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Hungarian Goulash on Egg Noodles

Hungarian Goulash on Egg Noodles

Total Time:

1hrs 40mins

Prep:

10mins

Cook:

1hrs 30mins

Skill Level:

Easy

Ingredients

  • lbs. petit tender oven roast *cut into 1-inch cubes
  • 2 onions (thinly sliced)
  • 1 red bell pepper (seeded and diced)
  • 4 cloves of garlic (minced)
  • cup Hungarian paprika
  • 1 tsp. caraway seeds (ground)
  • 2 carrots (chopped)
  • 1 cup Founders & Farmers red potatoes (cut into 1-inch cubes)
  • 1 cup red wine
  • 1 cup beef broth
  • 3 bay leaves
  • 1 tsp. salt
  • 2 tbsp. red wine vinegar
  • 1 bag broad egg noodles
  • 4 tsbp. sour cream (optional)

How to Make It

1.

In a dutch oven place 1 tbsp of vegetable oil in Dutch oven over medium high heat.

2.

Brown meat on all sides stirring occasionally.

3.

Add onions, bell peppers, garlic, carrots, and potatoes, stirring until onions are translucent approx. 4 minutes.

4.

Add paprika, ground caraway, and bay leaves and continue cooking for another minute.

5.

Add in one cup red wine and reduce by half over medium low heat approx. 20 minutes.

6.

Add in beef broth, then turn heat down to low, cover pot and simmer for another hour until meat is fork tender.

7.

Cook egg noodles in boiling water according to package instructions.

8.

When meat is tender remove bay leaves from stew. Stir in red wine vinegar, and season with salt to taste.

9.

To serve place a serving of noodles in a bowl, ladle stew on top with a dollop of sour cream.

In Pressure Cooker (e.g. Instant Pot):

Place 1 tbsp canola oil and set to sauté setting.

Add the meat to brown, stirring occasionally.

Add onions, bell peppers, garlic, carrots, and potatoes, stirring until onions are translucent approx. 4 minutes. Add paprika, ground caraway, and bay leaves and continue cooking for another minute. 

Omit red wine for pressure cooker, just add beef broth and cook on stew for 40 minutes.

Continue at step 7 above. 

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