Step 1

While meat is still on the cutting board, toss it with 1 teaspoon salt and 1 teaspoon pepper. Let rest while you chop/gather the rest of your ingredients.

Step 2

Preheat oven to 325 degrees F, if using.

Step 3

Heat 1 tablespoon vegetable oil in a large Dutch oven over medium high heat. Add half of the beef and cook until seared on all sides; transfer to a plate. Repeat with remaining beef.

Step 4

Lower heat to medium and add butter, a drizzle of olive oil, onions and mushrooms (if using). Cook, stirring often, until onions are softened, about 10 minutes. Add a drizzle of olive oil if the vegetables become too dry.

Step 5

Add garlic, sweet paprika, caraway seeds and thyme and sauté for 30 seconds. Add all remaining Goulash ingredients up to “add later” (carrots through bay leaves). The broth should barely cover the ingredients, you may need more or less depending on your pot and if you omit the carrots/mushrooms.

Step 6

Bring the pot to a simmer, cover, then transfer to the 325 degree oven. Cook for 1 hour, then remove the pot from the oven. Add the potatoes if using. Cover and return to the oven and cook for an additional 1 ½-2 hours, until beef and potatoes are very tender.

Step 7

Remove the dish from the oven to the stove. If you would like a thicker Goulash, make a cornstarch slurry by mixing 2 tablespoons cornstarch with 1/4 cup of cold beef broth or water until the cornstarch is completely dissolved. Slowly whisk into the Goulash over low heat. Bring to a simmer for 5-10 minutes until thickened.

Step 8

Taste for seasonings and adjust with salt and pepper if needed. Serve each bowl over csipetke (or our American egg noodles) garnished with a dollop of sour cream, and parsley if desired.

Step 9

Bring the pot to a simmer, cover, and continue to simmer for 2-3 hours, stirring occasionally and replacing the lid. Add the potatoes, if using, the last 30 minutes of cooking. More broth will evaporate on the stove, so be prepared to add additional broth as needed.

Step 10

If you would like a thicker Goulash once the beef is tender, make a cornstarch slurry by mixing 2 tablespoons cornstarch with 1/4 cup of cold beef broth or water until the cornstarch is completely dissolved. Slowly whisk into the Goulash over low heat. Bring to a simmer for 5-10 minutes until thickened.

Step 11

Serve each bowl over csipetke (or our American egg noodles) garnished with a dollop of sour cream, and parsley if desired.

Step 12

Follow the directions for searing the meat, browning the onions, and sautéing the aromatics, then transfer all of the ingredients (including the potatoes) to a 6 quart (or larger) slow cooker.

Step 13

Cook on HIGH for 3-4 hours or on LOW for 7 or 8, until the beef is very tender.

Step 14

If you would like a thicker Goulash once the beef is tender, make a cornstarch slurry by mixing 2 tablespoons cornstarch with 1/4 cup of cold beef broth or water until the cornstarch is completely dissolved. Whisk it into the Goulash and cook on HIGH for 30 minutes.

Step 15

Taste for seasonings and adjust with salt and pepper if needed. Serve each bowl over csipetke (or our American egg noodles) garnished with a dollop of sour cream, and parsley if desired.