Here's last nights dinner and it was really enjoyable! The sauce was thick and the beef was so tender. We both agreed this would be a little better over rice instead of noodles but the noodles were excellent also! We also didn't add the caraway seeds. Enjoy!
2 pounds bottom round roast, trimmed and cut into 1-inch pieces
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper
2 teaspoons canola oil
2 tablespoons paprika, divided
1 to 2 teaspoons caraway seeds
1 1/4 cups coarsely chopped onion (about 1 large)
1/2 cup finely chopped celery
1/2 cup finely chopped carrot
1 tablespoon minced garlic
1 (14.5-ounce) can fire-roasted diced tomatoes, undrained (such as Muir Glen)
4 cups cooked medium egg noodles (about 2 1/2 cups uncooked pasta)
1. Sprinkle beef with 1/2 teaspoon salt and pepper.
2. Heat oil in a large Dutch oven over medium-high heat. Add beef to pan; cook 3 minutes or until browned on all sides. Add 1 tablespoon paprika and caraway seeds. Reduce heat to medium, and cook 2 minutes, stirring constantly. Stir in remaining 1/2 teaspoon salt, remaining 1 tablespoon paprika, onion, celery, carrot, and garlic; cook 5 minutes, stirring occasionally. Add tomatoes; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until beef is tender. Serve over noodles.
8 servings (serving size: 1/2 cup goulash and 1/2 cup noodles)
CALORIES 299(26% from fat); FAT 8.5g (sat 2.3g,mono 3.6g,poly 1.2g); PROTEIN 27.2g; CHOLESTEROL 91mg; CALCIUM 41mg; SODIUM 403mg; FIBER 2.9g; IRON 4.5mg; CARBOHYDRATE 27.6g
Sheryl Chomak, Beaverton, OR , Cooking Light, MARCH 2008