Beef Goulash

These days I love any recipe that involves browning meat and veggies and allowing them to either slowly simmer on the stove or continue cooking in the oven. When I saw this recipe for Beef Goulash on my friend Melissa's blog I knew it would be perfect for a cool fall evening.


I had this on the menu for a recent Sunday, but didn't end up eating it until lunch the next day. We had a crazy busy day with a birthday party and a baptism, plus we ate a ton of great Italian food at the reception following the baptism. When dinnertime rolled around we weren't hungry, although SP did have a quick taste and pronounced it delicious.

It might not sound like a lot of food, but this is a rich dish. I was worried when I saw how much the beef had cooked down, but a little goes a long way. The original recipe called for only 3/4 cup beef broth, but after an hour my pot was looking very dry so I added another cup. I would recommend using a full can of diced tomatoes (15 ounces) and 1 cup beef broth, then checking after an hour and adding another cup of beef broth if necessary. I also found that my large Le Crueset Dutch oven was way too big for this meal. Unfortunately I don't have anything smaller but if you do, I recommend a smaller Dutch oven. Or just double the recipe and freeze half for another time.

Beef Goulash
Slightly Modified from I Was Born to Cook

1 1/4 pounds chuck roast, excess fat trimmed, cut into large cubes
2 tablespoons vegetable oil
1 medium onion, sliced
2 cloves garlic, chopped
1 1/2 tablespoons paprika
15-oz can diced tomatoes
1 tablespoon tomato paste
2 teaspoons flour
2 cups beef broth, divided
1 tablespoon dried thyme
Salt and pepper to taste
Egg noodles, cooked according to package directions
Sour cream for topping

Preheat oven to 325 degrees. Heat oil in a oven safe casserole dish and add beef, cooking until brown. Add onions and garlic, and cook until onions are transparent. Add paprika and stir.

Add tomatoes and tomato paste. Dissolve flour in 1 cup beef broth and add to pot. Add thyme, then salt and pepper to taste. Bring to a boil, stirring often.

Cover tightly and place in oven. Cook for 1 hour. After an hour, if the mixture looks dry, add another 1 cup beef broth. Cover and cook an additional hour. Serve with egg noodles and a dollop of sour cream.

Serves 3.

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