This hearty and comforting Old-Fashioned Goulash is a classic dish that’s perfect for a cold day. Packed with flavor and featuring a rich, savory broth, this goulash is sure to satisfy any craving.
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Ingredients:
| Ingredient | Quantity |
|---|---|
| Beef stew meat, cubed | 2 lbs |
| Onions, finely chopped | 2 large |
| Garlic, minced | 3 cloves |
| Bell peppers, diced | 2 (red and green) |
| Beef broth | 3 cups |
| Tomato sauce | 2 cups |
| Diced tomatoes (undrained) | 1 can (14 oz) |
| Tomato paste | 2 tablespoons |
| Paprika | 2 teaspoons |
| Caraway seeds | 1 teaspoon |
| Dried thyme | 1 teaspoon |
| Salt and pepper | To taste |
| Elbow macaroni or pasta | 3 cups |
Instructions:
- Brown the beef: In a large Dutch oven or heavy-bottomed pot, brown the beef stew meat over medium-high heat until each piece develops a rich, golden-brown crust.
- Sauté aromatics: Add chopped onions and minced garlic to the pot, sautéing until they become translucent and fragrant.
- Add bell peppers and spices: Introduce diced bell peppers to the pot, allowing them to sauté briefly until they soften. Sprinkle paprika, caraway seeds, dried thyme, salt, and pepper over the meat and vegetables.
- Pour in liquid ingredients: Pour in beef broth, tomato sauce, diced tomatoes (undrained), and tomato paste.
- Simmer to perfection: Bring the mixture to a gentle boil, then reduce the heat to low and let the goulash simmer for at least 1.5 to 2 hours.
- Cook the pasta: In a separate pot, cook the elbow macaroni or pasta of your choice according to package instructions.
- Combine and serve: Once the goulash reaches a delightful melding of flavors and the beef achieves the desired tenderness, stir in the cooked pasta. Serve piping hot, garnishing with a sprinkle of fresh parsley if desired.