Beef Goulash (Dutch Oven)
by Chelcie Strode
serves: 4
|
|
|
|
| |
Beef Goulash |
| Ingredients: |
| |
1 1/2 Lbs |
|
Chuck Roast, Cut into 1 Inch Pieces |
| |
1/4 Cup |
|
Flour |
| |
1 1/4 Tsp |
|
Salt, Divided |
| |
3/4 Tsp |
|
Pepper, Divided |
| |
1 Tbsp |
|
Butter |
| |
1 Large |
|
Onion, Chopped |
| |
2 Cloves |
|
Garlic |
| |
2 Tbsp |
|
Paprika |
| |
1 Tbsp |
|
Red Wine Vinegar |
| |
1 Cup |
|
Chopped Plum Tomato |
| |
2 Bay |
|
Leaves |
| |
1/2 Cup |
|
Water |
| |
1 Can |
|
Beef Broth |
| |
2 1/2 Cups |
|
Cubed, Peeled Yukon Gold Potatoes |
| |
1 Tbsp |
|
Fresh Lemon Juice |
| Directions: |
| |
Dredge beef in flour, sprinkle with 1/2 tsp salt and 1/4 tsp pepper. Melt butter in a Dutch oven over medium-high heat. Add beef, cook 8 minutes, browning on all sides. Remove beef from pan. Add onion and garlic to pan, saute 10 minutes. Stir in paprika and vinegar, cook for 2 minutes. Return beef to pan. Add the tomato and bay leaves and cook 3 minutes. Add 1/2 tsp salt, 1/4 tsp pepper, 1/2 cup water, broth and bring to a boil. Cover, reduce heat and simmer about 1 hour and 45 minutes. Add potato, cover and cook 1 hour and 15 minutes until very tender. Stir in remaining 1/4 tsp salt, remaining pepper and juice. Discard bay leaves.
|
|
