Chef Lydia's Grass Fed Beef Goulash

Chef Lydia's Grass Fed Beef Goulash

Let’s turn classic beef goulash on its head with some grass-fed goodness!
  • Prep Time 30 minutes
  • Cook Time 3 hours


  • 2 lb grass fed beef stew cubes, tossed with 2T Kosher salt and a few grinds of coarse black pepper
  • 4 T grass fed butter
  • 4 cups sweet onions, chopped
  • 8 oz veal demi-glace, mixed with 3.5 cups water
  • OR 4 cups beef stock
  • ¼ cup paprika (I love Hungarian Hot Paprika, but use what you have)
  • 2 cups sour cream
  • 1 lb curly egg noodles


  1. Heat oven to 300.
  2. Melt butter in large saucepan.
  3. Add beef cubes and brown in batches over medium heat. If you add too many at once, they will steam, and not brown.
  4. As they brown, remove them to a bowl and continue until all cubes are browned.
  5. Lower heat and add the onions to the pan. Let them cook about 5 minutes, then raise the heat and add the veal or beef stock.
  6. Scrape all the beef bits from the bottom of the pan and lower heat to medium.
  7. Saute for 5 minutes.
  8. Add the beef cubes and drippings back to the pan.
  9. Add paprika and stir thoroughly.
  10. Cover tightly and place in oven.
  11. Cook for 2 hours, remove pan from oven and stir.
  12. Place it back into oven and cook for 30 minutes.
  13. Remove pan, stir and test the meat. You will probably need another 30 minutes, but that’s up to you and your oven.
  14. Boil the egg noodles until al dente and drain. Toss with a bit of olive oil or butter.
  15. When the stew is fork tender, it’s time to add your sour cream.
  16. Stir the sour cream into the pan until it is completely mixed in.
  17. You can either serve it alongside the noodles or mix the noodles right into the pan.
DeBragga Chef - Lydia Liebchen
The Chef
DeBragga Chef - Lydia Liebchen