Hungarian Goulash Egg Noodles

# What You'll Need:

01 - 2 tablespoons vegetable oil

02 - 2 pounds beef chuck, cut into 1-inch cubes

03 - 2 large yellow onions, finely chopped

04 - 3 cloves garlic, minced

05 - 2 tablespoons sweet Hungarian paprika

06 - 1 teaspoon smoked paprika

07 - 1 teaspoon caraway seeds, lightly crushed

08 - 1 teaspoon dried marjoram

09 - 1 tablespoon tomato paste

10 - 1 green bell pepper, diced

11 - 2 medium tomatoes, diced (or 1 cup canned diced tomatoes, drained)

12 - 4 cups beef broth

13 - 1 teaspoon salt, plus more to taste

14 - ½ teaspoon black pepper

15 - 1 bay leaf

16 - 12 ounces wide egg noodles

17 - 2 tablespoons unsalted butter (optional)

18 - Chopped fresh parsley (for garnish)

19 - Sour cream (optional, for garnish)

01 - Heat vegetable oil in a large heavy-bottomed pot over medium-high heat. Brown beef cubes in batches on all sides, then remove and set aside.

02 - In the same pot, cook onions until golden and very soft, about 8 to 10 minutes. Add minced garlic and cook for an additional minute.

03 - Lower heat to low. Stir in sweet and smoked paprika, caraway seeds, and marjoram. Cook for 1 minute, stirring constantly to prevent burning.

04 - Incorporate tomato paste and cook for 1 minute. Add diced bell pepper and tomatoes; sauté for 2 more minutes.

05 - Return seared beef and juices to the pot. Pour in beef broth, add salt, pepper, and bay leaf. Bring to a gentle simmer.

06 - Cover and cook on low heat for 1½ to 2 hours, stirring occasionally, until beef is tender and sauce thickens. Adjust seasoning as needed.

07 - Cook egg noodles according to package instructions. Drain and toss with butter if desired.

08 - Remove bay leaf from goulash. Serve hot over egg noodles, garnished with chopped parsley and a dollop of sour cream if preferred.

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