Description
Hearty and comforting beef goulash with tender beef, flavorful vegetables, and elbow macaroni in a rich tomato-based sauce.
Ingredients
Scale
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can beef broth
- 1 tbsp paprika
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1/4 tsp cayenne pepper (optional)
- 1 bay leaf
- 1 lb elbow macaroni
- 1 cup shredded cheddar cheese (optional, for topping)
- Salt and pepper to taste
- 2 tablespoons Worcestershire sauce
- 1 teaspoon sugar (to balance acidity)
- 1/2 cup water (if needed to thin sauce)
- Fresh parsley, chopped (for garnish)
Instructions
- Pat the beef chuck cubes dry with paper towels. Season generously with salt and pepper.
- Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
- Add the beef to the pot in batches, being careful not to overcrowd. Sear the beef on all sides until nicely browned (2-3 minutes per side). Remove and set aside.
- Add the chopped onion to the pot and cook until softened and translucent (5-7 minutes). Scrape up any browned bits from the bottom of the pot.
- Add the minced garlic, chopped green bell pepper, and chopped red bell pepper to the pot. Cook for another 3-5 minutes, until the peppers are slightly softened and fragrant.
- Stir in the crushed tomatoes, tomato sauce, and diced tomatoes (undrained). Add the beef broth, paprika, dried oregano, dried thyme, cayenne pepper (if using), bay leaf, Worcestershire sauce, and sugar. Stir everything together well.
- Return the browned beef to the pot. Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and let it simmer for at least 2 hours, or longer for more tender beef. Stir occasionally to prevent sticking.
- After 2 hours, check the beef for tenderness. It should be very tender and easily shredded with a fork. If it’s not quite there yet, continue to simmer for another 30 minutes to an hour.
- Remove the bay leaf from the pot.
- If the sauce is too thick, add a little water (about 1/2 cup) to thin it out to your desired consistency.
- While the goulash is simmering, cook the elbow macaroni according to the package directions. Cook it al dente.
- Drain the cooked macaroni well.
- Add the drained macaroni to the pot with the goulash. Stir well to combine.
- Simmer for another 5-10 minutes, allowing the macaroni to absorb some of the sauce and flavors.
- Taste and adjust the seasoning as needed. Add more salt, pepper, or paprika to your liking.
- Serve hot, garnished with fresh chopped parsley and shredded cheddar cheese (if desired). A dollop of sour cream is also a delicious addition!
Notes
- Beef chuck is the best choice for goulash because it has a good amount of marbling, which helps to keep it moist and tender during the long simmering process.
- Searing the beef is crucial for developing a rich, deep flavor in the goulash. It creates a beautiful crust on the beef and adds depth to the sauce.
- The longer you simmer the goulash, the more tender the beef will become and the more the flavors will meld together. Be patient and let it simmer for at least 2 hours, or even longer if you have the time.
- Taste the goulash throughout the cooking process and adjust the seasoning as needed. Don’t be afraid to add more salt, pepper, paprika, or other spices to your liking.
- Feel free to customize this recipe to your own taste. Add other vegetables, such as carrots, celery, or mushrooms. Use different types of pasta, such as penne or rotini. Add a splash of red wine for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 150 minutes