Chuck Steak Goulash Recipes

CHEF JOHN'S BEEF GOULASH

Chef John's Beef Goulash image

This Hungarian-style goulash is a thick beef stew that is great served over buttered noodles and garnished with sour cream.

Provided by Chef John

Categories Soups, Stews and Chili Recipes Stews Goulash Recipes

Time 2h30m

Yield 4

Number Of Ingredients 19

Ingredients

2 ½ pounds boneless beef chuck roast, cut into 2-inch cubes
salt and ground black pepper to taste
2 tablespoons vegetable oil
2 onions, chopped
2 teaspoons olive oil
½ teaspoon salt
2 tablespoons Hungarian paprika
2 teaspoons caraway seeds, crushed
1 teaspoon freshly ground black pepper
1 teaspoon dried marjoram
½ teaspoon ground thyme
½ teaspoon cayenne pepper
4 cups chicken broth, divided
¼ cup tomato paste
3 cloves garlic, crushed
2 tablespoons balsamic vinegar
1 teaspoon white sugar
½ teaspoon salt, or to taste
1 bay leaf

Steps:

Season beef with salt and black pepper. Heat vegetable oil in a large skillet over high heat; cook and stir beef in hot oil in batches until browned on all sides, about 5 minutes per batch. Transfer to a large stockpot and reserve drippings in the skillet.
Return skillet to medium heat; stir onions into the reserved drippings, drizzle olive oil over onions, season with 1/2 teaspoon salt and cook until onion has softened, about 5 minutes. Transfer to the stockpot with beef.
Combine paprika, caraway seeds, black pepper, marjoram, thyme, and cayenne pepper in the skillet and toast over medium heat until fragrant, about 3 minutes. Add 1 cup chicken broth and stir; transfer to the beef and onion mixture.
Stir 3 cups chicken broth into beef mixture. Add tomato paste, garlic, vinegar, sugar, 1/2 teaspoon salt, and bay leaf; place stockpot over high heat and bring to a boil. Reduce heat to low and simmer until a fork inserts easily into the meat, 1 1/2 to 2 hours.

Nutrition Facts : Calories 573.3 calories, Carbohydrate 13.4 g, Cholesterol 134 mg, Fat 41.2 g, Fiber 2.4 g, Protein 36 g, SaturatedFat 13.9 g, Sodium 1756.6 mg, Sugar 7.5 g

AUTHENTIC BEEF CHUCK GOULASH

Authentic Beef Chuck Goulash image

Tried looking for a recipe on recipezaar for goulash, but couldn't find the true thing. This is the real deal. That crock-pot mess with ground beef, tomatoes, and mushy macaroni is NOT goulash. Whoever started that idea or started calling it that should be ashamed of themselves. Real Goulash has NO tomatoes... the red-orange flavor comes from Hungarian Paprika. --adapted from June Meyer's (an actual Hungarian) recipe-- thanks! and to those who are posting nasty reviews, quibbling over semantics... please stop. Thank you.

Provided by Viking Knitter

Categories Stew

Time 3h20m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

2 lbs beef chuck, cubed
1 teaspoon salt
2 onions, quartered
2 tablespoons lard or 2 tablespoons shortening
2 -4 tablespoons sweet paprika (most important to use real hungarian paprika for ultimate flavor)
2 bay leaves
1 quart water or 1 quart beef broth
1 cup dill pickle, diced
1/4 teaspoon black pepper
4 potatoes, diced
potatoes, kluski, spatzle (whatever you want!) or egg noodles (whatever you want!)
sour cream

Steps:

in dutch oven or electric skillet: roll beef in paprika, saute in fat.
Add rest of ingredients, except sour cream.
Bring to slow boil, cover, and simmer for 3-4 hours, checking liquid levels.
When done, serve over hot buttered noodles or potatoes -- top w/ sour cream.

Nutrition Facts : Calories 516.8, Fat 30.6, SaturatedFat 12.1, Cholesterol 108.4, Sodium 698.6, Carbohydrate 30.1, Fiber 4.8, Sugar 3.2, Protein 30

CHUCK STEAK GOULASH

Chuck Steak Goulash image

The recipe was in the Wednesday Mag of our daily newspaper. I thought it sounded delish. I am posting to keep and share. Hope you enjoy it too.

Provided by momma213

Categories Steak

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

3 tablespoons all-purpose flour
1/4 teaspoon ground black pepper
1 lb boneless chuck blade steak, trimmed of fat
1 tablespoon olive oil
1 tablespoon butter
2 medium yellow onions, thinly sliced (2 cups)
2 tablespoons sweet paprika
1 teaspoon caraway seed
14 ounces can beef broth
salt, to taste
2 tablespoons chopped fresh parsley (optional)

Steps:

In a small bowl, combine the flour and pepper. Dredge the steaks through the flour mixture until well coated.
In a large skillet over medium, heat the olive oil. Add the steaks and cook until well browned on both sides, about 4 minutes per side. Transfer the steaks to a plate and set aside.
Melt the butter in the skillet. Add the onions and saute until are well browned, about 10 minutes. Stir in the paprika and caraway seeds and cook for 1 minute longer.
Stir in the beef broth. Return the steaks to the skillet and cover the pan tightly. Reduce the heat to maintain a gentle simmer and cook until the steaks are quite tender and the sauce is thickened, 45 to 55 minutes.
Season with salt and stir in parsley, if using.

Nutrition Facts : Calories 437.4, Fat 33.1, SaturatedFat 12.6, Cholesterol 90.3, Sodium 867.4, Carbohydrate 12.1, Fiber 2.5, Sugar 2.7, Protein 23.4

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