👉Ingredients:
- 2 pounds beef chuck, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons sweet paprika
- 1 teaspoon caraway seeds
- 1 teaspoon ground black pepper
- 1 can (14 oz) diced tomatoes, undrained
- 4 cups beef broth
- 2 bay leaves
- 2 medium potatoes, diced
- 2 carrots, sliced
- 1 green bell pepper, diced
- Salt to taste
- Fresh parsley, chopped (for garnish)
- 8 ounces egg noodles (optional)
👉Directions:
↪️1. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef cubes in batches, browning them on all sides. Remove and set aside.
↪️2. In the same pot, sauté the chopped onion until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.
↪️3. Stir in the paprika, caraway seeds, and black pepper, mixing well to combine.
↪️4. Return the browned beef to the pot and add the diced tomatoes, beef broth, bay leaves, potatoes, carrots, and green bell pepper. Bring the mixture to a boil, then reduce the heat to low.
↪️5. Cover and simmer for 1.5 to 2 hours, or until the beef is tender. Add salt to taste before serving.
↪️6. If desired, cook the egg noodles according to package instructions and serve the goulash over the noodles.
↪️7. Garnish with fresh parsley before serving.
◾️Prep Time: 15 minutes
◾️Cooking Time: 2 hours
◾️Total Time: 2 hours 15 minutes
◾️Kcal: 450 kcal
◾️Serving: 6
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