Goulash

By McLean

Ingredients

• l lb. boneless beef top round steak
• 2 tablespoons vegetable oil
• 1/2 cup chopped onion (1 medium)
• 2 tablespoons flour
• 1 tablespoon Hungarian paprika
• 2 cloves garlic, minced
• 3 cans chicken broth
• 1 (14.5 oz.) can diced tomatoes, drained
• 1 1/2 cups sliced carrots (3 medium)
• 2 tablespoons tomato paste
• 1 bay leaf
• 1/2 teaspoon dried marjoram, crushed
• 1/2 teaspoon caraway seeds, crushed
• 1/2 teaspoon ground black pepper
• 2 cups peeled and cubed potatoes (2 medium)
• Sour cream (optional)

Details

Servings 6
Preparation time 25mins
Cooking time 85mins

Preparation

Step 1

Trim fat from meat. Cut into 1/2-inch pieces. In a 4- to 5- quart Dutch oven heat oil over medium-high heat. Add meat and onion; cook about 5 minutes or until meat is brown.

Add flour, paprika, and garlic; cook and stir for 3 minutes. Stir in broth, tomatoes, carrots, tomato paste, bay leaf, marjoram, caraway seeds, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 50 minutes, stirring occasionally.

Stir in potatoes. Simmer, covered, for 25 to 30 minutes more or until meat and potatoes are tender. Remove and discard bay leaf. If desired, top each serving with sour cream.