Ingredients
The following ingredients have 6 Servings
- 1 tablespoon(s) olive or vegetable oil
- 2 pound(s) beef chuck or round, cut into 1 1/2 inch cubes
- 2 cup(s) onion, cut in 1 inch pieces
- 1 large clove garlic, finely minced
- 2 teaspoon(s) sweet paprika
- 1 small bay leaf
- 1/2 teaspoon(s) caraway seeds
- 1/2 teaspoon(s) dry thyme
- 1/2 teaspoon(s) salt
- 1/4 teaspoon(s) fresh ground black pepper
- 4 medium potatoes, cut into 1 inch cubes
- 2 or 3 - carrots, cut into 1 inch pieces
- 1 - (20-ounce) can whole peeled tomatoes, undrained (see note)
- 1 1/2 cup(s) dry red wine
- 1 pound(s) wide, home-style noodles
- 1 tablespoon(s) butter
- 2 teaspoon(s) minced parsley
Instruction
- In a Dutch oven, place oil and heat pan on medium high until oil sizzles.
- Add half the beef and brown well, about 5 minutes, stirring once or twice. Remove meat with a slotted spoon to a bowl (reserve any drained juices) and repeat with remaining beef.
- Return first batch of browned beef to the pan, add onion, garlic and spices and continue to cook, stirring often, for 5 minutes or until onions are translucent.
- Return any drained juices from the meat to the pot, add the potatoes, carrots, tomatoes, and wine to the pan and bring to a boil. Lower heat to lowest setting and cover. Continue to simmer 2 – 3 hours, checking and stirring once or twice - add a bit of water if the liquid evaporates before the time is up.
- When ready to serve, boil the noodles as the package directs. Drain and toss with optional butter and parsley. Serve noodles with the goulash..
- Note: You may use the tomatoes as they come from the can, or cut them roughly into 1 inch pieces before adding.