southerncook
Ingredients:
2 pounds beef stew meat, cut into 1-inch cubes
2 tablespoons vegetable oil
2 large onions, chopped
3 cloves garlic, minced
2 tablespoons tomato paste
1 tablespoon sweet paprika
1 teaspoon smoked paprika (optional for extra flavor)
1 teaspoon caraway seeds
1 teaspoon dried thyme
2 bay leaves
2 tablespoons all-purpose flour
2 cups beef broth
1 cup red wine (optional)
Salt and pepper to taste
2 red bell peppers, diced
2 green bell peppers, diced
3 medium-sized tomatoes, diced
1/4 cup chopped fresh parsley, for garnish
Cooked egg noodles or mashed potatoes, for serving
Instructions:
In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat.
Season the beef stew meat with salt and pepper. Add the meat to the pot and brown on all sides. You may need to do this in batches to avoid overcrowding the pot. Remove the browned meat and set it aside.
In the same pot, add the chopped onions and sauté until they become translucent. Add the minced garlic and cook for an additional 1-2 minutes.
Stir in the tomato paste, sweet paprika, smoked paprika (if using), caraway seeds, dried thyme, and bay leaves. Cook for 2-3 minutes to allow the flavors to meld.
Sprinkle the flour over the onion and spice mixture, stirring continuously to create a roux. Cook for another 2 minutes to remove the raw taste of the flour.
Gradually add the beef broth and red wine (if using), stirring constantly to avoid lumps. Bring the mixture to a simmer.
Return the browned beef to the pot and add the diced bell peppers and tomatoes. Stir well to combine.
Cover the pot and simmer on low heat for 2 to 2.5 hours, or until the beef is tender and the flavors have melded. Stir occasionally and add more broth if needed.
Adjust the seasoning with salt and pepper to taste.
Serve the goulash over cooked egg noodles or mashed potatoes. Garnish with chopped fresh parsley.
Enjoy your delicious old-fashioned goulash!
