Beef Goulash (Dutch Oven)
by Chelcie Strode
serves: 4
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Beef Goulash |
Ingredients: |
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1 1/2 Lbs |
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Chuck Roast, Cut into 1 Inch Pieces |
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1/4 Cup |
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Flour |
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1 1/4 Tsp |
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Salt, Divided |
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3/4 Tsp |
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Pepper, Divided |
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1 Tbsp |
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Butter |
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1 Large |
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Onion, Chopped |
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2 Cloves |
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Garlic |
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2 Tbsp |
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Paprika |
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1 Tbsp |
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Red Wine Vinegar |
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1 Cup |
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Chopped Plum Tomato |
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2 Bay |
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Leaves |
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1/2 Cup |
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Water |
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1 Can |
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Beef Broth |
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2 1/2 Cups |
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Cubed, Peeled Yukon Gold Potatoes |
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1 Tbsp |
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Fresh Lemon Juice |
Directions: |
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Dredge beef in flour, sprinkle with 1/2 tsp salt and 1/4 tsp pepper. Melt butter in a Dutch oven over medium-high heat. Add beef, cook 8 minutes, browning on all sides. Remove beef from pan. Add onion and garlic to pan, saute 10 minutes. Stir in paprika and vinegar, cook for 2 minutes. Return beef to pan. Add the tomato and bay leaves and cook 3 minutes. Add 1/2 tsp salt, 1/4 tsp pepper, 1/2 cup water, broth and bring to a boil. Cover, reduce heat and simmer about 1 hour and 45 minutes. Add potato, cover and cook 1 hour and 15 minutes until very tender. Stir in remaining 1/4 tsp salt, remaining pepper and juice. Discard bay leaves.
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