I made this so long ago that I can barely remember what I did (oh well). John is usually the one to make goulash in the family, but he was incapacitated and we had a bunch of bell peppers to use up, so I figured It’d be a good thing to make for dinner. I feel like John’s goulash is a little better (mine reminded me of pepper steak), but this was still tasty.
1 pound beef (any sort of stew meat), cubed
2 green peppers, cut into chunks
1 red pepper, cut into chunks
1 onion, cut into chunks
2 cloves garlic, minced
lots of paprika
pinch of caraway seed
2 tomatoes, chopped
1-2 cups beef broth
8 oz mushrooms, sliced
salt and pepper
egg noodles, for serving
olive oil (about 1-2 tbsp)
Season beef with salt and pepper; toss with flour. Brown meat – remove from pan and set aside.
Sautee onions, garlic, mushrooms and peppers for a couple minutes. Add meat back in. Add tomatoes, beef broth, paprika to taste (I use a good amount) and caraway. Bring to a boil and lower heat. Simmer for 45 minutes, or until tender.
If sauce needs to be thickened, whisk in a bit more flour. Serve over egg noodles.