2 lbs stew beef, cut into 1″ cubes
Coarse sea salt and freshly ground black pepper
2 Tbsp all-purpose flour
1/4 cup vegetable oil
1 medium onion, cut into 1/4″ dice
3 cloves garlic, minced
1/2 cup dry red wine
1 Tbsp paprika
2 cans (28oz each) diced tomatoes
2 cups homemade or store-bought beef stock
2 Tbsp tomato paste
2 sprigs fresh oregano
2 carrots, peeled and cut into 1″ chunks
4oz thick bacon, cut into 1/4″ pieces
10oz small white mushrooms, quartered if large
1 box (10oz) frozen pearl onions, thawed and drained
1 red or green bell pepper, coarsely chopped
Caraway egg noodles, for serving
- Toss beef with salt, pepper, and flour in a medium bowl. Heat 2 tablespoons oil in a large stockpot or Dutch oven over medium-high heat until hot. Brown half of beef on all sides, 4-6 minutes total. Transfer beef to a plate with a slotted spoon, and repeat with the remaining beef.
- Add onions to fat in pot, and cook, stirring occasionally, until just tender, about 3 minutes. Stir in garlic, and cook for 1 additional minute. Add wine and cook, stirring up brown bits, until most of the liquid has evaoprated, about 2 minutes.
- Return beef to pot. Stir in paprika, tomatoes, stock, tomato paste, and oregano. Season with salt and pepper. Cover; reduce heat. Gently simmer until meat is just tender, about 1 1/2 hours.
- Stir in carrots and potatoes. Continue to simmer until vegetables and meat are very tender, 20-30 minutes.
- Meanwhile, cook bacon in a large dry skillet over medium heat until crisp, about 5 minutes. Transfer to paper towels to drain. Add mushrooms, pearl onions, and bell pepper to fat in skillet. Cook until vegetables are tender and golden brown, and liquid has mostly evaporated. Add to goulash.
- Season goulash with salt and pepper, if desired. Garnish with bacon pieces and oregano, and serve over caraway egg noodles.