Goulash

This is not the American noodle-based goulash you are probably familiar with. If you don’t know what I am talking about, maybe it was a midwest thing or maybe just something my mom and her mom used to make. But it was a macaroni noodles dish with ground beef, cream cheese, tomato sauce, cheese and probably some other ingredients I am forgetting – basically a pasta dish filled with lots of goodness. I remember eating it by the bowl and was a recipe I always loved growing up! A few years ago as the weather cooled down, my husband recommended we make some goulash. I was thrilled and so excited because I hadn’t had the dish in years and it immediately brought back so many memories. I was very confused when my husband bought a pound of chuck steak, onions, and a ton of paprika – I promptly told him that was not goulash and he is out of his mind! Well although the goulash I are growing up was delicious, this was a ~different~ goulash recipe originating from Hungary way back hundreds of years ago. This recipe made its way to Germany over the centuries and became a fall/winter staple in my husband’s German family. I was excited (and nervous) to try this goulash. This goulash is more of a stew recipe, but is very basic. It is filled with onions, beef, tomato sauce and a LOT of paprika. It is traditionally served with egg noodles or potatoes, but is also delicious on its own. I highly recommend making this German/Hungarian Goulash as you will be pleasantly please. The beef is tender with a smoky flavor from the paprika.

1 1/2 Lbs Chuck Steak, Cubed
3 Onions, Sliced
28 oz Can Crushed Tomatoes
29oz Can + 15oz Can Tomato Sauce
2 Tbsp Onion Powder
2 Tbsp Garlic Powder
1/3 Cup Smoked Paprika
1/3 Cup Sweet Hungarian Paprika
Salt + Pepper
2 Tbsp Olive Oil
Optional For Serving: Potatoes, Egg Noodles

To Make:

Pat the beef dry and generously salt and pepper.
Heat a dutch oven (or large pot) over medium heat and add the olive oil.
Add the beef and sear on all sides. When the beef is seared, remove and transfer to a plate and set aside.
Add the onion and cook for 5-8 minutes until they begin to soften.
Next, add in the tomato sauce, crushed tomatoes, garlic powder, onion powder, and the paprika. Stir to mix well and add the beef back in.
Reduce to low heat, cover and allow to cook for 2 hours stirring frequently so it doesn’t burn.
After about 2 hours, turn the heat off, keep covered and allow to continue cooking.
Every few hours turn the heat on low to keep the goulash warm to continue slow cooking the beef – the goal here is to cook low and slow to prevent the meat from over cooking and becoming tough. I usually keep the goulash on the stove for 6-8 hours, the longer the more the flavors come together. *you can also make this recipe in a crockpot – just keep on “keep warm” setting for 6-8 hours.*
When the meat is tender, serve over egg noodles or boiled potatoes!