Tri-Tip Hungarian Goulash over Noodles

We’ve done a lot of different things with tri-tip over the years. Tri-tip in a stew, tri-tip fajitas, and all sorts of smoked or rubbed briskets. We really like the beefy flavor of tri-tip. So why not make a Goulash using Tri-Tip?

I don’t know about you, but I grew up thinking Goulash was something my mother made up as a way to stretch ground beef with vegetables and starches to feed us in the winter, when the food budget shrank while our appetites didn’t. Just as I thought Picadillo was a made up name for a made up dish of even more ground beef. As an adult, I know better.

Goulash is one of those in between dishes. It’s like a stew, but not a stew. It’s like a soup, but not a soup. It’s in between, having a foot in each category. It’s a rustic dish developed by Hungarian cowboys that has become a national dish that is enjoyed throughout the world. While I may have grown up eating ground beef goulash, the real deal utilized chunks of beef. The meat is slow simmered until everything is nice and tender and oh so flavorful. Naturally, Tri-Tip is perfect.

Tri-Tip Hungarian Goulash over Noodles
2 lb Tri-Tip, cut into cubes
1 tablespoon Bacon Drippings (see note)
1/2 cup Beef Stock
3 tablespoons Hungarian Sweet Paprika
1 1/2 teaspoons Kosher Salt
1/2 teaspoon Caraway Seeds
1/4 teaspoon Black Pepper
3 large Yellow Onions, chopped (3 cups)
3 Garlic Cloves, finely chopped
1 can (14.5 oz) Diced Tomatoes, undrained
1/4 cup cold water
2 tablespoons Four
6 cups Egg Noodles, cooked
1/4 cup Flat Leaf Parsley, chopped

Note: Vegetable oil or olive oil can be used if bacon drippings are not available.

Trim excess fat from the tri-tip, then cut into 3/4-inch cubes. Set aside.

Heat bacon drippings in a large, heavy bottom skillet. Swirl to distribute. Cook cubed beef in the bacon fat over medium heat until nicely browned, about 5 or 6 minutes.

Spray 2 1/2 to 3 1/2-quart slow cooker with cooking spray. In slow cooker, mix browned Tri-tip cubes with Beef Stock. Season with paprika, salt, caraway seeds and pepper.

Chop onions and add to the seasoned beef mixture. Finely mince garlic and add to the mixture. Empty tomatoes into the slow cooker. Give everything a stir.

Cover; cook on LOW heat setting 8 to 9 hours or until beef is tender.

Once the meat is tender, the sauce will need to be thickened. In tightly covered container, shake water and flour until mixed; stir into beef mixture. Increase heat setting to High. Cover; cook 10 to 20 minutes or until thickened.

In the meantime, cook noodles al dente. Serve tri-tip goulash over noodles. Garnish with parsley.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures. View all posts by Rosemarie's Kitchen