Rich Beef Goulash with Tender Egg Noodles

A classic hearty Hungarian beef stew, slow-simmered in a rich paprika-spiced tomato broth, served with fluffy egg noodles and a refreshing, tangy cucumber salad.

• Prep: 30 min
• Cook: 2 hr 30 min
• Total: 3 hr
• Servings: 2
• Cuisine: Hungarian
• Difficulty: Medium

Dietary

• Nut-Free
• Soy-Free
• High-Protein
• Halal
• High-Fiber

Tags

• stir-fry
• sauté
• boil
• roast
• comfort food
• savory

Ingredients

• 1 pound beef chuck (cut into 1-inch cubes)
• 2 tablespoon olive oil
• 1 yellow onion (medium, chopped)
• 3 clove garlic (minced)
• 2 tablespoon sweet paprika
• 1 teaspoon hot paprika
• 0.5 teaspoon caraway seeds
• 0.5 teaspoon dried marjoram
• 1 tablespoon tomato paste
• 2 cup beef broth
• 1 potato (large, peeled and diced into 1/2-inch cubes)
• 1 carrot (medium, peeled and sliced)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 4 ounce wide egg noodles
• 0.5 cup sour cream
• 1 cucumber (large, thinly sliced)
• 0.25 red onion (small, thinly sliced)
• 0.25 cup white vinegar
• 2 tablespoon water
• 1 teaspoon granulated sugar
• 1 tablespoon fresh dill (chopped)

Instructions

1. In a large heavy-bottomed pot or Dutch oven, heat the 2 tablespoons of olive oil over medium-high heat. Season the beef chuck cubes with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Add the beef to the pot and sear on all sides until well browned, about 5-7 minutes. Remove the beef and set aside.
2. Reduce heat to medium. Add the chopped yellow onion to the pot and cook, stirring occasionally, until softened and lightly golden, about 8-10 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
3. Stir in the sweet paprika, hot paprika (if using), caraway seeds, dried marjoram, and tomato paste. Cook for 1-2 minutes, stirring constantly, allowing the spices to toast slightly.
4. Return the seared beef to the pot. Pour in the beef broth, scraping any browned bits from the bottom of the pot. Bring to a simmer, then reduce heat to low, cover, and let it cook for 90 minutes, stirring occasionally.
5. After 90 minutes, add the diced potato and sliced carrot to the goulash. Add the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Continue to simmer, covered, for another 45 minutes, or until the beef and vegetables are fork-tender and the sauce has thickened to your desired consistency.
6. While the goulash is simmering, prepare the cucumber salad: In a medium bowl, combine the thinly sliced cucumber and red onion. In a separate small bowl, whisk together the white vinegar, 2 tablespoons water, granulated sugar, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Pour the dressing over the cucumbers and onions, add the chopped fresh dill, and toss to combine. Let it sit in the refrigerator for at least 30 minutes to marinate.
7. About 10 minutes before the goulash is ready, cook the wide egg noodles according to package directions. Drain well.
8. Taste the goulash and adjust seasoning if necessary. Serve the rich beef goulash immediately over the tender egg noodles, topped with a dollop of sour cream (if using). Serve the tangy cucumber salad on the side.

Notes

Leftover goulash tastes even better the next day and reheats well. The sour cream is optional but adds a creamy, tangy balance to the rich stew.

Nutrition (per serving)

• Calories: 785
• Protein: 62.5 g
• Carbohydrates: 65.5 g
• Fat: 33.5 g
• Fiber: 8 g
• Sodium: 1280 mg
• Saturated Fat: 11.5 g
• Sugar: 12.5 g
• Cholesterol: 185 mg