This traditional pastoral dish is hearty, beefy and showcases its signature spice, Hungarian paprika. Beef Cubes are braised low and slow in a spiced tomato sauce, deepened with beef stock. Serve this stew over buttery egg noodles as a timeless pairing that’s satisfying and easy to eat for senior living residents. Top it with a cool dollop of sour cream for a bit of creaminess without having to prepare a separate sauce.

Ingredients

Here are the following ingredients:

  • 5 lb (2.2 kg) Beef Cubes
  • 2 tbsp (30 mL) kosher salt, divided
  • 1 tbsp (15 mL) freshly ground black pepper, divided
  • ½ cup (125 mL) canola oil
  • 1 lb (500 g) sliced onion, about 4 cups (1 L)
  • ¼ cup (60 mL) minced garlic
  • ⅔ cup (150 mL) flour, all-purpose
  • ⅔ cup (150 mL) tomato paste
  • ⅓ cup (75 mL) paprika, preferably Hungarian
  • 6 cups (1.5 L) beef stock (no salt added)
  • 6 cups (1.5 L) chicken stock (no salt added)
  • 8 bay leaves
  • 2 tbsp (30 mL) apple cider vinegar
  • 1½ lb (750 g) peeled and chopped yellow-fleshed potato, cut into ½-inch (1 cm) pieces, about 4 cups (1 L)
  • 1 lb (500 g) sliced carrots, cut into coins, about 4 cups (1 L)

Service

  • 16 cups (4 L) cooked broad egg noodles, warmed
  • 2 cups (500 mL) sour cream
  • 1 cup (250 mL) chopped fresh parsley

Preparation

  1. Season beef with 1 tbsp (15 mL) salt and 1½ tsp (7 mL) pepper. Heat half the oil in large stock pot set over medium-high heat. Sear beef in batches, adding more oil as needed, until evenly browned; tent and set aside.
  2. In the same pot set over medium heat, add onion and garlic; cook until softened. Deglaze pan with ½ cup (125 mL) water.
  3. Stir in flour; cook for 2 minutes or until well combined. Stir in tomato paste and paprika; cook for 2 to 3 minutes or until deep red.
  4. Pour in beef and chicken stocks; bring to a boil. Return beef and any accumulated juices to pot. Add bay leaves, vinegar, remaining salt and pepper.
  5. Simmer, covered, for 1½ hours or until beef is tender but not falling apart. Stir in potatoes and carrots. Simmer, covered, for 1 hour or until beef is very tender and sauce is thickened. (Uncover during the last 20 minutes to thicken sauce, if needed.)
  6. Remove and discard bay leaves. Adjust seasoning as needed. Cool, cover and refrigerate or hold for service.

Service

  1. Reheat goulash and hold for service or reheat individual portions to order. Adjust thickness with additional stock or water until desired consistency is achieved.
  2. Serve 1½ cups (375 mL) goulash over 1 cup (250 mL) warm noodles. Garnish with 2 tbsp (30 mL) sour cream and 1 tbsp (15 mL) parsley.

Beef Cuts

Hip Portion Cuts

Beef Marinating Cubes