Hearty Hungarian Beef Goulash with Buttered Noodles
Experience the rich flavors of traditional Hungarian cuisine with this Hearty Hungarian Beef Goulash. Tender chunks of boneless chuck roast are slow-cooked with aromatic sweet onions, earthy mushrooms, and flavorful garlic, all harmoniously blended with a generous amount of sweet Hungarian paprika. The stew develops an incredibly rich gravy, perfect for spooning over buttered noodles. Finished with a swirl of creamy sour cream, this dish provides a comforting and satisfying meal ideal for family gatherings or cozy weeknight dinners. Serve it warm, topped with fresh parsley, for a delightful taste of Hungary that will have everyone coming back for seconds!
N/A
Servings
400
Calories
13
Ingredients
Ingredients
Boneless chuck roast
2-3 lbs (cut into 1-inch chunks)
Kosher salt
to taste
Fresh ground black pepper
to taste
All-purpose flour
2 tablespoons
Olive oil
3 tablespoons (divided use)
Sweet onions
4 medium (sliced and separated into rings)
Baby portabella or cremini mushrooms
8 oz (brushed clean and cut in half)
Garlic
1 head (peeled, large cloves cut in half (about 12 cloves))
Sweet red wine
1/2 cup
Beef broth
1 3/4 cups
Sweet Hungarian paprika
1/4 cup (see Note)
Sour cream
1 cup
Cooked noodles
4 cups (buttered, with chopped parsley)
Instructions
1
In a large bowl, place the beef chunks and season liberally with kosher salt and freshly ground black pepper. Sprinkle the flour over the beef and toss well until the pieces are evenly coated.
2
Heat a heavy Dutch oven over medium-high heat and add 1 tablespoon of olive oil, swirling it to coat the bottom. In batches, add the beef to the pot in a single layer, browning the chunks on two sides until golden brown. Avoid overcrowding the pan, as this will hinder the browning. Transfer the browned beef to a large bowl once completed.
3
Lower the heat to medium-low. Using the drippings left in the Dutch oven, add the remaining 2 tablespoons of olive oil, followed by the sliced sweet onions, halved mushrooms, and garlic. Toss the vegetables to coat, then cover tightly. Cook for about 10 minutes, stirring occasionally, until the onions are soft but not browned and the mushrooms have released their liquid.
4
Pour in the red wine and cook for an additional 2 minutes, allowing the alcohol to evaporate slightly. Then, add the beef broth and sweet Hungarian paprika to the pot, stirring well to combine.
5
Carefully return the browned beef to the pot, ensuring it is submerged in the mixture. Cover tightly, reduce the heat, and simmer on low for 1-1/2 to 2 hours. Stir occasionally until the beef becomes fork-tender and the flavors meld beautifully.
6
Once the goulash is ready, remove the Dutch oven from the heat and allow it to settle for a moment. Taste the sauce and adjust the salt if needed. Gradually stir in the sour cream until fully incorporated, creating a luscious gravy.
7
To serve, ladle the goulash over hot buttered noodles and garnish with finely chopped parsley for a touch of freshness. Enjoy this delightful Hungarian dish!
Nutrition Information
20g
Fat
27g
Carbs
25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Hearty Hungarian Beef Goulash?
It is a traditional Hungarian-inspired beef stew made with tender chuck roast, sweet onions, mushrooms, garlic, and a generous amount of sweet Hungarian paprika, served over buttered noodles.
What cut of beef is best for this recipe?
The recipe recommends using 2-3 lbs of boneless chuck roast cut into 1-inch chunks.
How should I prepare the beef before cooking?
Season the beef chunks liberally with kosher salt and fresh ground black pepper, then toss with 2 tablespoons of all-purpose flour until evenly coated.
Why do I need to brown the beef in batches?
Browning in a single layer without overcrowding the pan ensures the meat gets a golden-brown crust rather than steaming.
What type of onions are used in this goulash?
The recipe calls for 4 medium sweet onions, sliced and separated into rings.
What kind of mushrooms should I buy?
Use 8 oz of baby portabella or cremini mushrooms, brushed clean and cut in half.
How much garlic is required for the recipe?
A full head of garlic is used, which is approximately 12 large cloves, peeled and cut in half.
What type of wine is used for deglazing?
The recipe uses 1/2 cup of sweet red wine to add depth to the sauce.
How much paprika is in Hungarian Beef Goulash?
This recipe uses 1/4 cup of sweet Hungarian paprika, which is essential for the authentic flavor and color.
How long does the beef goulash need to simmer?
The stew should be simmered on low, covered tightly, for 1-1/2 to 2 hours until the beef is fork-tender.
When do I add the sour cream?
Stir in the sour cream after removing the Dutch oven from the heat, once the simmering process is complete.
What is the recommended side dish for this goulash?
It is traditionally served over 4 cups of cooked, buttered noodles topped with fresh parsley.
How many calories are in one serving?
There are approximately 400 calories per serving.
What is the protein content of this dish?
Each serving contains approximately 25g of protein.
How much fat is in this recipe?
There are 20g of fat per serving.
How many carbohydrates are in a serving?
The dish contains 27g of carbohydrates per serving.
Can I use regular paprika instead of Hungarian paprika?
While you can, sweet Hungarian paprika is specifically recommended for its unique earthy and sweet flavor profile characteristic of this dish.
What is the total count of ingredients?
There are 13 total ingredients required for this recipe.
What equipment is best for cooking this goulash?
A heavy Dutch oven is ideal for maintaining even heat during the long simmering process.
How do I prepare the garlic cloves?
The cloves should be peeled and large ones should be cut in half.
Do I need to brown the vegetables?
No, the onions and mushrooms should be cooked until soft and translucent, but not browned.
How much beef broth is needed?
You will need 1 3/4 cups of beef broth.
What should the beef look like after browning?
The chunks should be golden brown on at least two sides before being removed from the pot.
Is the flour necessary for the recipe?
Yes, the flour helps create a crust on the meat and subsequently thickens the gravy as it simmers.
Can I garnish the dish with anything?
Yes, finely chopped fresh parsley is recommended for a touch of freshness.
What does the red wine do for the recipe?
The red wine deglazes the pan and adds a rich, acidic complexity to the sauce.
How much olive oil is used?
A total of 3 tablespoons of olive oil is used, divided between browning the meat and sautéing the vegetables.
Should the pot be covered during simmering?
Yes, the pot should be covered tightly to retain moisture and ensure the beef becomes tender.
What texture should the final sauce have?
The sauce should be a luscious, creamy gravy once the sour cream is incorporated.
Is this dish suitable for family gatherings?
Yes, its hearty and comforting nature makes it ideal for family meals or cozy weeknight dinners.