Beef Goulash With Egg Noodles

5 from 1 vote

This delicious comfort food can be made stovetop or in the slow cooker to suit your schedule. It is full of flavour with everyday ingredients..

Prep Time10

Cook Time2

Total Time2 10

Course: Main Dish

Cuisine: German

Servings: servings

Calories: 652kcal

Author: Carolyn Hetke

Ingredients

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.

Notes

Variation

After cooking onions and garlic and browning the stewing beef, combine the beef, onions, passata, and water in the slow cooker. Cook on low for 7-8 hours or on high for about 4 hours.

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.

Nutrition