If you're looking to indulge in something hearty and full of flavor, this Rustic Smoky Goulash is just what you need. With tender beef and a perfect blend of spices, it's a dish that warms you from the inside out, making it perfect for those cooler evenings.
Beef chuck is the star of the dish, providing tender, melt-in-your-mouth bites after slow cooking. Olive oil helps sear the beef, adding richness and preventing sticking. Onions and garlic create a savory base, while red bell peppers add a touch of sweetness. Diced tomatoes contribute acidity, balancing the dish. Beef broth enhances the beefy flavor, while smoked paprika gives that signature smoky depth. Caraway seeds add a subtle earthy taste, and salt and black pepper round out the seasoning. Sour cream adds creaminess when serving, and egg noodles make it a complete meal. Finally, fresh parsley provides a pop of color and freshness.
This goulash pairs wonderfully with a side of crusty bread to soak up the sauce. A light green salad with a tangy vinaigrette can balance the richness of the dish. For a special touch, consider serving with a glass of robust red wine.
Start by heating up your olive oil in a large pot over medium heat. Once it's shimmering, add the beef cubes. You'll want to brown them on all sides, which takes about five minutes. This step is crucial for locking in flavor.
After the beef is beautifully browned, remove it from the pot and set it aside. Using the same pot, toss in the diced onions and minced garlic. Sauté them until the onions turn translucent. This usually takes just a few minutes.
Next, add the chopped red bell peppers, canned diced tomatoes, beef broth, smoked paprika, caraway seeds, salt, and pepper. Give it all a good stir to combine.
Return the beef to the pot, ensuring it's mostly submerged in the liquid. Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it cook gently for about 90 minutes, or until the beef is tender.
When you're ready to serve, lay a bed of cooked egg noodles on each plate, spoon the goulash over the top, and finish with a dollop of sour cream and a sprinkle of fresh parsley.
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