At my grandmothers’ house, goulash simple meant beef, gravy, and noodles. What does goulash mean to you?
1 pound egg noodles, 2 pounds boneless chuck, 1 cup red onions, cut in slices, 2 tablespoons green bell pepper, chopped, 2 garlic cloves, minced, 1/4 cup flour, 1/4 cup butter, 1 teaspoon beef bouillon, 1/4 teaspoon black pepper, 1/4 teaspoon dried thyme, 1 tablespoon Italian seasoning, 1 teaspoon granulated garlic, 2 bay leaves, 1 (1 lb. 12 oz.) can stewing tomatoes, garnish with a couple dollops of sour cream.
Cook noodles according to package directions, drain and set aside. Cut meat into 1/2 inch cubes. Season the meat liberally with salt and pepper. Add approximately 2 tablespoons of shortening to the skillet, add the room temperature meat to the hot skillet, sear to a beautiful brown on all sides. Add the stewing tomatoes to the skillet along with the remaining ingredients except for the cheese and sour cream. Add a top to the skillet and lower the heat to a simmer and continue to cook for approximately 30 minutes or until the meat is tender. Serve over the noodles and a couple of dollops of sour cream.