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
- 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!
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