This goulash was just perfect for “Football Sunday” at our house last weekend. It is very quick and easy to prepare — then it gently simmers on top of the stove while you watch the game! When dinnertime rolls around, only a few minutes are needed to prepare the curly egg noodles — and you will love the flavor of this roasted red bell pepper goulash! I have some other goulash recipes that I really do like — but this particular dish has some real depth to it from the long, slow simmering of the sauce. Enjoy!
2 pounds beef stew meat (cut into 1-inch pieces)
1 teaspoon kosher salt, or to taste
1/2 teaspoon freshly-ground black pepper, or to taste
1 teaspoon granulated garlic with parsley
1-2 tablespoons canola oil
1 large yellow onion, peeled and diced
1 1/2 cups rich homemade beef stock
1 6-ounce can tomato paste
1 28-ounce can diced San Marzano tomatoes, with juices
1 tablespoon Worcestershire sauce
1 tablespoon fennel seeds
1 16-ounce jar mild Mezzetta-brand roasted red bell peppers, with juices
1 tablespoon Hungarian sweet paprika
8 cups hot, cooked curly egg noodles, to serving
Season meat well with salt, pepper and granulated garlic. Heat oil in a large heavy skillet over medium-high heat and cook meat, stirring often, until partially browned (5-6 minutes). Add onions and cook 2-3 minutes more until meat is well browned and onions begin to soften. Lower heat to medium-low and add stock, tomato paste, tomatoes with their juices, Worcestershire sauce, fennel seeds, roasted bell peppers with their juices, and paprika. Stir gently to blend ingredients well. Lower the heat again and simmer very gently for 30-45 minutes, uncovered. TO SERVE: Spoon goulash over hot cooked egg noodles to serve. — Serves 6-8