Hungarian Beef Goulash

By nanarose

All You

JANUARY 2014

Ingredients

• 2 tablespoons vegetable oil
• 2 pounds beef chuck, cut into 2-inch pieces
• 2 onions, chopped
• 2 cloves garlic, chopped
• 1 tablespoon paprika
• 1 teaspoon caraway seeds
• 1 tablespoon tomato paste
• 2 cups low-sodium chicken broth
• 1 red bell pepper, cored, seeded and chopped
• Salt and pepper
• 1/2 cup sour cream, optional

Preparation

Step 1

1. Warm oil in a large skillet over medium-high heat. Add beef and cook, turning, until browned on all sides, 5 to 7 minutes. Remove to a slow cooker and pour off all but 2 Tbsp. fat from skillet.

2. Add onions to skillet and cook, stirring, until softened, 3 to 5 minutes. Add garlic and sauté 1 minute longer. Stir in paprika, caraway seeds, tomato paste and chicken broth. Bring to a boil, stirring to pick up any browned bits on bottom of skillet, and pour over beef in slow cooker. Add bell pepper, cover and cook on low for 6 hours.

3. Season with salt and pepper. Serve hot, with sour cream on the side, if desired.