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1
Place beef chunks in a large bowl.
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2
Sprinkle liberally with Kosher salt and freshly ground pepper.
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3
Toss with the flour.
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4
Heat a heavy Dutch oven over medium high heat and add the olive oil.
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5
Swirl to coat the bottom of the pan.
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6
Place beef chunks in a single layer and brown on two sides.
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7
You will probably need to do this in batches.
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8
Do not crowd the meat or it will boil instead of brown.
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9
Remove browned beef chunks to a bowl.
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10
Reduce heat to medium-low.
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11
To the drippings in the Dutch Oven, add the sweet onion rings, mushrooms, and garlic.
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12
Toss to coat with the olive oil.
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13
Cover tightly and sweat the vegetables, stirring occasionally, until the onions are limp but not browned and mushrooms are releasing their liquid, about 10 minutes.
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14
Add red wine to the vegetables and cook 2 minutes, scraping up browned bits from the bottom.
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15
Add beef broth, roasted red peppers, and paprika.
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16
Return beef and any accumulated juices to the pan.
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17
Stir until well-combined.
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18
Cover tightly, reduce heat and simmer on low heat for 1 1/2 to 2 hours, stirring occasionally, until beef is fork tender.
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19
Remove Dutch oven from heat and wait for boiling to subside.
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20
Taste and add additional salt if necessary.
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21
Serve goulash over hot buttered noodles with a dollop of sour cream.
