Ingredients
• 2½ lbs beef, cut into 1-inch cubes
• 1 cup chopped onions
• 1 clove garlic, minced
• ¼ cup flour
• 1½ tsp paprika
• 1½ tsp salt
• ¼ tsp black pepper
• ¼ tsp thyme
• 2 bay leaves
• 1 can chopped or puréed tomatoes
• 1½–2 cups beef broth
• 1 cup crema de leche, cream, or dairy sour cream
• Optional: ½ cup chopped green olives
• 1 package egg noodles, cooked according to package directions
Directions
• In a large pot, melt ¼ cup butter over medium-high heat.
• Brown the beef in batches so it sears evenly. Remove the meat and set aside.
• Reduce heat to medium. Add onions and garlic to the same pot.
• Sauté until the onions are tender and fragrant.
• Stir in paprika, salt, pepper, thyme, and bay leaves.
• Sprinkle in the flour and mix thoroughly to coat the onions and garlic.
• Add the browned beef back to the pot.
• Stir in the tomatoes and beef broth. Bring to a boil.
• Reduce heat, cover, and simmer gently for about 1 hour, stirring occasionally, until the beef is tender and the flavors meld.
• Stir in the crema, cream, or sour cream, and add green olives if using.
• Heat gently, but do not boil, to prevent the cream from curdling.
• Spoon the creamy goulash over cooked egg noodles or rice.
• Garnish with fresh parsley if desired.
For extra depth of flavor, simmer the stew a little longer or let it sit overnight—the flavors get even better the next day.