Hungarian Goulash is a beef stew seasoned with liberal amounts of paprika which gives it a deep red colour and sweet pepper flavour. Enjoy a bowl of this beef stew served over a bed of egg noodles for a hearty, satisfying meal.
1 tablespoon vegetable oil
1 1/2 lb boneless beef chuck, cut into 3/4-inch cubes
1/2 cup beef broth
2 tablespoons paprika
1 tablespoon Hungarian Hot Paprika
1 1/2 teaspoons salt
1/2 teaspoon caraway seed
1/4 teaspoon pepper
3 large onions, chopped (3 cups)
2 cloves garlic, finely chopped
1 can (14.5 oz) diced tomatoes, undrained
1/4 cup cold water
2 tablespoons all-purpose flour
Note: If you can’t find Hungarian Hot Paprika increase regular paprika to 3 tablespoons.
1. In 4-quart Dutch oven or 12-inch skillet, heat oil over medium heat. In batches, sear beef in oil, turning often to brown all sides. Drain excess liquid from pan. Return beef to skillet.
2. Stir in beef broth, seasonings, onions, garlic and diced tomatoes. Heat to boiling; reduce heat. Cover; simmer about 1 hour 15 minutes, stirring occasionally, until beef is tender.
3. In a small bowl, whisk together water and flour until mixed; gradually stir into beef mixture. Heat to boiling, stirring constantly, until mixture thickens.
4. Add egg noodles to boiling water and cook according to package directions. Drain.
5. Serve goulash over cooked egg noodles.