Ingredients
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4 onions, chopped
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4 cloves garlic, minced
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6 tbsp canola oil
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2 lb cubed beef stew meat
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2 tsp caraway seeds
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1/4 cup sweet paprika
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4 cups beef stock
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2 large red potatoes
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2 green bell peppers, stemmed and seeded
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4 tomatoes
Steps
1
Heat the oil in a large heavy pan over low heat and sauté the onions and garlic for 5 min. Add the beef, caraway, paprika, salt (in moderation) and pepper. Raise heat to medium high and toss beef cubes with spices for 5 min. Add beef stock and bring the beef stock to the boil.
2
Turn the heat to low and partially cover to allow some steam to escape. Simmer 2 hours, stirring occasionally. Cut potatoes into 1-inch cubes. Roughly chop the peppers and tomatoes. Add potatoes, peppers and tomatoes to the meat mixture. Stir and continue to cook, partially covered, for 30 min.
3
Allow goulash to cool and then divide into 2 portions to use later in the week, or freeze and use within 3 months
