Beef Mushroom Goulash

Mushroom goulash is an easy goulash recipe fantastic for older cuts of beef, but even better made with rump steak (sirloin). This simple dish is enriched with mushrooms which endow this perfect goulash taste with hints of earthiness.

Way of preparation

In a deep pan or pot combine beef and beef broth. Simmer on low to medium for 15-20 minutes.
Add onion (or onion powder), garlic (or garlic powder), paprika, salt and pepper to the pan. Mix well and continue simmering 20 minutes.
Add a little bit of hot water at times to keep the level of liquid even.
(In addition to the broth you’ll be adding 1 to 2 more cups of liquid throughout the entire cooking process for a total of 4-5 cups of liquid to replenish evaporated liquid and achieve wanted goulash thickness.)
Add butter, tomato sauce and sugar to the pan and mix well.
Bring the temperature down to low and simmer another 20 minutes, stirring frequently. (By now the meat should be tender. )
Finally, add mushrooms.
Combine with ingredients well and simmer another 10- 15 minutes, or until the mushrooms are soft.
Garnish with parsley and serve over rice, couscous or pasta.
Keep leftovers in the fridge 1-2 days at most, or freeze in freezer-proof containers for up to 3 months.
If planning to freeze the stew it’s best to omit the mushrooms before freezing. Instead, add a cup of water or broth and do step 4 after you thaw the goulash.

Necessary ingredients

1.5 pounds beef chuck roll, beef neck bones, shoulder or beef round, diced
3 cups beef broth or 1 beef bouillon cube melted in 3 cups of warm water
1 yellow onion medium, diced; or 1 tablespoon onion powder
1 garlic clove minced; or ⅛ teaspoon garlic powder
1 tablespoon paprika mild or hot
Salt and pepper to taste
2 tablespoons butter
6 ounces tomato sauce puree
1 teaspoon sugar
10-12 ounces mushrooms penny bun, cremini, portabello or a mix, diced
Handful fresh parsley to garnish