Recipe by Lynfred Brand Ambassador, Laura Lorenz
2.5-3-pound boneless chuck roast (trimmed of fat and cubed into 1-in cubes) *
2 tablespoons vegetable oil
3 tablespoons butter
1 tablespoon olive oil
1 teaspoon kosher salt (+any additional to taste)
1 teaspoon fresh cracked pepper (+any additional to taste)
2 medium-large sweet onions, chopped
10-12 ounces button mushrooms, quartered
6 medium cloves of garlic, minced
2 large carrots, peeled and diced
2 medium parsnips, peeled and diced
1 red bell pepper, chopped
2 ribs of celery, diced
1 (14 ounce) can fire roasted diced tomatoes, undrained
3 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 ½ tablespoons beef base (do not dissolve in water)
3 bay leaves
¼ cup Hungarian paprika (no substitutes)
2 ½ teaspoons caraway seeds
1 teaspoon dried thyme
3 cups low sodium beef broth (+¼ cup for slurry)
½ dry red wine*
1 pound petite red potatoes or petite Yukon gold potatoes
2 tablespoons cornstarch (slurry)*
Noodles for serving (egg noodles) *
Fresh Italian parsley, chopped (garnish)
Sour cream (optional for serving
Place beef in a large bowl, add 1 teaspoon of salt and 1 teaspoon of pepper; fully coat the meat and set aside. Preheat the oven to 325 degrees. Heat up the vegetable oil, and butter in a large Dutch oven over high heat. Once the oil is hot, sear the beef for 1.5-2 minutes per side; making sure to work in batches to not crowd the pan. Remove the beef from the pan and place in a bowl and set aside. Next turn the heat down to medium and add the olive oil, onions, carrots, celery, and parsnips; sauté for 15 minutes, stirring occasionally. Then add the mushrooms and garlic; sauté for 8 minutes, stirring occasionally. After the vegetables are starting to soften, stir in the tomato paste, beef base, and all the spices; then add in the wine to deglaze the pan; stir well while scraping the bottom of the pan.
Next add in the beef (and all the juices from the bowl), the can of tomatoes, 3 cups of beef broth and the Worcestershire. Stir well. Turn heat off, cover, and place in the oven for 1 hour. Remove from the oven, add in the potatoes; stir well, cover and place back into the oven for another 2-2 ½ hours. When the beef is done it will be very tender and the potatoes will be cooked through. Once the meat is tender, remove from the oven and place on medium-low heat. Whisk the cornstarch into ¼ cup of beef broth and add into the pan, stirring well. Simmer for 10-15 minutes or until the sauce thickens.
To serve, place goulash on top of cooked egg noodles with a dollop of sour cream and a sprinkle of fresh parsley.
*Let the meat sit at room temperature for 15 minutes before cooking, cooking cold beef can cause the meat to be tough and less juicy.
*Merlot, Cabernet Sauvignon, a Red Blend, or the wine of the month Petite Sirah are all great options for this dish.
*The cornstarch slurry is optional if you like a thinner goulash just omit.
*Egg noodles are my favorite way to serve this, but there are many different options:
-omit the potatoes and serve it over creamy mashed potatoes, or dumplings
-serve it over creamy polenta for another fun twist