Paprika Beef Goulash with Caraway and Sour Cream
Paprika beef goulash made with tender beef chuck, sweet peppers, and caraway, slow simmered and finished with sour cream.
Ingredients
Main Ingredients
- 2 lb beef chuck cut into 1 1/2 inch cubes
- 2 tbsp olive oil
- 1 large onion chopped
- 2 cloves garlic minced
- 2 medium bell peppers sliced
- 3 tbsp sweet paprika
- 1 tsp caraway seeds
- 1 can (14 oz) diced tomatoes
- 4 cup low-sodium beef broth
- 1 ½ tsp salt
- ½ tsp black pepper
- 1 cup sour cream for serving
- fresh parsley for garnish
Instructions
Cooking
- Pat the beef dry and season it with the salt and pepper. Heat the olive oil in a large Dutch oven over medium-high heat and brown the beef in two batches, about 5 minutes per batch. Move each batch to a plate.
- Lower the heat to medium and cook the onion in the same pot for about 5 minutes until soft, scraping up the browned bits. Add the garlic and stir for 30 seconds.
- Take the pot off the heat and stir in the paprika and caraway seeds for about 30 seconds.
- Return the beef and its juices to the pot. Add the diced tomatoes and broth and bring to a boil. Reduce the heat to low, cover, and simmer for 1 1/2 hours.
- Stir in the sliced bell peppers and simmer uncovered for 30 more minutes, until the beef is fork tender and the sauce has thickened slightly. Adjust the salt to taste.
- Ladle into bowls and serve topped with sour cream and chopped parsley.
Notes
Cool and refrigerate leftovers within 2 hours and use within 3 to 4 days. Reheat until steaming hot at 165 degrees F. Add diced carrots or potatoes with the peppers for a heartier pot. Nutrition is an estimate.