Hungarian Goulash

A flavorful, saucy, tender beef stew served atop a bed of egg noodles…Hungarian Goulash will be an instant family favorite!

My sisters and I have a running group text message that we add random things to each day like, “That bag of chocolate is disappearing all too fast and I’ve got no one to blame but myself!” or, “My toddler has fallen on his face three times this week…people are going to start thinking he’s abused.” or,  “You’ll never believe what a lady at Walmart said to me today!”.

It’s quite entertaining the stories that pop up on our family feed.  Endless smiles and laughs. And occasionally shared frustration and tears. We’ve got quite the support system going.

Anyway, someone always asks “What’s for dinner?” each evening (it’s fun to tempt one another). At one point, they both responded with “Hungarian Goulash” and explained that it’s one of Mom’s fantastic recipes and they’ve made it over and over. So I started to feel pretty left out because, not only was I the only one in the group message who hadn’t made this Hungarian Goulash (what’s wrong with me?), but they’d been enjoying it for months, maybe years and hadn’t spilled the beans about it. 🙂

Sisters just shouldn’t keep things like that from each other!

So I immediately texted my mom and made her feel guilty for not letting me in on this wonderfully delicious secret, and she sent over the recipe.

I made it soon after and we were literally licking our platters clean! I don’t think you’ll blame us for our poor manners once you have a taste for yourself!

Hungarian Goulash

Christine

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Ingredients

  

• 1 Tbsp. olive oil
• 2 lbs. stew beef cut into 1" cubes
• 1 medium yellow onion diced
• 1 clove garlic minced
• 1 1/2 cups hot water
• 2 tsp. beef bouillon
• 3/4 cup ketchup
• 2 Tbsp. Worcestershire sauce
• 1 Tbsp. packed brown sugar
• 1/2 tsp. salt or to taste
• 2 tsp. paprika
• 1/2 tsp. dry mustard
• Dash of red Cayenne pepper or to desired heat
• For Thickening:
• 1/4 c. cold water
• 2 Tbsp. flour
• Egg Noodles cooked according to package directions

Instructions

 

• Heat olive oil in skillet over medium-high heat. Add stew beef, onion and garlic and cook while stirring, until beef is brown. Drain excess liquids if there are any. Whisk beef bouillon into 1 1/2 cups hot water, then add it to the skillet along with the ketchup, Worcestershire sauce, brown sugar, salt, paprika, mustard and red pepper. Heat to boiling; reduce heat. Cover and simmer for 1 1/2 to 2 hours, or until beef is tender, stirring occasionally. Whisk together 1/4 c. cold water and 2 Tbsp. flour; stir gradually into beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve over hot egg noodles.

Notes

The longer you allow it to simmer, the more tender the meat will be. It's still delicious, though, if you have to cut down on that time.

There wasn’t a trace left in the pan and everyone left the dinner table completely content! I’d call that a winner of a dinner! I’m pretty confident this one will be a sure-fire hit at your house too! Enjoy!