Beef Goulash

2 pounds boneless beef shank, trimmed and cut into 2-inch cubes
Kosher salt and freshly ground black pepper
3 tablespoons all-purpose flour
2 tablespoons olive oil
2 medium onions, chopped
3 garlic cloves, minced
1 red bell pepper
1 green bell pepper
3 tablespoons Hungarian sweet paprika
2 teaspoons caraway seeds, toasted and ground
2 tablespoons red wine vinegar
1 (15-ounce) can whole peeled tomatoes, hand crushed
6 cups low-sodium beef broth
4 russet potatoes, peeled and thickly sliced
Chopped flat-leaf parsley, for garnish

Place a large heavy pot over medium heat oil. Add the beef to the hot fat and brown it evenly on all sides, turning with tongs; season generously with salt and pepper. While the beef is searing, sprinkle the flour evenly in the pot and continue to stir to dissolve any clumps. Add a little oil if necessary to keep the meat from sticking to the bottom of the pot.

Toss in the onions, garlic, peppers, paprika, and caraway; cook and stir for 2 minutes until fragrant. Stir in the vinegar, tomatoes, and broth. Bring to a boil, then lower to a simmer and cook for 1 hour, covered, stirring occasionally.

Add the potatoes and continue to simmer for 30 minutes, partially covered, until the potatoes are tender. Season with salt and pepper. Remove from heat. Garnish with the chopped parsley and dollop of sour cream if desired.



Number of Servings: 8

Recipe submitted by SparkPeople user MILLIEBEAN.