Hungarian Beef Goulash
4 people
00h 20
01h 30
With a hint of lemon for a surprising zestiness, this traditional goulash is perfect - tender ButcherBox.ca 100% grass fed, grass finished stewing beef simmered with herbs and a delicious gravy - so tasty when served over cooked, buttered egg noodles.
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Ingredients and Method
Ingredients
- 2 packs ButcherBox.ca 100% grass fed stewing beef
- 3 tbsp ButcherBox.ca 100% grass fed organic butter, salted
- 10 oz ButcherBox.ca 100% grass fed, grass finished beef bone broth
- 3 - 4 sprigs fresh thyme
- 1 large Spanish onion, sliced
- 1 medium red bell pepper, diced
- 1 clove garlic, minced
- 1 tbsp lemon zest
- 1 (6 oz) can tomato paste
- 1 tsp Hungarian paprika
- 1 tbsp extra virgin olive oil
- sprinkle caraway seeds (optional)
- 1 package broad egg noodles
Method
- Heat oil and butter in a large pot over medium heat. Add the stew beef and thyme and saute until browned on all sides—don't overcrowd the pan. If needed, saute meat in batches. Remove and discard thyme from the pan.
- Add any set-aside beef back to the pot. Add onion and red pepper - stir until onion and pepper are softened.
- Add the garlic and lemon zest, and cook for about a minute, until garlic is fragrant.
- Stir in the tomato paste and beef broth, to blend well, adding water if necessary to cover the meat. Cover, and simmer over medium-low heat for 1 1/2 hours. Check the sauce and, if needed, use a bit of cornstarch to thicken to the desired consistency.
- Before the meat is cooked, bring a large pot of salted water to a boil. Add egg noodles, and cook until tender, about 8 minutes. Drain and serve the goulash spooned over the egg noodles. Garnish with a dollop of sour cream and a sprinkle of caraway seeds.
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