Prep Time: 10 mins | Cook Time: 2 hrs 30 mins | Total Time: 2 hrs 40 mins | Yield: 5 Servings
This was the best Goulash I have ever had! I promise you that it is worth all your time and effort! Try it now and prepare to be amazed. Enjoy!
Ingredients:
2 lbs. (950g) stewing beef, trimmed of fat, cubed
3 garlic cloves sliced
olive oil cooking spray, or 2 tablespoons olive oil
2 onions, diced
1 teaspoon caraway seeds
2 tablespoons sweet Hungarian paprika
1 teaspoon salt
3 carrots, roughly chopped
14 ounces (400g) chopped tomatoes
2 red bell peppers, sliced
3 potatoes, peeled and cubed (optional)
2 c (500ml) beef stock (low sodium broth)
½ teaspoon cayenne pepper (optional – use if you like a bit of spice)
Soured cream to serve (optional)
Salt and pepper to season
Directions:
Use paper towels to pat dry the beef.
Rub salt and pepper all over the beef.
Prepare the oven and preheat to 325 degrees F or 160 degrees C.
Place a casserole dish on the stove and turn the heat to medium.
Add olive oil and allow it to become hot.
Add the onions and sauté until translucent.
Add the garlic, caraway seeds, and salt. Sauté until aromatic.
Add the beef and cook until brown. Make sure to add them in batches to prevent overcrowding.
Remove from the heat, then sprinkle paprika and stir until well mixed.
Put the casserole back into the stove, then add the carrots, tomatoes, and beef stock. Stir until well mixed.
Cover and simmer for about an hour on low heat.
Remove the cover, then add the potatoes and stir until well mixed.
Cover it again and cook the potatoes for about an hour.
Add the peppers and stir until just mixed, then cook for about 30 minutes. Add more seasonings if needed.
Serve hot with crusty bread and sour cream. Enjoy!
Nutrition Facts:
Calories: 473kcal | Carbohydrates: 32g | Protein: 44g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 118mg | Sodium: 918mg | Potassium: 1804mg | Fiber: 8g | Sugar: 8g | Vitamin A: 9152IU | Vitamin C: 89mg | Calcium: 123mg | Iron: 10mg
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