After looking up a recipe for Beef Stroganoff, I also found a Goulash recipe. While I decided to stick with the original plan of cooking Stroganoff, I accidentally began reading and prepping for the Goulash. That may sound confusing, which is exactly my point! I got the two recipes mixed up because they are so similar. The only difference is that Goulash has a tomato base and Italian herbs while Stroganoff is a white wine-sour cream gravy, which sounds weird.
I decided to combine the two, but omit the wine and save that for drinking.
Cooking with music playing in the background is a must. I played the “Jazzy Dinner” playlist on Spotify. Stockholm Sweetnin’ is a definite favorite.
Now, for this recipe I used beef sirloin because after the 2-3 hours the meat is so tender. You may get the same result with another meat.
Beef Goulash (without butter)
- 1-pound beef sirloin, sliced into 1/2 inch squares (or another beef that you prefer)
- sea salt
- ground black pepper (I prefer to use a pepper grinder)
- 2 teaspoons Basil (more if desired)
- 2 teaspoons Oregano (more if desired)
- 1/2 teaspoon Paprika
- 1/4 teaspoon Cayenne powder
- 1/4 teaspoon baking powder (if needed, explained in directions)
- 1/2 teaspoon brown sugar (approx., if desired)
- olive oil
- 1 yellow onion, diced
- 1 red onion, chopped
- 1 large poblano pepper, chopped (if desired)
- 4 tablespoons all-purpose flour (if needed, explained after directions)
- 3 cups beef broth (approx. – I used better than bouillon, beef base, to make a small stock of broth and made it the way I prefer)
- 3 tablespoons soy sauce (approx.)
- 3 cloves garlic, minced
- 8 ounces of tomato sauce (pasta sauce, I used one with basil added)
- 3 large tomatoes, diced
- 8 ounces uncooked Old Fashion Extra Wide Egg Noodles
- Cook and stir the ground beef and olive oil in a large pot over medium-high heat, sprinkle sea salt and freshly cracked pepper over the meat. Cook until it is no longer pink and has started to brown, about 15 minutes. Stir in the onions and garlic. Cook and stir the meat mixture until the onions are translucent, about 15 more minutes.
- Stir broth, tomato sauce, diced tomatoes, poblano pepper, soy sauce, brown sugar, Basil, Oregano, Paprika, and Cayenne into the meat mixture and bring to a boil over medium heat. Reduce heat to low, cover, and simmer for about 30 minutes, stirring occasionally. (I really like basil and oregano, so I may add more after the 30 mins once I taste it.) If after the 30 minutes has passed, taste the sauce to see its it’s too acidic for your liking. If so, add a 1/2 teaspoon of baking powder.
- Let simmer for 30 more minutes.
- Stir noodles into the sauce, cover, and simmer over low heat (be careful not to burn the pasta to the bottom of the pot!) until the pasta is tender, about 25 minutes, depending on what noodle you use, stirring occasionally. Remove from heat, and serve.
If you want a thicker/gravy-like tomato sauce, add 4 tablespoons of flour, or 2-3 tablespoons of cornstarch. I would add this slowly and after the 30-minute wait (in step 2). You don’t want to add too much flour or starch because the sauce will be too thick, unless that’s what you want. I like to wait until all the vegetables and meat has had a chance to cook in the sauce, so all the flavor gets mixed together before thickening the sauce. I don’t know if it helps, but I prefer to do it this way. You can experiment though!