Hungarian Goulash with Paprika
The ultimate Comfort food. Traditional Hungarian goulash is a beef and vegetable dish seasoned with paprika that is usually served over buttered noodles for a hearty, satisfying meal. The amounts of garlic, onions, and especially paprika may seem excessive, but they all melt into an incredibly rich and flavorful pan gravy during the slow cooking process. The sauce is further enriched by the addition of sour cream. It is important that you use sweet Hungarian paprika, not a generic or Spanish variety, as the Hungarian spice is a key ingredient and gives the goulash its signature taste.
Author: adapted by Peggy Trowbridge Filippone from The Spruce Eats
- 3 to 4 pounds boneless chuck roast (cut into 1-inch chunks)
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons all-purpose flour
- 3 tablespoons olive oil (divided)
- 4 medium sweet onions (sliced and separated into rings)
- 8 ounces baby portobello mushrooms (or cremini mushrooms, cut in half)
- 1 head garlic (about 12 cloves, peeled, large cloves cut in half)
- ⅔ cup red wine
- 1¾- 2 cups cups beef broth
- 1 (4-ounce) jar diced roasted red peppers
- ½ cup sweet Hungarian paprika powder (to add a bit of spice you can also add to TBL of a spicy paprika powder
- 1 cup sour cream
- 4 cups cooked buttered noodles(gluten free egg noodles is delicious) or rice
- A handful of chopped fresh parsley
- Place beef chunks in a large bowl. Sprinkle liberally with salt and pepper and toss with the flour.
- Heat a heavy Dutch oven over medium-high heat and add 1 tablespoon of the olive oil. Place beef chunks in a single layer and brown on two sides. (You may need to do this in batches.
- Remove browned beef to a bowl.
- Reduce heat to medium-low. To the drippings in the Dutch oven, add the remaining 2 tablespoons of olive oil, onion rings, mushrooms, and garlic. Toss to coat with the olive oil. Cover and sweat the vegetables, stirring occasionally, until onions are limp but not browned and mushrooms are releasing their liquid, about 10 minutes.
- Add red wine to the vegetables and cook 2 minutes, scraping up browned bits from the bottom.
- Add beef broth, roasted red peppers, and paprika.
- Return beef and any accumulated juices to the pan. Stir until well-combined.
- Cover tightly, reduce heat, and simmer on low heat for 1½ to 2 hours, stirring occasionally, until beef is fork-tender.
- Remove from heat. Taste and add additional salt if necessary. Stir in sour cream until completely incorporated into the gravy.
- Serve over hot buttered noodles or steamed rice with chopped parsley.