Good Ole Fashioned Goulash
Ingredients:
1 tablespoon olive oil
1 large onion, chopped
2 cloves garlic, minced
1 pound beef stew meat, cut into 1-inch cubes
1 teaspoon paprika
1 teaspoon sweet Hungarian paprika (optional, for deeper flavor)
1/2 teaspoon caraway seeds
1/4 teaspoon marjoram
1/4 teaspoon thyme
1/4 teaspoon black pepper
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can tomato sauce
2 cups beef broth
1 large potato, peeled and cubed
1 large carrot, peeled and sliced
1 cup small pasta (ditalini, elbow macaroni, or egg noodles work well)
1 tablespoon tomato paste (optional, for richer color and flavor)
Salt to taste
Fresh parsley, chopped (for garnish)
Instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
2. Add the beef stew meat to the pot and brown on all sides. This will take about 5-7 minutes, working in batches if necessary to avoid overcrowding the pot. Remove the browned beef from the pot and set aside.
3. Add the paprika (both sweet and regular if using), caraway seeds, marjoram, thyme, and black pepper to the pot. Cook for about 30 seconds, stirring constantly, until fragrant. Be careful not to burn the spices.
4. Stir in the crushed tomatoes, tomato sauce, beef broth, and tomato paste (if using). Bring the mixture to a simmer.
5. Return the browned beef to the pot. Add the cubed potatoes and sliced carrots. Stir well to combine.
6. Reduce heat to low, cover, and simmer for at least 1 hour, or up to 1.5 hours, or until the beef is very tender. Stir occasionally to prevent sticking.
7. After about 1 hour of simmering, stir in the pasta. Continue to simmer, covered, until the pasta is cooked through, about 8-10 minutes. Add a little more broth if the goulash becomes too thick.
8. Season with salt to taste.
9. Serve hot, garnished with fresh parsley. Enjoy!