Follow these steps for perfect results
flour
beef stew meat
cubed
cooking spray
onion
large, finely chopped
garlic
crushed
sweet paprika
tomatoes
large ripe, chopped
diced tomatoes
beef stock
portobello mushrooms
sliced
frozen peas
mashed potato
to serve
sour cream
to serve
Preheat oven to 325°F (163°C).
In a shallow dish, combine flour and salt.
Coat beef cubes in the seasoned flour.
Spray the coated beef with cooking spray.
Heat a Dutch oven over medium heat and spray with cooking spray.
Brown the beef in batches on all sides. Remove from the Dutch oven and set aside.
Spray the chopped onion with cooking spray and add it to the Dutch oven.
Cook and stir the onion for 2 minutes.
Add the crushed garlic and cook for 30 seconds.
Stir in the sweet paprika, chopped tomatoes, diced tomatoes, and beef stock.
Return the browned beef to the Dutch oven.
Bring the mixture to a boil.
Cover the Dutch oven and bake for 1 hour.
Stir in the sliced portobello mushrooms.
Cover the Dutch oven and bake for 15 minutes.
Stir in the frozen peas.
Cover the Dutch oven and bake for 10 minutes.
Spoon mashed potato into shallow bowls.
Top with goulash and sour cream.
Sprinkle with additional paprika and serve.
Expert advice for the best results
For a thicker goulash, add a slurry of cornstarch and water during the last 15 minutes of cooking.
Serve with crusty bread for dipping.
Everything you need to know before you start
15 mins
Can be made ahead and reheated.
Serve in bowls, garnished with sour cream and a sprinkle of paprika.
Serve with mashed potatoes or egg noodles.
Serve with a side of crusty bread.
Discover the story behind this recipe
A national dish of Hungary, often served at celebrations and family gatherings.
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