HUngarian Goulash

By clawson

Ingredients

• 1/4 cup vegetable oil
• 2 1/2 pounds chuck roast (cut in 1 1/2-inch pieces)
• 2 large onion (sliced)
• 1 green bell pepper (sliced)
• 2 cloves garlic (smashed)
• 1 teaspoon caraway seeds (crushed)
• 2 tablespoons Hungarian sweet paprika
• 2 cups beef stock
• 1 cup water
• 1 can whole peeled tomatoes (crushed with hands, 28 ounces)
• egg noodles (to serve)
• butter (to serve)
• sour cream (for garnish)
• dill (chopped, for garnish)
• kosher salt and freshly ground black pepper (to taste)

Preparation

Step 1

In a large pot add vegetable oil and heat over medium-high heat. Season the meat with salt and pepper. Place in pan and brown the meat on all sides about 10-12 minutes. Remove meat to a platter. Add the onion, green pepper, garlic, caraway seeds, paprika and stir to combine. Return the beef to the pan, add beef stock, water and tomatoes. Bring to a boil. Reduce heat to a simmer, cover and cook for about 2 hours until the beef is tender. Add more water if necessary.
Serve with goulash over buttered egg noodles. Garnish with a dollop of sour cream and a sprinkle of fresh dill.