Prep Time: 1 hr | Cook Time: 4 hrs 20 mins | Total Time: 3 hrs 20 mins | Yield: 6 Servings
Oh, my! I love this dish so much! This was my first time cooking this delicious Beef Goulash, and I am so glad that I did because I never would have tasted perfection! Well, you just have to try and taste it yourself. Have a wonderful day, friends. Enjoy!
Ingredients:
3-4 lbs boneless chuck roast trimmed of excess fat and cut into 1 ½ inch cubes
Kosher salt and fresh ground black pepper
¼ c sweet paprika (do not use hot or smoky paprika)
12 oz jarred roasted red peppers (packed in water) drained and rinsed
3 tbsp low or no salt tomato paste
3 tsp red wine vinegar divided
2 tbsp vegetable oil
7 oz small mushrooms cleaned and sliced
3 large onions diced small
3 garlic cloves minced
1 tbsp fresh thyme leaves or 4 fresh thyme sprigs
14 oz canned low-salt diced tomatoes do not drain
3 c low-sodium beef broth divided (up to 4 cups if needed)
4 medium potatoes peeled and halved or quartered
4 large carrots cut into 2-inch pieces (optional)
2 tbsp cornstarch (optional for thickening if desired)
¼ c sour cream (optional – may be stirred in at the end or dolloped on individual bowls when serving)
salt and pepper to taste
fresh parsley leaves chopped for garnish
Directions:
Place the oven rack onto the lower part of the oven.
Prepare the oven and preheat to 160 degrees C or 320 degrees F.
Season with salt and pepper the beef cubes.
Add drained red peppers, 2 tsp vinegar, paprika, and tomato paste into a food processor. Pulse until well blended.
Place a Dutch oven on the stove and turn the heat to medium.
Add vegetable oil and allow it to become hot.
Add the mushrooms and sauté one side for about a few minutes until brown.
Add the onions and salt, then sauté until translucent.
Add the thyme and garlic, then sauté until aromatic.
Add the mixture from the food processor, stir and cook for about 2 minutes. Make sure to stir from time to time.
Add the tomato slices, 2 cups of broth, and beef broth. Stir until well mixed.
Remove the pot from the heat and cover it. Place it inside the preheated oven and cook for 2 hours or until done. Make sure to stir from time to time.
Add the carrots and potatoes.
Add the rest of the broth as well if necessary.
Cover the pot and cook for another 1 hour or until everything is fork-tender.
Remove the pot from the oven onto the stove, then turn the heat to medium.
In a mixing bowl, add cornstarch and broth, then stir until well blended.
Pour the slurry into the goulash and stir until well mixed. Discard the thyme sprigs.
Add 1 tsp of vinegar and stir until well blended.
Add more seasonings if needed.
Add sour cream and stir until well mixed.
Garnish each serving with parsley, a spoonful of sour cream, and ground black pepper.
Serve and enjoy!
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