A favorite recipe from my childhood. Definitely a big Oops in my filming but I hope you enjoy anyway… The card the original dish came from is long gone and my recipe is hardly exact. Feel free to tweak it to your taste!
Bacon – 3-4 slices
2 good sized steaks, London broil, top round or similar
Flour – to coat the steak
Beef Broth – 1 8 ounce can
Green Bell Peppers – 3-4
Red Bell Peppers – 2-3
Yellow Onion – 1 large or 2 small
Hungarian or Smokes Paprika – 2 tablespoons
Egg Noodles – extra wide are best
Trim the fat from the steaks, cut into 1 – 1 1/2 inch steaks. Toss in flour to coat pieces. Chop peppers into half inch wide pieces. Cut onion into wedges, cut wedges in half.
In a Dutch oven or large pot cook bacon and remove from pan. Add cubed steak and brown on medium high heat. When all sides are browned add in beef broth and deglaze the bottom of your pot. Add in half the paprika. Stir, bring to a boil. Add peppers and onion on top of the beef, sprinkle with remaining paprika. Cover and reduce heat to low. Simmer for roughly 3.5-4 hours until beef is tender and peppers have cooked down and are no longer crisp.
When the goulash is ready cook egg noodles. I find that 2 big handfuls per person is a good way to go. Put cooked egg noodles in a bowl, spoon goulash over egg noodles, top with sour cream. (I like to mix the sour cream in!)