Roasted Tomato-Beef Goulash with Caraway |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Category Winner: Entrées, Cooking Light Ultimate Reader Recipe Contest. Ingredients:
2 pounds bottom round roast, trimmed and cut into 1-inch pieces |
1 teaspoon kosher salt, divided |
1/2 teaspoon freshly ground black pepper |
2 teaspoons canola oil |
2 tablespoons paprika, divided |
1 to 2 teaspoons caraway seeds |
1 1/4 cups coarsely chopped onion (about 1 large) |
1/2 cup finely chopped celery |
1/2 cup finely chopped carrot |
1 tablespoon minced garlic |
1 (14.5-ounce) can fire-roasted diced tomatoes, undrained (such as muir glen) |
4 cups cooked medium egg noodles (about 2 1/2 cups uncooked pasta) |
Directions:
1. Sprinkle beef with 1/2 teaspoon salt and pepper.
2. Heat oil in a large Dutch oven over medium-high heat. Add beef to pan; cook 3 minutes or until browned on all sides. Add 1 tablespoon paprika and caraway seeds. Reduce heat to medium, and cook 2 minutes, stirring constantly. Stir in remaining 1/2 teaspoon salt, remaining 1 tablespoon paprika, onion, celery, carrot, and garlic; cook 5 minutes, stirring occasionally. Add tomatoes; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until beef is tender. Serve over noodles.
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