A Story About Quick Beef Goulash with Egg Noodles
One chilly evening, I was looking for a comforting meal to warm up our home. That’s when I decided to whip up my Quick Beef Goulash with Egg Noodles. This recipe is a delightful twist on a classic, and I knew it would be perfect for a cozy family dinner. As I gathered the ingredients for Quick Beef Goulash with Egg Noodles, I could already imagine the savory aroma filling the kitchen.
A Family Tradition
Quick Beef Goulash with Egg Noodles has always been a family favorite. My grandmother used to make a traditional version that simmered for hours. However, with our busy schedules, I needed a quicker version without sacrificing flavor. The rib-eye steak, vibrant bell peppers, and rich sauce make this dish just as hearty and delicious. Every time I make it, I’m reminded of my childhood and the joy of gathering around the table with loved ones.
Simplifying the Classic
To make Quick Beef Goulash with Egg Noodles easier and faster, I decided to use thinly sliced beef rib-eye. This cuts down the cooking time significantly while still providing tender, juicy meat. I also added bell peppers for a pop of color and extra nutrition. The secret to the rich, savory sauce lies in the combination of paprika and caraway seeds, which give it that authentic goulash flavor.
A Perfect Weeknight Meal
Quick Beef Goulash with Egg Noodles has become my go-to recipe for busy weeknights. It’s simple to prepare, yet it tastes like it’s been cooking all day. The egg noodles cook quickly and absorb the flavors of the goulash perfectly. As we sit down to enjoy our meal, I’m always grateful for the simplicity and heartiness of this dish. It’s not just food; it’s a bowl of memories and comfort, ready in just 40 minutes.
Table of Contents
Chef’s Notes- Quick Beef Goulash with Egg Noodles
- Thin Slicing the Beef: Slice the beef as thin as possible (about 1/8 inch) to ensure it cooks quickly and evenly. Partially freezing the steak for about 20 minutes before slicing can make it easier to cut thin slices.
- High Heat for Browning: When cooking the beef, make sure the pan is very hot before adding the steak slices. This will give a nice sear and enhance the flavor of the meat.
- Control the Butter: To avoid burning the butter, keep an eye on the heat. If it starts to brown too quickly, reduce the heat slightly. Alternatively, use a mix of butter and oil to raise the smoke point.
- Enhancing the Sauce: For a richer flavor, you can deglaze the pan with a splash of red wine before adding the tomatoes and beef broth.
- Adjusting the Consistency: If the goulash sauce is too thick, add a bit more beef broth. If it’s too thin, let it simmer uncovered for a few minutes to reduce.
- Cooking Noodles: Cook the egg noodles until just al dente, as they will continue to cook slightly when mixed with the butter.
- Balancing Flavors: Taste the goulash before serving and adjust the seasoning if needed. A squeeze of lemon or a splash of vinegar can brighten up the flavors if the sauce feels too heavy.
Quick Beef Goulash with Egg Noodles
4
servings10
minutes30
minutes550
kcal40
minutesDive into this mouthwatering Quick Beef Goulash with Egg Noodles! This dish is a delightful twist on the classic, featuring tender slices of beef rib-eye, vibrant bell peppers, and a rich, savory sauce. Perfect for a weeknight dinner, this recipe is both quick and easy, ensuring you spend less time in the kitchen and more time enjoying a hearty meal. Inspired by the flavors of traditional goulash, this version is sure to become a family favorite!
Ingredients
1 1/4 pounds boneless beef rib-eye steaks
Kosher salt and freshly ground black pepper
4 tablespoons unsalted butter
1 medium, finely chopped onion
1 each, diced red bell pepper and yellow bell pepper
1 tablespoon sweet paprika
1/2 teaspoon caraway seeds
1 can (14 ounces) diced tomatoes
1 cup low-sodium beef broth
8 ounces (about 5 cups) extra-wide egg noodles
2 tablespoons, chopped fresh parsley
1/2 cup sour cream
- Alternative Ingredients:
Beef rib-eye steaks can be replaced with sirloin or flank steak.
Unsalted butter can be substituted with olive oil for a dairy-free option.
Low-sodium beef broth can be replaced with vegetable broth for a lighter flavor.
Egg noodles can be substituted with gluten-free pasta for a gluten-free option.
Sour cream can be replaced with Greek yogurt for a healthier alternative.
Directions
- Preparing the Steak – Bring a large pot of salted water to a boil. Thinly slice the rib-eye steaks at an angle to about 1/8 inch thickness, removing any large fat pockets. Season the slices with kosher salt and freshly ground black pepper.
- Cooking the Beef – In a large nonstick pan over medium-high heat, melt 1 tablespoon of unsalted butter. Spread the steak slices in a single layer and increase the heat to high. Cook without stirring until browned on one side, about 2-3 minutes. Transfer the steak and its juices to a bowl.
- Sautéing Vegetables – Add 2 tablespoons of butter to the same pan and reduce the heat to medium-high. Add the chopped onion and cook until it starts to soften and brown, about 5 minutes. Stir in the diced bell peppers, paprika, caraway seeds, a pinch of salt, and some pepper. Cook for about 1 minute until the spices are fragrant.
- Simmering the Goulash – Return the steak to the pan along with the diced tomatoes and beef broth. Add 1 teaspoon of salt. Cover and bring to a boil, then reduce to a simmer and cook partially covered for about 15 minutes until the steak is tender.
- Cooking the Noodles – While the goulash simmers, cook the egg noodles in the boiling water according to package instructions. Drain and return them to the pot. Stir in the remaining tablespoon of butter and season with salt.
- Serving – Divide the cooked noodles among bowls and top with the beef goulash. Garnish with chopped fresh parsley and a dollop of sour cream.
Equipment
- chef’s knife
- cutting board
- nonstick pan
- Mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 550kcal
- Fat: 25g
- Saturated Fat: 12g
- Cholesterol: 120mg
- Sodium: 600mg
- Potassium: 800mg
- Carbohydrates: 45g
- Fiber: 4g
- Sugar: 6g
- Protein: 30g
- Vitamin A: 1500IU
- Vitamin C: 60mg
- Calcium: 100mg
- Iron: 4mg
FAQ- Quick Beef Goulash with Egg Noodles
Can I make this dish ahead of time?
Yes, you can prepare the goulash ahead of time and reheat it when ready to serve. The flavors often deepen after sitting for a while. Just cook the egg noodles fresh when you’re ready to serve.
Can I freeze the goulash?
Yes, the beef goulash freezes well. Allow it to cool completely, then store it in an airtight container in the freezer for up to 3 months. Thaw overnight in the refrigerator and reheat on the stove. Cook the noodles fresh when serving.
What can I substitute for caraway seeds?
If you don’t have caraway seeds, you can substitute them with cumin seeds, which have a somewhat similar flavor profile.
Can I use a different type of beef?
Yes, sirloin or flank steak can be used instead of rib-eye. These cuts may be a bit leaner but will still work well in the recipe.
How can I make this dish spicier?
For a spicier version, add a pinch of cayenne pepper or red pepper flakes along with the paprika. You can also include some chopped fresh chili peppers when sautéing the vegetables.
