Roasted Tomato-Beef Goulash with Caraway

Photo: Howard L. Puckett; Styling: Lydia DeGaris-Pursell
Category Winner: Entrées, Cooking Light Ultimate Reader Recipe Contest.

"Hungarian goulash was a family favorite when I was growing up. I've updated my mom's recipe with fresh vegetables. Replacing plain tomato sauce with roasted diced tomatoes improved the taste and texture of the gravy." —Sheryl Chomak, Beaverton, OR

Yield:

8 servings (serving size: 1/2 cup goulash and 1/2 cup noodles)

Recipe from

Nutritional Information

Calories 299
Caloriesfromfat 26 %
Fat 8.5 g
Satfat 2.3 g
Monofat 3.6 g
Polyfat 1.2 g
Protein 27.2 g
Carbohydrate 27.6 g
Fiber 2.9 g
Cholesterol 91 mg
Iron 4.5 mg
Sodium 403 mg
Calcium 41 mg

Ingredients

2 pounds bottom round roast, trimmed and cut into 1-inch pieces
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper
2 teaspoons canola oil
2 tablespoons paprika, divided
1 to 2 teaspoons caraway seeds
1 1/4 cups coarsely chopped onion (about 1 large)
1/2 cup finely chopped celery
1/2 cup finely chopped carrot
1 tablespoon minced garlic
1 (14.5-ounce) can fire-roasted diced tomatoes, undrained (such as Muir Glen)
4 cups cooked medium egg noodles (about 2 1/2 cups uncooked pasta)

Preparation

1. Sprinkle beef with 1/2 teaspoon salt and pepper.

2. Heat oil in a large Dutch oven over medium-high heat. Add beef to pan; cook 3 minutes or until browned on all sides. Add 1 tablespoon paprika and caraway seeds. Reduce heat to medium, and cook 2 minutes, stirring constantly. Stir in remaining 1/2 teaspoon salt, remaining 1 tablespoon paprika, onion, celery, carrot, and garlic; cook 5 minutes, stirring occasionally. Add tomatoes; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until beef is tender. Serve over noodles.

Note:

Sheryl Chomak, Beaverton, OR,

March 2008