Description
A deep, ruby-red beef stew made with tender chuck roast, caramelized onions, and high-quality paprika, served over homemade egg noodles. This rustic, one-pot comfort food is freezer-friendly and perfect for feeding a crowd.
Ingredients
Scale
- 2–3 pounds beef chuck roast, cut into 1.5-inch cubes
- 3 large yellow onions, diced
- 3–4 tablespoons sweet Hungarian paprika
- 6–8 cloves garlic, minced
- 2 tablespoons tomato paste
- 4 cups low-sodium beef broth
- 3 medium carrots, chopped into chunks
- 2 large russet or Yukon Gold potatoes, cubed
- 2 bay leaves
- Salt and black pepper, to taste
- 1 pound wide flat egg noodles
- 2 tablespoons butter
- Oil for browning beef
- Sour cream, for serving (optional)
- Fresh parsley, for garnish (optional)
Instructions
- Cut the beef chuck into 1.5-inch cubes and pat dry with paper towels. Dice onions, mince garlic, chop carrots, and cube potatoes.
- Heat a large skillet over medium-high heat with oil. Brown the beef cubes in batches until deeply browned on all sides (10-15 minutes total). Transfer to a plate.
- In the same skillet or a heavy-bottomed Dutch oven, add oil and onions with a pinch of salt. Cook over medium-low heat for 15-20 minutes until soft, sweet, and golden brown.
- Reduce heat to low. Add minced garlic and cook for 30 seconds. Add paprika and stir quickly for 30 seconds to bloom the flavor, being careful not to burn it.
- Add tomato paste and stir for 1 minute. Pour in beef broth, scraping up browned bits from the bottom. Add browned beef, carrots, bay leaves, salt, and pepper.
- Bring to a boil, then reduce to a gentle simmer. Cover and cook on low heat for 1.5 to 2 hours until beef is fork-tender.
- Add cubed potatoes. Simmer uncovered for another 30-45 minutes until potatoes are tender and stew has thickened.
- While goulash finishes, bring a large pot of salted water to a boil. Cook egg noodles according to package directions until al dente. Drain and toss with butter.
- Ladle hot goulash into bowls over egg noodles. Top with sour cream and fresh parsley if desired. Serve immediately.
Notes
Quality paprika is essential; stale paprika will make the dish bitter. Do not rush the caramelization of onions. For best results, freeze the stew without noodles and cook fresh noodles when serving. The flavors improve after sitting in the fridge for a day.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Cuisine: Hungarian
Nutrition
- Serving Size: 1 bowl of goulash wi
- Calories: 550
- Sugar: 6
- Sodium: 600
- Fat: 22
- Saturated Fat: 8
- Carbohydrates: 50
- Fiber: 4
- Protein: 35
Keywords: Hungarian goulash, beef stew, egg noodles, comfort food, one-pot meal, traditional recipe, paprika stew