This easy stovetop beef stew — or goulash — is made with ingredients you probably have on hand. Use a lean stewing beef or cubed round steak in the recipe, or use a lean chuck cut.
Add a salad to this tasty stewed beef and noodles for a satisfying family dinner. Garnish the stew with sliced green onions or fresh chopped parsley.
- 1 pound lean beef (or veal), cut into bite-size 1-inch cubes
- 4 tablespoons flour, divided
- 1 teaspoon salt
- pinch pepper
- 2 tablespoons vegetable oil
- 1/2 cup sliced onions
- 1 clove garlic, minced
- 2 cups beef broth
- 1/4 cup cold water
- 1 can (14.5 ounces) diced tomatoes, slightly drained (do not press)
- 1/2 cup milk, light cream, or half-and-half
- 1 tablespoon sugar
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon Worcestershire sauce
- 3 cups uncooked noodles, cooked and tossed with butter and poppy seeds, if desired
Dredge beef with 2 tablespoons flour mixed with 1 teaspoon salt and a pinch of pepper. Heat vegetable oil in a Dutch oven; brown dredged beef with onions, stirring to brown all sides. Add garlic and 2 cups broth.
Blend remaining 2 tablespoons flour with 1/4 cup water; stir into the meat mixture. Bring to a boil; cover and simmer for 1 1/4 hours.
To the meat mixture, add tomatoes, milk or cream, sugar, seasoned salt, and Worcestershire sauce. If necessary to thicken more, mix together more flour and water and stir the mixture into the broth.
Arrange beef mixture on a platter, surrounded by the hot buttered noodles.
Makes about 4 servings.