Classic German Goulash

INGREDIENTS

• 1½ pounds onions (chopped)
• 2 tablespoons olive oil
• 2 pounds beef chuck roast or stew beef (cubed into 1 to 1 1/2" pieces)
• ½ green pepper (chopped)
• 3 cloves garlic (minced)
• ½ tomato (seeded and diced, about 1/3 cup)
• 1 teaspoon kosher salt (divided)
• ½ teaspoon black pepper
• 2 tablespoons sweet Hungarian paprika
• 2 teaspoons dried marjoram
• 1 teaspoon caraway seed
• 2 tablespoons tomato paste
• 2 cups beef broth (or bouillion)
• ½ cup dry red wine
• 1 bay leaf
• ¼ cup chopped fresh parsley

INSTRUCTIONS

1. 1 Place the oven rack in the center of the oven and preheat to 325°.
2. 2 Add 2 tablespoons olive oil to a heavy pot or Dutch oven and heat over medium heat. Add 1½ pounds onions and 1/2 teaspoon of kosher salt. Cook for 15-20 minutes, stirring occasionally until the onions are very tender and golden.
3. 3 Transfer the onions to a separate dish and set aside.
4. 4 Season 2 pounds beef chuck roast or stew beef with the remaining salt and ½ teaspoon black pepper and transfer to the Dutch Oven. Cook over medium-high heat for 5-10 minutes or until the beef has browned.
5. 5 Stir in the the onions, ½ green pepper, ½ tomato 3 cloves garlic, 2 tablespoons sweet Hungarian paprika, 2 teaspoons dried marjoram, 1 teaspoon caraway seed, 2 tablespoons tomato paste, 2 cups beef broth, ½ cup dry red wine and 1 bay leaf to the pot. Heat to boiling.
6. 6 Place the lid on the pot, so that it's askew and steam can escape. Transfer the pot to the oven and cook for 1½ hours or until the beef is tender.
7. 7 Remove the pot from the oven and garnish with ¼ cup chopped fresh parsley and serve with spaetzle, buttered noodles or potatoes.

NUTRITION

Calories: 600.83 kcalkcal | Carbohydrates: 22.85 gg | Protein: 48.25 gg | Fat: 34.14 gg | Fiber: 5.33 gg | Sugar: 9.38 gg