beef, lunch box, main courses, make ahead / reheat, soups

Beef Stew: Inspired by Grandma’s Goulash

Beef Stew

I love my German grandmother’s goulash. I have the recipe, and I can come pretty close to making the real deal. We were supposed to get snow or rain today, and Sunday is also when I try to make my lunches for the week. I couldn’t decide whether to make beef stew or goulash, so I ended up making a beef stew inspired by Grandma’s goulash.

There are many different types of goulash, which I’ll get into in a future post. Grandma’s goulash uses pork (or sometimes beef) and paprika and is finished thick almost like a gravy. Hers does not include tomato. She serves it over spaetzle (small potato dumplings), knodel (large potato dumplings stuffed with seasoned croutons), or egg noodles. This stew has a lot of similar characteristics and flavors as Grandma’s goulash, but has typical stew-type ingredients added and is not gravy-thick.

I used London broil for the meat in this recipe, but you could easily substitute another cut of beef.

Ingredients

  • 2 lbs. London broil
  • 3 carrots, chopped
  • 3 ribs celery, chopped
  • 4 gloves garlic, grated
  • 1 lb. baby potatoes, cut into quarters
  • 1 lb. frozen pearl onions
  • 1½ tsp salt
  • ½ tsp pepper
  • 2 tsp paprika
  • 2 bay leaves
  • 1 cube beef bullion
  • 3¼ cups beef stock (can use 4 cups and eliminate the bullion)
  • 1 tsp Maggi liquid seasoning
  • 1 package McCormick brown gravy mix
  • Half of a 12 oz. package of egg noodles

Servings: 8-10

Instructions

Prep veggies and potatoes and set aside. Cut London broil into thin, bite-sized pieces.

Preheat dutch oven or large pot over medium-high heat. Once preheated, add the beef to the pot, stirring while it browns. When the beef is browed, add the garlic and stir until combined.

Add the remaining ingredients except for the brown gravy mix and bullion. If using the bullion (instead of all beef stock) dissolve the bullion cube into one cup of water and add to the pot.

Bring to a boil, then reduce to a simmer. Cover and simmer for two hours, stirring occasionally.

Cook egg noodles. While egg noodles are cooking, dissolve brown gravy mix into 1¼ cups cold water. Bring the stew back to a boil. Slowly pour the gravy mixture into the pot, stirring constantly. Let boil for about a minute, then reduce to a simmer and re-cover.

Serve stew over egg noodles. (You could also just drain the egg noodles after they cook and add them directly to the soup pot.)

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