Hot and Steamy Melt-in-your-mouth Hungarian Goulash over Egg Noodles Tossed with Melted Butter

On a chilly day like today, the warming flavors of paprika in this hearty dish are just what is needed. This recipe basically cooks itself. All you have to do is toss the items in the pot and be about your day.

2 TB olive oil
2 tsp sea salt (or more to taste)
2 1/2 – 3 lb. chuck roast
1 very large onion or 2 – 3 medium ones
1 TB caraway seed
1 TB Spanish paprika
2 TB sweet Hungarian paprika
1 TB hot Hungarian paprika
1/2 tsp cayenne pepper
1/2 tsp minced garlic
48 oz beef or chicken stock
1 lb of wide egg noodles
4 oz melted butter
Heat oil in a large pot over medium high heat. Cut chuck roast into 2 inch squares. Salt generously on all sides. Put enough meat in the pot to just cover bottom and sear on all sides. Remove to a plate. Continue browning the rest of the meat in this manner. Slice the onion thinly and add to pot, turn down heat to medium low and cover, until onion is carmelized and soft. Add the caraway and all paprikas, cayenne and minced garlic. Stir to combine. Add seared beef and just enough stock to come up to the top of  beef. Bring up to a simmer and allow to cook, uncovered for 2 – 2 1/2 hours until beef is tender. Boil egg noodles according to package, drain and toss with melted butter. Correct goulash for seasoning and serve!


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