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Hungarian Goulash over Egg Noodles
A 106-minute Hungarian dinner for 4 — 790 calories per serving.
per serving, estimated
A rich, paprika-forward beef and onion stew slow-simmered until deeply tender, ladled over buttered egg noodles with a dollop of sour cream.
Ingredients
Serves 4 · custom servings available with a Kiwi account
Hungarian Beef Goulash
- 2 pounds beef chuck, cut into 1½-inch cubes
- 2 yellow onions, thinly sliced
- 4 garlic cloves, minced
- 3 tablespoons sweet Hungarian paprika
- 1 teaspoon smoked paprika
- 1 teaspoon caraway seeds
- 2 tablespoons tomato paste
- 14½ ounces canned diced tomatoes
- 2 cups beef broth
- 1 green bell pepper, diced
- 2 bay leaves
- 1½ teaspoons Kosher salt
- ½ teaspoon black pepper, freshly ground
- 2 tablespoons vegetable oil
- ½ cup sour cream, for serving
- 2 tablespoons fresh flat-leaf parsley, chopped
Buttered Egg Noodlesbase
- 12 ounces wide egg noodles
- 2 tablespoons unsalted butter
- 1 teaspoon Kosher salt
- 1 tablespoon fresh flat-leaf parsley, chopped — optional
Steps
Every amount is written into the step where you use it.
Steps marked like this need your attention — stay close so nothing burns.
Hungarian Beef Goulash
- Pat the 2 pounds of beef chuck cubes dry with paper towels, then season all over with 1½ teaspoons kosher salt and ½ teaspoon black pepper. 4 min
- Thinly slice the 2 yellow onions, mince the 4 garlic cloves, and dice the green bell pepper. 8 min
- Heat 2 tablespoons neutral oil in a large Dutch oven over medium-high until shimmering. 2 min
- Timing-sensitive step. Working in two batches, sear the beef cubes for 3–4 minutes per side until deeply browned on at least two sides, then transfer to a plate. 12 min
- Timing-sensitive step. Reduce heat to medium, add the sliced onions to the pot, and cook, stirring frequently, for 10 minutes until softened and golden. 10 min
- Timing-sensitive step. Add the minced garlic, diced green bell pepper, 3 tablespoons sweet Hungarian paprika, 1 teaspoon smoked paprika, 1 teaspoon caraway seeds, and 2 tablespoons tomato paste; stir constantly for 1–2 minutes until fragrant and the paste darkens slightly. 2 min
- Return the seared beef and any resting juices to the pot, pour in the 14.5 oz canned diced tomatoes and 2 cups beef broth, and nestle in the 2 bay leaves; bring to a boil. 5 min
- Reduce heat to low, cover, and simmer for 55–60 minutes, stirring occasionally, until the beef is fork-tender and the sauce has thickened; discard the bay leaves. 58 min
- Taste and adjust seasoning, then ladle the goulash over buttered egg noodles, dollop each bowl with a spoonful of the ½ cup sour cream, and scatter 2 tablespoons chopped parsley over the top. 3 min
Buttered Egg Noodlesbase
- Bring a large pot of water seasoned with 1 teaspoon kosher salt to a rolling boil. 8 min
- Add the 12 oz wide egg noodles and cook according to package directions until just tender, about 7–9 minutes. 8 min
- Drain the noodles, return them to the pot off the heat, and toss immediately with 2 tablespoons unsalted butter until melted and the noodles are evenly coated; scatter 1 tablespoon chopped parsley over the top if using. 2 min
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Nutrition figures are estimates derived from public reference data and automated calculation. They are not verified by a dietitian and are not medical or dietary advice. Recipes, cooking times, quantities and allergen information are generated automatically and may contain inaccuracies. Kiwi’s allergen filtering is automated and is not a guarantee — it can miss an allergen where an ingredient’s name does not disclose what it contains, or where a product’s formulation differs from the generic ingredient. You must read ingredient labels and confirm for yourself that any food is safe for the people you are feeding. If anyone in your household has a severe or life-threatening food allergy, treat this page as a starting point only. See our full terms.