Hungarian-Inspired Beef Goulash with Sour Cream Noodles & Crispy Onion Rings

Allergens

Dairy (sour cream) - Wheat (egg noodles)

Ingredients

• 2 lbs beef chuck, cut into 1
• inch cubes
• 4 medium yellow onions, thinly sliced
• 2 large carrots, peeled and chopped
• 2 cups red wine
• 2 cups beef broth
• 2 tbsp sweet Hungarian paprika
• 1 tbsp hot Hungarian paprika
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 1 bay leaf
• Salt and pepper to taste
• 8 oz egg noodles
• 1 cup sour cream
• 2 cups panko breadcrumbs
• 1 large onion, thinly sliced
• 2 eggs, beaten
• 1/4 cup all
• purpose flour
• Oil for frying

Instructions

1. In a large pot, heat oil over medium heat and brown the beef cubes. Remove from pot and set aside.
2. In the same pot, add sliced onions and cook until softened. Add carrots and cook for 5 minutes more.
3. Stir in both sweet and hot Hungarian paprikas, tomato paste, minced garlic, bay leaf, salt, and pepper. Cook for 1 2 minutes to release the flavors.
4. Pour red wine into the pot, scraping up any browned bits from the bottom of the pot. Add beef broth and bring to a boil. Return the beef to the pot, cover, and simmer for
5. 5 hours or until meat is tender.
6. While the goulash cooks, prepare the crispy onion rings by coating onion slices in flour, then eggs, and finally panko breadcrumbs. Heat oil in a deep frying pan and fry until golden brown. Remove and drain on paper towels. Set aside.
7. Prepare egg noodles according to package instructions. Stir sour cream into the cooked noodles and set aside.
8. Once goulash is done, discard bay leaf and season with additional salt and pepper if needed. Serve hot goulash over sour cream noodles, topped with crispy onion rings.

Chef’s Insight

To enhance the aroma, add a pinch of caraway seeds during cooking. - For extra tenderness, braise the beef with the lid on.

Notes

For added flavor, deglaze the pot with red wine before adding other ingredients. - To thicken the goulash sauce, mix 2 tbsp cornstarch with cold water and stir into the simmering sauce during the last 5 minutes of cooking.