Beef Goulash with Egg Noodles is a perfect comfort food! It only takes a few minutes to prep it, and then you get to enjoy those heavenly smells as it cooks low and slow.
What Makes This Recipe Special?
- You can make this on the stovetop or in your slow cooker if you want to set it up for the day and serve in the evening.
- And... it is MAKE AHEAD! You can make this one day and serve the next, or make it and freeze it. As with most stews the flavour actually develops after it sits overnight. If frozen, it reheats beautifully again, low and slow.
I bought a large package of stewing beef from Costco and went a bit crazy on the goulash. My mother-in-law made an amazing Goulash soup, so I was torn... traditional goulash or goulash soup? If you have the same dilemma, or would like to cook once and have a few different meals that you can freeze for future check out this Big Batch Goulash post! With 5-6 pounds of stewing beef, you can make a big batch and split it into traditional goulash soup (the best ever! I promise!) and a 'Shepherd's Pie'.
I like to serve the goulash on a bed of those broad, curly egg noodles. And I think goulash just begs for some garlicky mushrooms. All pretty easy and readily available.
The way the recipe is written, you will get 6 generous servings or 8+ depending on appetite size.
If you like heat, you could also add some dried red peppers when cooking or serving.
Go ahead and make it to suit your schedule!
If you are thinking a dinner roll would be good to help soak up all that sauce, consider these flaky Dinner Rolls.
Wine Pairing
Any robust red would work well here. A Merlot-dominant Bordeaux blend would be nice, or an Italian Primitivo, Chianti or Sangiovese would go well with the tomato sauce here.
Related Recipes
Beef Goulash With Egg Noodles
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Save Print Pin FacebookIngredients
Goulash
- 2 ½ lbs stewing beef
- 4 Tbsps vegetable oil Divided 2 + 2
- 3 medium onions
- 2 Tbsps Hungarian sweet paprika
- 2 tsps salt
- ½ teaspoon black pepper
- 1 ½ cups Passata (strained tomato sauce)
- 2 clove garlic minced
- ½ cup water
Mushrooms and Noodle
- 2 Tbsps butter
- 1 teaspoon garlic powder
- 8 0z sliced mushrooms like cremini
- 1 pkg broad egg noodles
- sour cream for garnish
Instructions
Goulash
- Heat oil in a dutch oven. Cook onions over medium heat about 7 minutes. Remove onions from pan.
- Combine salt, pepper and paprika in a bowl and toss the stewing beef cubes to coat with spice mixture.
- Heat remaining 2 Tbsps of oil and brown the stewing beef over medium high heat. Cook quickly until all sides of beef cubes are evenly browned.
- Reduce heat to medium and return onions to the dutch oven. Add garlic and cook 1 minute more.
- Add passata and water. Bring to a simmer. Reduce heat to lowest, cover and continue to simmer for about 2 hours. See notes for slow cooker variation.
Mushroom and Egg Noodles
- About a half hour before you are ready to serve, bring a large pot of water to boil and cook noodles according to manufacturer's instructions.
- While water is heating up, heat butter with garlic powder in a frying pan over medium heat. Add mushrooms and cook until moisture is released and evaporated. This may take about 15 minutes.
- To serve, drain noodles and spread on a serving platter. Heap Goulash in center and arrange mushrooms around the side of the goulash. Pass sour cream on the side.
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