Beef Goulash

By KDHarmon

Ingredients

• 2 pounds good stew beef, such as chuck flap, cut into 1-inch cubes
• 1 cup brunoised or finely diced onion
• 1 cup finely diced carrot
• 2 cloves garlic, sliced
• 2 tablespoons sweet paprika
• 1 teaspoon caraway seeds
• 1 ounce white vinegar
• 2 tablespoons tomato paste
• 1 tablespoon flour
• 2 cups chicken stock
• 1 tablespoon fresh marjoram, chopped
• 1 tablespoon fresh parsley, chopped
• Neutral oil such as canola, safflower or vegetable oil
• Salt and pepper
• Optional: sour cream or crème fraîche
• Cooked egg noodles, for serving

Details

Adapted from today.com

Preparation

Step 1

1. Season cubed beef with salt and pepper, then sear in heavy bottom pan for 5-7 minutes. Remove and drain.

2. Reduce heat to medium. Add a small amount of oil, then onion, carrot, and garlic, and season lightly with salt and pepper. Cook for 3-4 minutes. Add paprika and caraway seeds, cook for an additional minute.

3. Add vinegar and reduce, then add tomato paste. Cook for 1 minute.

4. Add flour and cook for 1 minute, then add chicken stock. Bring to simmer.

5. Return the drained beef to pot. Cover and place in 350°F oven for 2 hours, occasionally stirring.

6. Remove from oven and taste to check seasoning, adjusting if necessary.

7. Finish with chopped marjoram and parsley. Serve with egg noodles. Optional: Garnish with sour cream or crème fraiche.

Makes 4 servings.