Goulash with Green Peppers and Noodles
Savor the comforting flavors of this hearty Goulash with Green Peppers and Noodles, a soul-warming dish that combines tender chunks of seared beef, sweet green bell peppers, and a richly spiced paprika-infused sauce. Simmered to perfection with aromatic garlic, onions, and a blend of herbs, this classic Central European-inspired recipe is served over a bed of buttery egg noodles, making it the ultimate cozy dinner option. With its vibrant color and bold taste, topped with a sprinkling of fresh parsley, this one-pot wonder is as visually stunning as it is flavorful. Perfect for a family meal or weekend dinner, this satisfying goulash brings comfort and delicious nostalgia to your table.
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Recipe Information
Ingredients
- 1 pound beef chuck roast
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 medium green bell peppers, sliced into thin strips
- 2 tablespoons paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 tablespoons tomato paste
- 3 cups beef broth
- 1 whole bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 12 ounces egg noodles, cooked according to package instructions
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Cut the beef chuck roast into bite-sized pieces and pat it dry with paper towels. Season lightly with salt and pepper.
Heat 1 tablespoon of olive oil in a large Dutch oven or heavy pot over medium-high heat. Sear the beef in batches until browned on all sides, about 4-5 minutes per batch. Remove the beef and set aside.
Lower the heat to medium and add the remaining tablespoon of olive oil to the pot. Add the diced onions and sauté for 5 minutes, until softened and translucent.
Stir in the minced garlic and sliced green bell peppers, cooking for an additional 2-3 minutes until fragrant.
Sprinkle the paprika, ground cumin, and dried oregano over the vegetables, stirring to evenly coat them in the spices.
Add the tomato paste and mix well, cooking for 1-2 minutes to deepen the flavor.
Return the seared beef to the pot and pour in the beef broth. Add the bay leaf, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Bring the mixture to a boil, then reduce the heat to low and cover the pot.
Let the goulash simmer for 60-75 minutes, stirring occasionally, until the beef is tender and the sauce has thickened.
While the goulash cooks, prepare the egg noodles according to package instructions. Drain and set aside.
Remove the bay leaf from the pot and taste the goulash, adjusting seasoning if necessary.
Serve the goulash over the cooked egg noodles and garnish with chopped fresh parsley. Enjoy your meal!
Nutrition Facts
Calories |
528 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.6 g | 42% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 114 mg | 38% | |
| Sodium | 1240 mg | 54% | |
| Total Carbohydrate | 33.6 g | 12% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 6.0 g | ||
| Protein | 28.6 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 80 mg | 6% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 819 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
