, drained, and optionally tossed in butter for rich flavor.
- → Is there a substitute for beef in this stew?
Pork shoulder can be used as an alternative, offering a similar texture and taste after slow cooking.
- → What garnishes complement this dish?
Fresh parsley adds brightness, and a dollop of sour cream lends creaminess and balance.
- → How long should the stew be simmered?
Simmer the stew on low heat for 1½ to 2 hours until the beef is fork-tender and sauce thickened.