Are you ready to dive into a bowl of comfort with a smoky twist? This Savory Smoky Goulash brings a rich, hearty flavor with a hint of heat — perfect for those cozy nights when you need a satisfying meal that warms you from the inside out.
Beef chuck is the star of the show, offering a hearty base with just the right amount of marbling to stay tender during slow cooking. Olive oil helps to brown the beef, adding a layer of flavor. Onions and garlic bring an aromatic depth to the dish, while smoked paprika infuses that unmistakable smoky flavor. Cumin adds earthiness, and black pepper and cayenne give it a gentle kick. The sweetness of red bell pepper balances the spices, and beef broth keeps everything moist and flavorful. Crushed tomatoes add a bit of acidity, helping to tenderize the beef as it cooks. The sour cream and flour mixture at the end brings creaminess, thickening the sauce to perfection. Fresh parsley brightens the dish as a garnish, and egg noodles are the perfect vessel to soak up all that rich goulash goodness.
This goulash pairs wonderfully with a simple green salad dressed with a light vinaigrette. A crusty loaf of bread is perfect for sopping up that creamy sauce. For a complete meal, consider serving with a side of roasted vegetables.
Start by heating up your olive oil in a large pot over medium-high heat. Once the oil is shimmering, add the cubed beef chuck. You want to brown the beef on all sides, which will lock in those juices and build flavor. Don’t overcrowd the pot; work in batches if necessary.
Once your beef is beautifully browned, remove it from the pot and set it aside. In the same pot, toss in the chopped onions and garlic. Sauté them until they become soft and translucent — this step is crucial for that foundational flavor. Next, stir in the smoked paprika, cumin, black pepper, salt, and cayenne. Let them cook for about a minute to release their aromas.
Return the beef to the pot, along with the diced red bell pepper, beef broth, and crushed tomatoes. Stir everything together, ensuring the beef is well-coated. Bring this mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for about 1.5 hours, or until the beef is tender enough to fall apart with a fork.
While the goulash is nearing perfection, mix the sour cream and flour in a small bowl until smooth. Stir this mixture into the goulash and let it cook for an additional 10 minutes to thicken up the sauce.
As the goulash finishes up, cook your egg noodles according to the package instructions. They should be al dente, ready to soak up the rich, savory flavors of the goulash. Serve the goulash over the noodles, and don’t forget to sprinkle that fresh parsley on top for a pop of color and flavor.
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