Hungarian Goulash

Overview

🍽️ Serving Size: 6

👩‍🍳 Cooks in the Kitchen: Maia

🔪 Prep Time: 2 hr 30 min, 🍳 Cook Time: 3 hr 30 min

⏱️ Total Time: 6 hr

Ingredients

• 4 lb boneless beef chuck-eye roast, pulled apart at seams, trimmed, and cut into 1½-in pieces
• Salt and pepper
• ⅓ cup paprika
• 2 Tbsp tomato paste
• 1 Tbsp distilled white vinegar
• 3 lb onion, chopped fine
• 2 Tbsp vegetable oil
• 4 carrots, peeled and sliced 1 in thick
• 1 bay leaf
• 1 cup beef broth, warm, plus extra as needed

Cooking Details

Making ATK’s Hungarian Goulash took longer than I anticipated. I blame the three pounds of onion that I had to finely chop.

I didn’t follow the recipe’s instructions about adjusting the cooking time based on the amount of liquid remaining. That didn’t ruin anything, but the meat would have been more tender had I been more patient.

I cooked the noodles to the maximum time recommended on the package, but I recommend cooking the noodles al dente so they don’t fall apart as much in the goulash.

Food Review

This goulash turned out ghoulishly red, making it the perfect meal for Halloween time. It’s a hearty dish with a rich paprika flavor, savory beef, and sweet carrots. The sauce coats the noodles nicely, making each bite satisfying and full of flavor.