Beef Boulash
Submitted by dpchmdfn88
Beef Boulash is a creamy Hungarian-style goulash with cubed round steak, paprika, and onions simmered until tender, finished with heavy cream. Serve over egg noodles for the ultimate comfort bowl.
YIELD
4 servingsPREP
20 minCOOK
120 minREADY
140 minSomewhere between a goulash and a stroganoff, Beef Boulash carves out its own cozy little corner of comfort food.
Cubed round steak gets browned and simmered with loads of onions, paprika, and garlic until the meat turns meltingly tender.
A quick flour slurry thickens the sauce, and a generous pour of heavy cream transforms everything into a velvety, spoon-coating gravy.
Pile it over a nest of buttered egg noodles and call it a night.
Kitchen Tips
- Take your time browning the beef. A solid 10 minutes builds a caramelized crust that flavors the whole pot.
- Use Hungarian paprika if you can find it. The flavor difference over generic paprika is night and day.
- Shake the flour and cold water in a jar with a tight lid. It’s the fastest way to get a lump-free slurry.
- Stir in the cream off the heat so it doesn’t break or curdle.
Ingredients
Directions
Heat vegetable oil in a large fry pan or Dutch oven.
Add meat cubes and brown well, approximately 10 minutes.
Stir in onions; cook until soft.
Sprinkle with salt, pepper, garlic salt, paprika, and sugar.
Blend thoroughly.
Pour in hot water; cover and simmer gently about 1½ hours.
In a small jar or container, shake or blend flour with cold water.
Be sure to break up all lumps.
Add to meat about 7 minutes before the end of the cooking time.
Stir constantly until sauce is thickened and bubbling.
Remove from heat; stir in cream.
Serve with noodles, accompanied by a tomato salad if desired.
Comments
