- 4 Tb flour
- 2 ts hot Hungarian paprika
- 2 ts sweet Hungarian paprika
- 3 lb boneless chuck or top round beef
- 1/4 C olive oil
- 1 large yellow onion, chopped
- 1 large red onion, chopped
- 4 cloves garlic, mashed and chopped
- 1/4 C fresh parsley, chopped
- 1 Tb fresh thyme, chopped
- 1 ts salt
- 1/2 ts black pepper
- 1 C dry red wine
- 2 C chicken stock, salt-free (optional)
- 1 12 oz package egg noodles
- sour cream
Trim the fat from the meat and cut into 1/2" cubes. Mix the flour and paprika in a Ziplock bag. Add the meat to the flour and paprika and mix thoroughly until all the flour and spices cling to the meat.
Sauté the onions and garlic in the olive oil until the onions are translucent. Transfer the aromatics to a stew pot or Dutch oven.
Add the meat in portions to the sauté pan and cook until browned over medium to high head, adding more olive oil as necessary. Transfer the meat to the stew pot as it is browned.
Deglaze the sauté pan with the wine and add the liquid to the stew pot. Add the parsley, thyme, salt, and pepper to the beef and onions.
Add two cups of chicken stock to the pot and add enough water to just cover the meat (or use all water).
Bring to a vigorous boil and reduce the heat to a simmer. Cover, and cook until the meat is tender, about 2 to 3 hours, the last half hour with the lid removed. Prepare the noodles according to package directions while the stew finishes cooking.
p. Serve the goulash over egg noodles. Top with sour cream.