Beef Brisket Hungarian Goulash

Beef Brisket Hungarian Goulash

This is not your regular goulash.

There is a hint of garlic to the dish and a thinner sauce that brings a sweeter taste to the brisket.

And I loved that the brisket is cheaper than other cuts of beef.

The meat is tender and the noodles a bit firmer when served.

The flavors blend together to bring a delicate taste to the dish.

When mushroom, scallions and sour cream are added this dish becomes a complete meal.

I love sauces.

Any type of sauce will do. And I like to be surprised by a new recipe.

Using Beef Brisket in this Hungarian Goulash provides just the right texture.

When cooking the fettuccine noodles al dente they provide the perfect combination of texture.

These are the INGREDIENTS you will need:

• 2 TBS lard
• 2 large onions, finely sliced
• 1 bunch chopped scallions
• 2 lbs beef brisket, cut into 1-inch cubes
• 2 TBS Hungarian paprika
• 1 cup water, or as needed
• 2 cups mushrooms, sliced
• 1 lb  fettuccine noodles
• 1 pinch salt and pepper to taste

These are the INSTRUCTIONS for preparation:

• Melt lard in a large pot over medium heat. Cook and stir onions in hot lard until soft and translucent, 5 to 8 minutes.
• Stir beef and paprika into onions. Reduce heat to low and simmer for 1 hour, stirring occasionally. 
• Add mushrooms, 1 cup water and simmer, adding more water if moisture gets too low, until meat falls apart and onion sauce is thick, about 1 hour more. Season with salt and pepper to taste.
• Boil fettuccine noodles 8-13 minutes. Drain.
• Add goulash over noodles. Top with sour cream And scallions as desired. 

Of course you can use egg noodles also, but for whatever reason I preferred the fettuccine noodles. I suppose it is just personal taste.

Scallions, paprika, mushrooms and your salt and pepper come together to create the perfect seasoning for the brisket.

Choosing lard over butter also makes a difference.

Lard has a higher smoke point than butter or butter substitutes, which makes it perfect for brisket.

I also served my homemade biscuits to serve on the side.

We didn’t need the extra carbs, but occasionally dipping them in the sauce is a habit in my home.

We loved this Hungarian Goulash.

And when served on a cold and windy fall evening it quickly became a new comfort food.

I suppose it was a hit. There were no leftovers.

For my son that works nights this was a bummer.

He enjoys coming home from work and raiding the refrigerator for remnants of dinner.

I know you will enjoy this Beef Brisket Hungarian Goulash too.

Beef Brisket Hungarian Goulash

There is a hint of garlic to the dish and a thinner sauce that brings a sweeter taste to the brisket. The meat is tender and the noodles a bit firmer when served.

4.84 from 12 votes

Print Pin Rate

Course: Dinner

Cuisine: American

Keyword: beef, sour cream, veggies

Method: Stove Top

Skill Level: Basic

Prep Time: 15 minutes

Cook Time: 2 hours 5 minutes

Adjust Servings: 4 People

Calories: 348kcal

Author: Marilyn

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Ingredients

• 2 TBS lard
• 2 large onions, finely sliced
• 1 bunch chopped scallions
• 2 lbs beef brisket, cut into 1-inch cubes
• 2 TBS Hungarian paprika
• 1 cup water, or as needed
• 2 cups mushrooms, sliced
• 1 lb  fettuccine noodles
• 1 pinch salt and pepper to taste

Instructions

• Melt lard in a large pot over medium heat. Cook and stir onions in hot lard until soft and translucent, 5 to 8 minutes.
• Stir beef and paprika into onions. Reduce heat to low and simmer for 1 hour, stirring occasionally.
• Add mushrooms, 1 cup water and simmer, adding more water if moisture gets too low, until meat falls apart and onion sauce is thick, about 1 hour more. Season with salt and pepper to taste.
• Boil fettuccine noodles 8-13 minutes. Drain.
• Add goulash over noodles. Top with sour cream And scallions as desired. 

Video

Notes

©MARILYN’S TREATS. All images are copyright protected. 

Nutrition

Serving: 1g | Calories: 348kcal (17%) | Carbohydrates: 8.9g (3%) | Protein: 32.1g (64%) | Fat: 20.1g (31%) | Saturated Fat: 8g (40%) | Cholesterol: 111mg (37%) | Sodium: 76mg (3%) | Potassium: 451mg (13%) | Fiber: 2.6g (10%) | Sugar: 4g (4%) | Vitamin C: 6.6mg (8%) | Calcium: 380mg (38%) | Iron: 0.9mg (5%)

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Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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