My husband is a huge fan of all things goulash. I can’t honestly say I ever had goulash before we got married. Maybe I did, but I don’t remember it.
He was thrilled to see this dish on the menu this week.
And I have to say, it is wonderfully simple to make.
The beef was so moist after the simmering time. I think I left it on the stove a little closer to two hours, but I don’t think less time would have made a huge difference.
The onions and bell pepper soaked up all the seasoning in the sauce, so they tasted very much like the beef.
The paprika is strong, but it is a goulash, it is supposed to be packed full of paprika.
I served the dish over egg noodles. They were able to stand up to the hearty beef pieces quite well.
The dish was warm and comforting, and truly delicious. My husband was super excited that there were enough leftovers for a few days worth of lunches.
BEEF GOULASH
2 Pounds Stewing Beef, Cubed
1/4 Cup Butter
1 1/2 Cups Chopped Onion
1 Cup Stock
1 Bell Pepper, Diced
1 Teaspoon Salt
2 Teaspoons Paprika
Melt butter in a heavy stockpot. Brown meat on all sides. Add onions and sauté until transparent. Add stock, bell pepper, salt and paprika. Use just enough stock to keep meat from scorching, adding more as necessary. Cover and simmer for 1 1/2 hours. Serve over noodles.
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