This savory braised beef stew is made with lots of onions, caraway seed, paprika and beef stock. It only takes 30 minutes of hands on prep and a few hours of braising. Serve this hearty, rich German Goulash over egg noodles, mashed or steamed potatoes for a delicious family dinner.
2pounds beef chuck roast or stew beefcubed into 1 to 1 1/2" pieces
½green pepperchopped
3cloves garlicminced
½tomatoseeded and diced, (about 1/3 cup)
1teaspoonkosher saltdivided
½teaspoon black pepper
2tablespoonssweet Hungarian paprika
2teaspoonsdried marjoram
1teaspooncaraway seed
2tablespoonstomato paste
2cupsbeef brothor bouillion
½cup dry red wine
1bay leaf
½cupsour cream
Instructions
Place the oven rack in the center of the oven and preheat to 325°.
Add olive oil to a heavy pot or dutch oven and heat over medium heat. Add onions and 1/2 teaspoon of kosher salt. Cook for 15-20 minutes, stirring occasionally until the onions are very tender and golden.
Transfer the onions to a separate dish and set aside.
Season the beef with the remaining salt and pepper and transfer to the Dutch Oven. Cook over medium high heat for 5-10 minutes or until the beef has browned.
Stir in the the onions, peppers, tomato, garlic, paprika, marjoram, caraway, tomato paste, beef broth, red wine and bay leaf to the pot. Heat to boiling.
Place the lid on the pot, so that it's askew and steam can escape. Transfer the pot to the oven and cook for 1 1/2 hours or until the beef is tender.
Remove the pot from the oven and stir in the sour cream. Garnish with chopped parsley and serve over buttered noodles.