Beef Goulash with Smoked Paprika

After a Christmas rib roast created the need for a lot of creative beef recipes, I made this goulash. It’s a wonderful—and easy—dish if one has leftover beef. If you don’t have leftovers, I’ve added an InstaPot version for steak meat.

2 tablespoons extra virgin olive oil
1/2 medium onion, quartered and sliced
3 cloves garlic, chopped
4-5 teaspoons smoked Spanish paprika
1 teaspoon sea salt
1/2 teaspoon coarsely ground black pepper
3 tablespoons tomato paste
1—3 cups beef stock
3/4 pound leftover roast beef, cut into 1/2-inch cubes or slices
2 tablespoons extra virgin olive oil
1 cup small brown mushrooms, quartered
1 tablespoon of Kerrygold butter
2 packages Miracle Noodles, fettuccine-style
(Alternatives: cabbage, zucchini, or spaghetti squash “noodles”)
1/2 cup sour cream 

RECIPE USING LEFTOVER ROAST BEEF
Heat olive oil in a large skillet over medium-high heat. Add onions, and cook and stir until they soften and begin to brown at the edges. Add the garlic and cook for one minute. Add paprika, salt, pepper, tomato paste, and one cup of beef stock.

Add the beef to the skillet, turn heat down to medium-low, and cover loosely with a lid.

Heat two tablespoons of olive oil in a skillet over medium-high heat. Add the mushrooms and sauté until lightly brown. Add the cooked mushrooms to the beef. Add more beef stock, if needed.

Empty noodles into a sieve and rinse thoroughly. Microwave the noodles for two minutes. Drain again. Microwave a second time for two minutes. Add noodles to a hot skillet with one tablespoon of Kerrygold butter. Sprinkle noodles with smoked paprika, salt, and pepper, tossing to mix.

Remove the lid from the goulash and allow the liquids to reduce. Taste, add the sour cream, and adjust the seasonings, if needed.

RECIPE USING STEAK MEAT
Cut the steak into half-inch cubes and brown, along with the mushrooms.

Add to an InstantPot with all other ingredients—except—the noodles and sour cream. Cook for 40 minutes on high. Let release naturally.

Meanwhile, empty noodles into a sieve and rinse thoroughly. Microwave the noodles for two minutes. Drain again. Microwave a second time for two minutes. Add noodles to a hot skillet with one tablespoon of Kerrygold butter. Sprinkle noodles with smoked paprika, salt, and pepper, tossing to mix.

When the Instapot releases, stir sour cream into goulash, add the noodles, stir well, and serve.