Beef Goulash


1 Tbsp vegetable oil

2 lb lean, boneless bottom round roast, cut into 1-inch cubes

2 cups diced plum tomatoes

1½ cups sliced red onion

½ cup each diced green and red bell pepper

1 garlic clove, minced

2 cups cubed red potato 

¾ cup dry red wine 

1½ tsp paprika

1 tsp caraway seeds

2 Tbsp chopped fresh marjoram leaves

½ tsp each salt

½ tsp pepper

2 (14¼-oz) cans beef broth

Preparation:   Serves 6

Heat oil in a Dutch oven over medium-high heat. Add beef, browning on all sides. Remove from pot.

Add tomato, onion, red and green bell peppers and garlic to pot; sauté 10 minutes.

Return beef to pot; add potato and remaining ingredients. Bring to a boil; cover, reduce heat, and simmer 1½ hours or until beef is tender.

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