Hungarian Goulash (Stove, Oven or Crockpot + Make Ahead & Freezer Instructions)
"Goulash packed with tender beef and veggies swimming in a rich, paprika laced broth is a meal-in-one that will shoot to the top of everyone’s favorite list!..."
INGREDIENTS
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2.5 pounds boneless chuck roast trimmed of excess fat and cut into 1-inch cubes
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1 tsp EACH salt, pepper
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2 tablespoons vegetable oil
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2 tablespoons unsalted butter
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2 large yellow onions, diced
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6 garlic cloves, minced
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¼ cup sweet paprika ((do NOT use basic, hot or smoked paprika))
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2 teaspoons caraway seeds ((may sub 1 tsp EACH fennel seeds, dried oregano))
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1 teaspoon dried thyme
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1 ½ cups carrots, ( cut into 1 1/2-inch pieces (optional) )
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1 red bell pepper, (chopped into ½-inch pieces)
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1 14 ounce can fire roasted diced tomatoes ((don’t drain))
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3 tablespoons tomato paste
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1 tablespoon Worcestershire sauce
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1 tablespoon beef bouillon
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2 ½-3 cups low-sodium beef broth
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2 bay leaves
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3 medium Yukon Gold potatoes, (chopped into ½-inch cubes)
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¼ cups low-sodium beef broth ((optional for thickening if desired))
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2 tablespoons cornstarch ((optional for thickening if desired))
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nokedli, csipetke or egg noodles
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sour cream
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salt and pepper to taste
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freshly chopped parsley ((optional))
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