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Beef Goulash (Dutch Oven) by Chelcie Strode serves: 4	(1 rating) Rating Details Rate this recipe Printable View Print Index Cards

Beef Goulash

Ingredients:

1 1/2 Lbs

Chuck Roast, Cut into 1 Inch Pieces

1/4 Cup

Flour

1 1/4 Tsp

Salt, Divided

3/4 Tsp

Pepper, Divided

1 Tbsp

Butter

1 Large

Onion, Chopped

2 Cloves

Garlic

2 Tbsp

Paprika

1 Tbsp

Red Wine Vinegar

1 Cup

Chopped Plum Tomato

2 Bay

Leaves

1/2 Cup

Water

1 Can

Beef Broth

2 1/2 Cups

Cubed, Peeled Yukon Gold Potatoes

1 Tbsp

Fresh Lemon Juice

Directions:

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.

Categories:

Main Dishes
Meats