Ingredients
Scale
- 1.5 lbs beef stew meat, cut into 1-inch cubes
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 cup beef broth
- 2 tablespoons paprika
- 1 tablespoon sweet Hungarian paprika (optional, for deeper flavor)
- 1 teaspoon caraway seeds
- 1 teaspoon marjoram
- 1 bay leaf
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 lb small egg noodles
Instructions
- Step 1: Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the beef cubes in batches, ensuring not to overcrowd the pot. Remove the browned beef and set aside.
- Step 2: Add the chopped onion and bell peppers to the pot and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Step 3: Return the browned beef to the pot. Stir in the crushed tomatoes, tomato sauce, beef broth, paprika (both sweet and regular), caraway seeds, marjoram, bay leaf, salt, and pepper. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for at least 2 hours, or until the beef is very tender. The longer it simmers, the better the flavor.
- Step 4: About 20 minutes before serving, cook the egg noodles according to package directions.
- Step 5: Once the noodles are cooked, drain them and add them to the goulash. Stir gently to combine.
- Step 6: Remove the bay leaf before serving. Serve hot, optionally garnished with fresh parsley.
Notes
- Leftovers store beautifully in the fridge for up to 4 days, deepening the flavors even more!
- Reheat gently on the stovetop, adding a splash of broth if needed to maintain a luscious consistency.
- Serve with a dollop of sour cream or crème fraîche for a cool, tangy contrast to the rich goulash.
- For an extra dimension of flavor, toast the caraway seeds lightly in a dry pan before adding them to the pot – their aroma will be heavenly!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American