Roasted Tomato-Beef Goulash with Caraway

Roasted Tomato-Beef Goulash with Caraway
Photo by Howard L. Puckett

Ingredients

  • 2 pounds bottom round roast, trimmed and cut into 1-inch pieces
  • 2 pounds bottom round roast, trimmed and cut into 1-inch pieces
  • 1 to 2 teaspoons caraway seeds
  • 1 (14.5-ounce) can fire-roasted diced tomatoes, undrained (such as Muir Glen)
  • 2 teaspoons canola oil
  • 2 tablespoons paprika, divided
  • ½ teaspoon freshly ground black pepper
  • + 17 more ingredients
    • 2 teaspoons canola oil
    • 1 tablespoon minced garlic
    • ½ cup finely chopped carrot
    • 4 cups cooked medium egg noodles (about 2 1/2 cups uncooked pasta)
    • 1 ¼ cups coarsely chopped onion (about 1 large)
    • ½ teaspoon freshly ground black pepper
    • 1 to 2 teaspoons caraway seeds
    • 1 ¼ cups coarsely chopped onion (about 1 large)
    • ½ cup finely chopped celery
    • 1 tablespoon minced garlic
    • ½ cup finely chopped carrot
    • ½ cup finely chopped celery
    • 1 teaspoon kosher salt, divided
    • 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 teaspoon kosher salt, divided
    • 2 tablespoons paprika, divided

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...

View full recipe at My Recipes

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