HOW TO MAKE OLD-FASHIONED GOULASH
Old-Fashioned Goulash is a comforting and hearty dish that has its roots in Hungarian cuisine. This delicious one-pot meal combines tender chunks of beef, savory vegetables, and flavorful seasonings in a rich tomato-based sauce. With its comforting flavors and simple preparation, this recipe is perfect for a satisfying family dinner or for feeding a crowd
Old-Fashioned Goulash is a classic comfort food dish that brings together tender beef, savory vegetables, and aromatic seasonings in a hearty tomato-based sauce. This one-pot meal is not only delicious but also simple to prepare, making it a perfect choice for a satisfying family dinner or a gathering with friends. So, gather the ingredients, follow the steps, and enjoy a warm bowl of this comforting Old-Fashioned Goulash that is sure to please everyone at the table.
THE INGREDIENTS LIST:
– 2Lbs.Of beef stew meat, cut into bite-sized pieces.
– 2 Tbsp.Of vegetable oil.
– 1 large onion, diced.
– 3 cloves garlic, minced.
– 2 bell peppers, diced (any color).
– 2 Cups.Of sliced mushrooms.
– 2 Tbsp.Of tomato paste.
– 1 can.Of diced tomatoes, undrained.
– 2 Cups.Of beef broth.
– 2 Tsp.Of paprika.
– 1 Tsp.Of dried oregano.
– 1 Tsp.Of dried basil.
– 1/2 Tsp.Of dried thyme.
– 1 bay leaf.
– Salt and black pepper, to taste.
– 2 Cups.Of uncooked elbow macaroni.
– Chopped fresh parsley, for garnish (optional)
Heat the vegetable oil over medium-high heat in a large Dutch oven or saucepan. Working in batches if required, add the beef stew meat and brown it well on both sides. This process aids in the development of the meat’s taste. The meat should be taken out of the saucepan after it has browned and put aside.
Add the minced garlic and onion to the same saucepan. They should be sautéed for a few minutes, or until the onion becomes translucent and smells good. Add the mushroom slices and bell peppers, diced. Vegetables should be cooked until just slightly softened.
Add the tomato paste and sauté the veggies, coating them, for approximately a minute. Then include the beef stock, paprika, dried oregano, dried basil, dry thyme, dried basil, diced tomatoes with their juices, bay leaf, salt, and black pepper. To thoroughly blend the flavors, stir well.
Add the cooked meat back to the saucepan and bring everything to a boil. Once the water is boiling, turn down the heat and cover the saucepan. For approximately 1.5 to 2 hours, or until the meat is soft and the flavors are well-balanced, let the goulash simmer.
Prepare the elbow macaroni in a separate pot by following the directions on the box until it is al dente. Set aside the cooked macaroni after draining it.
Remove the bay leaf from the goulash after the meat is cooked. Stir well to blend after adding the cooked macaroni to the saucepan. To enable the flavors to mingle even more, let the goulash simmer for an additional 5 to 10 minutes.
Spoon bowls with the Old-Fashioned Goulash. If preferred, garnish with finely chopped fresh parsley to give a dash of color and freshness.
Note that the goulash may be stored in the refrigerator for up to three days; when warmed, the flavors often develop more and become far stronger.