There are many variations of Goulash, whose origins are found in the hearty stew that was made by Hungarian cattle herders known as puszta. As they drove their cattle to markets across eastern Europe, their recipe followed them.
Many variations of the Hungarian Gulyásleves remain popular today especially in the territories of the former Austro-Hungarian Empire (which include present day Czech Republic, Austria, Slovakia, Slovenia and Croatia). This version uses leftover beef pot roast with its gravy and makes a quick, one dish meal. Its flavour profile is typically Hungarian.
Hungarian Beef Goulash
- 1 large onion chopped
- ½ red bell pepper chopped
- ½ green pepper chopped
- 1 cup mushrooms sliced
- 2 tbsp sunflower or vegetable oil
- ½ tsp caraway seeds
- ½ tsp hot Hungarian paprika
- ½ tsp sweet paprika
- 2 cups cooked roast beef diced into ½ inch pieces
- ½ cup sour cream
- 2 cups beef gravy
- 2 cups spiral egg noodles uncooked
- 1 green onion chopped
- Cook the egg noodles according to package instructions, drain, set aside.
- In a large, deep frying pan or wok, stir fry the peppers and onions in oil until tender.
- Add the spices, mushrooms and beef and toss for about a minute
- Add the gravy and heat until the mixture bubbles, then simmer for about five minutes.
- Stir in the sour cream.
- Serve the noodles in a pasta bowl and pour the Goulash mixture over them and garnish with green onions.