Instructions

• Prepare the veggies first. Seed and core the peppers and peel the onions. Slice the peppers about 1/8″ thick and slice the onions thinly lengthwise. Set this aside until you brown the beef.
• Using a heavy bottomed pot (I used my Le Creuset), melt the butter with the oil.
• Start with one pound of stewing beef. Place the flour in a ziploc bag and toss the beef in with the flour to coat. Shake off any excess flour and brown the beef in the butter and oil. Remove the browned beef from the hot pot and add a bit more butter if necessary. Toss the remaining beef in the bag with the flour and shake off any excess. Brown this pound of stewing beef. Now remove the meat from the hot pot.
• To the empty pot, heat the 3 tbsp. butter and 1 tbsp. oil in the empty hot pot. Saute the red and yellow peppers and onions over medium heat for about 10 minutes.
•  Now add in the Hungarian paprika and carraway seeds, salt and pepper and minced garlic in oil. Saute over low heat for 2 minutes. Stir constantly.
• Add back the browned stew beef with any juices.
• Add the tomato paste, the canned tomatoes with the juice, sugar and beef broth.
• Stir well to mix. Heat until bubbly. Then place the casserole pot into a 350 degree F. oven Cover with the lid. Allow to cook for 2 hours. Stir partway through. If necessary you can add more beef broth.
• I uncovered my pot about 1-3/4 hours into the oven time to reduce the sauce just a bit. You decide how thick you want it.
• About this time, prepare your noodles.
• In a large saucepan, heat water to a boil and add about 1 tbsp. of Kosher salt. Add the egg noodles and cook until tender.
• Drain the cooked noodles in a colander and to the saucepan, add 1/4 cup of butter and melt it. To this add the grated lemon zest and the drained egg noodles. Toss in the parsley. Mix well.
• To serve, place some noodles on your plate and ladle over this the Hungarian goulash.
• Garnish with a bit of the chopped parsley. Enjoy!