Prepare to embark on a culinary journey that will transport you straight to the heart of Hungary with this mouthwatering Red Wine Goulash. Imagine tender, melt-in-your-mouth beef braised in a rich, deep red wine sauce, served over perfectly cooked egg noodles - a dish so comforting it'll become your new go-to recipe for impressing dinner guests or treating yourself to a luxurious meal. This isn't just a recipe; it's a flavor explosion waiting to happen in your kitchen!
Prep Time: 15 mins
Cook Time: 2 hrs
Total Time: 2 hrs 15 mins
Cuisine: Hungarian
Serves: 4 servings
Ingredients
- 2 lbs beef chuck, cut into cubes
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups red wine
- 1 cup beef broth
- 2 tablespoons tomato paste
- 1 tablespoon paprika
- Salt and pepper to taste
- 8 oz egg noodles
Instructions
- Remove beef chuck from refrigerator 30 minutes before cooking to bring to room temperature. Pat meat dry with paper towels and season generously with salt and pepper.
- Heat olive oil in a large heavy-bottomed Dutch oven or deep skillet over medium-high heat. Working in batches, brown beef cubes on all sides until a deep golden-brown crust forms, approximately 3-4 minutes per batch. Transfer browned meat to a separate plate.
- Reduce heat to medium and add chopped onions to the same pot. Sauté until soft and translucent, about 5-6 minutes. Add minced garlic and cook for an additional 30-45 seconds until fragrant.
- Return browned beef to the pot. Add red wine, beef broth, tomato paste, and paprika. Stir to combine and ensure all ingredients are well incorporated.
- Bring mixture to a gentle simmer, then reduce heat to low. Cover the pot and let the goulash slowly braise for approximately
- 5 to 2 hours, stirring occasionally. The meat should become tender and easily fall apart.
- During the last 15 minutes of cooking, prepare egg noodles according to package instructions in a separate pot. Drain and set aside.
- Taste the goulash and adjust seasoning with additional salt and pepper if needed. If the sauce is too thin, simmer uncovered for an additional 10-15 minutes to reduce and thicken.
- Serve hot goulash over prepared egg noodles. Garnish with fresh chopped parsley or a dollop of sour cream if desired.
Tips
- Temperature Matters: Always bring your beef to room temperature before cooking to ensure even browning and more tender meat.
- Batch Browning is Key: Don't overcrowd the pan when searing beef. Brown in batches to develop a deep, golden crust that locks in flavor.
- Low and Slow is the Secret: Braising this goulash on low heat allows the meat to become incredibly tender and lets the flavors meld beautifully.
- Wine Selection: Choose a medium-bodied red wine like Merlot or Cabernet Sauvignon that you'd also enjoy drinking for the best flavor profile.
- Thickness Check: If your sauce is too thin, don't panic! Simply simmer uncovered to reduce and thicken naturally.
- Make Ahead Friendly: This goulash actually tastes even better the next day, so don't hesitate to prepare it in advance.
Nutrition Facts
Calories: 582kcal
Carbohydrates: g
Protein: g
Fat: 31g
Saturated Fat: 11g
Cholesterol: 120mg
