Growing up we always had a dinner dish that we would call Goulash. It was made with macaroni noodles, ground beef, corn, and some sort of red pasta sauce. I loved it and still do. After I got married and would cook it up my husband always asked why it was called Goulash. I never knew so I finally googled goulash and found all sorts of varieties of the dish. I learned that Goulash really originates in Hungary and is a little, if not a lot, different than anything I ever ate called goulash. So I wanted to try to cook a Hungarian Goulash.
This is a pretty easy recipe to make as it is slow cooked in a pot allowing all the flavors to meld nicely. I served it on fettuccine noodles since I couldn’t find any egg noodles and they were just fine! This is not a true Hungarian Goulash recipe but my own version with what I had on hand in the kitchen!
Delicious Rating: Interesting to say the least. I liked it but not my favorite meal. The paprika is a nice taste in the dish and you can thicken the sauce with more cornstarch depending on what you prefer. I don’t think I am a chunk beef eater, I love beef and steak just not chunks of beef…so maybe I wasn’t leaning towards this recipe. My DH loved it and said it was a nice alternative to any other meat red sauce on pasta. What about you, like or not like?
- 2 pounds beef stew meat, (such as chuck), trimmed and cubed
- 1.5 tbsp Paprika
- 1 tbsp Cayenne Pepper
- 2 tsp Parsley
- 1/2 tsp salt
- 2 tsp pepper
- 1 tsp Worcestershire sauce
- 3 Garlic cloves, chopped
- 2 onions, chopped
- 2 cups Diced Tomatoes, canned
- 2 cups Beef Broth
- 3 Bay leaves
- 1 tbsp Cornstarch
- In a large heavy pot season beef with paprika, cayenne, parsley, salt, and pepper.
- Add worcestershire sauce, cloves, onions, tomatoes, broth, and bay leaves.
- Bring to a boil.
- Reduce heat to low, cover and cook for 4 hours.
- Throw out bay leaves.
- Add 1 tsp of hot broth to cornstarch and combine.
- Add cornstarch mixture to stew and continue to stir until thickened.
- Serve over egg or fettuccine noodles.