Beef Goulash 🥘
Beef simmered in a paprika-rich tomato gravy over buttered egg noodles, old-world comfort with pantry spices.
Ingredients (serves 6)
- 2 lb stew beef
- 2 onions
- 3 cloves garlic
- 3 tbsp paprika
- 2 tbsp tomato paste
- 1 bell pepper
- 4 cups beef stock
- 12 oz egg noodles
- 1/2 cup sour cream
- 2 tbsp all-purpose flour
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Try AnychefInstructions
- 1
Pat the beef dry, season with salt and pepper, and toss with the flour. Brown in 2 tbsp oil in a Dutch oven over medium-high heat, in batches, 4 minutes per batch.
- 2
Dice the onions and bell pepper and cook in the same pot until soft, 6 minutes, then stir in minced garlic, paprika, and tomato paste for 1 minute. Do not let the paprika scorch.
- 3
Return the beef with the beef stock, scrape up the browned bits, cover, and simmer on low until fork tender, about 60 minutes.
- 4
Boil the egg noodles in salted water per package directions, about 7 minutes, then drain and toss with a knob of butter.
- 5
Season the goulash to taste and serve over the noodles with a spoonful of sour cream on top.
