Missy’s Goulash

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.


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