Ingredients

The following ingredients have 4 Servings
  • 2 lbs. beef chuck or boneless stewing beef, cut into 1-inch chunks
  • ⅓ cup flour
  • Salt and pepper
  • 2 tablespoons canola or vegetable oil
  • 1 (28 oz) can diced tomatoes (not drained)
  • 3 large onions, diced
  • 3 green bell peppers, seeded and diced
  • 2 large carrots, peeled and diced
  • 1 ½ lbs. red potatoes, peeled and diced into 1-inch cubes (optional)
  • 1 cup beef broth
  • 2-3 tablespoons sweet paprika
  • 2 tablespoons tomato paste
  • 1 teaspoon ground caraway seed
  • Optional, for serving: mashed potatoes; egg noodles; spaetzle; crusty bread
  • Optional garnish: chopped fresh parsley; sour cream

Instruction

  • Place beef in a large Ziploc bag. Add flour, plus a dash of salt and pepper. Seal the bag and toss so that the beef chunks are coated in flour.
  • Heat 2 tablespoons of oil in a large heavy pot over medium-high heat. When the oil is hot (but not smoking), brown the beef on both sides until the chunks turn a rich color (about 8-10 minutes). Don’t stir the beef too much as it’s cooking – you want to allow it to sit on one side and brown before turning it over or stirring it again.
  • Add diced tomatoes, onions, bell peppers, carrots, potatoes (if using), beef broth, paprika, tomato paste and caraway seed. Increase the heat and bring to a boil, scraping the brown bits from the bottom of the pot with a wooden spoon.
  • Once the broth boils, reduce the heat to low, cover the pot, and allow the stew to simmer until the meat and vegetables are tender (approximately 2 hours). Remove lid during the final 10-15 minutes to allow the broth to thicken, if desired. Season with salt and pepper, to taste.
  • Serve goulash in bowls, or on plates over mashed potatoes or buttered noodles. Garnish with fresh parsley and a dollop of sour cream.