My mother in law makes beef goulash often. My husband loves it. I am more neutral to it. She generally uses a lower cost meat, so I find the meat is hard to chew. She also only cooks her goulash for about 45 minutes, so it doesn’t have time to tenderize.
The chuck roast I purchased was very marbled. That extra fat really adds to the flavor and moisture level of the beef.
Sprinkling the beef with vinegar before cooking also acts as a nice tenderizer.
There was considerably less paprika called for in this recipe versus the one my mother in law uses. This was another good thing in this recipe!
Don’t get me wrong, I like paprika. But she uses three or four tablespoons. It’s just overwhelming!
I know eight onions seems like a lot! The do cook down quite a bit though. And onions are part of what makes a goulash a goulash. They really do have a nice amount of flavor.
I was also concerned about the lack of liquid in the cooking process. This turned out to not be a problem at all. The onions and beef released enough liquid on their own and provided a nice thin sauce.
The sauce could easily be thickened up with some cream or corn starch. I did not find this was absolutely necessary, but I guess it would depend on how you like it.
I served the goulash over egg noodles, as is custom.
This dish turned out wonderfully! Lots of flavor and super moist meat!
BEEF GOULASH
8 Onions
1/3 Cup Far
3 Pounds Beef Chuck Roast
Vinegar
Savory
1 Teaspoon Salt
½ Teaspoon Paprika
Cook onions slowly in fat. Cut beef into cubes and sprinkle with vinegar and savory. Add salt, paprika, and beef to the cooked onions. Cover tightly and simmer for 2 hours. Serve with egg noodles.
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