Hungarian GoulashSubmitted by: BIGDOGMOM3
2 lb lean Beef roast, tip round or what ever cut you may find on sale, cut into 1" chuncks
1 lb Red Potatoes (3-4 depending upon size), cut into 1" chuncks
1 (28oz) Can Diced Tomatoes
2 plum tomato, diced
1 large Onion, sliced
1 (8oz) package whole mushrooms, cut in half
1 Tbls Caraway Seed
3 Tbls Paprika
1 Tbls Olive Oil, Extra Virgin
3 cloves Garlic, chopped
salt and pepper to taste
Prep all your veggies and meat.
In large oven and stove proof pot (the enamel coated cast iron or just cast iron work best) preheat olive oil.
Brown beef in pot over medium to high heat, don't over crowd the pot, cook in batches if necessary so beef browns evenly. Remove beef from pot, set aside.
Add onions and garlic to pot, reduce to medium heat so you don't burn the garlic. Cook until onions are brown, should take approx. 5 minutes.
Add caraway seed and paprika, then add both canned tomatoes and fresh tomatoes, stir well. Add beef back to pot, salt and pepper, cover and bring to a boil, then put in preheated oven.
Cook for approx. 45 minutes, add the potatoes and enough water to just cover the potatoes. Continue cooking in the oven until potatoes are cooked and beef is fork tender, approx. 30-45 minutes.
Makes 6 servings.
Serving suggestions (not included in nutritional info) - serve with crusty french bread or whole wheat noodles and a salad.
Number of Servings: 6
Recipe submitted by SparkPeople user BIGDOGMOM3.