Simmered Beef Goulash With Mushrooms Recipe

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Servings: 8


Cost per serving $5.10 view details
  • 1/3 c. dry porcini mushrooms
  • 3/4 c. warm water
  • 2 Tbsp. butter
  • 2 Tbsp. oil
  • 5 x onions thinly sliced
  •     lengthwise
  • 2 Tbsp. sweet Hungarian paprika - (to 3 tbspns)
  • 1 1/2 tsp coarse salt
  •     Freshly-grnd black pepper to taste
  • 1 lb white mushrooms
  • 3 1/2 lb well-trimmed chuck stewing beef
  • 1 can diced tomatoes - (15 ounce)
  • 1 x green bell pepper diced
  • 1/2 c. beef stock or possibly broth


  1. Soak porcini mushrooms in water 30 min. Heat butter and oil in large (14-c. capacity) non-aluminum pot or possibly casserole over medium-high heat. When warm, add in onions; stir well to coat. Cook, stirring often, till softened, about 10 min. Add in paprika, salt and pepper to taste. Stir well. Cook 2 min.
  2. Drain porcini mushrooms through strainer lined with triple thickness of paper towels, reserving liquid. Chop on board or possibly in mini-processor. Stem and halve white mushrooms (cut into quarters if large). Cut beef into 1 1/3-inch cubes. Add in porcini and white mushrooms and meat to pot. Cook till heated through, stirring often, about 5 min.
  3. Puree tomatoes with liquid and add in to pot with bell pepper, stock and reserved mushroom liquid. Stir well. Bring to boil, then reduce heat and simmer, covered, stirring occasionally, about 1 1/2 hrs.
  4. At this point, if there is too much liquid, simmer, uncovered, to cook down this liquid, stirring often to avoid any scorching, about 30 to 40 min more. Add in a little beef stock or possibly broth if goulash is too thick. Meat should be very tender.
  5. Remove from heat. Taste; adjust seasoning. (To store, cold on counter, then chill at least overnight or possibly up to 3 days. Can also be frzn up to 1 month. To serve, reheat, covered, in 350 degree oven for 1 hour. Stir; taste and adjust seasoning.)
  6. Serve warm over warm Buttered Noodles With Garlicky Bread Crumbs (see recipe).
  7. This recipe yields 6 to 8 servings.
  8. NOTES :


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Nutrition Facts

Amount Per Serving %DV
Serving Size 368g
Recipe makes 8 servings
Calories 469  
Calories from Fat 239 51%
Total Fat 26.62g 33%
Saturated Fat 8.78g 35%
Trans Fat 0.09g  
Cholesterol 111mg 37%
Sodium 659mg 27%
Potassium 885mg 25%
Total Carbs 10.07g 3%
Dietary Fiber 2.7g 9%
Sugars 4.57g 3%
Protein 46.53g 74%
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