Roasted Tomato-Beef Goulash with Caraway

I love this recipe. However, I add some tomato paste ( after browning the meat) to thicken it up a bit and add a little more flavor. I also add some onion and garlic powder.(that goes into all of my recipes). I do not chop the veggies finely, they cook too fast. I also cook it in a LeCrusset heavy duty pot and that does make a big difference. 

I thought this dish lacked any real flavor. Very disappointed.

I loved this! Very similar to what we were served in Hungary. It's a soup! I used a combo of smoked and hot paprika to give it some heat, and cubed up a sirloin tip roast that had been languishing in the freezer. Followed the directions exactly. Served with cucumber/vinegar salad and crusty bread. (Spaetzle could work)

I will make this dish again if I am ever craving goulash. It's really good and filling and EASY to make. To solve the runny liquid problem, I added about 2 tablespoons of flour right before adding the tomatoes (make sure that you stir the flour into the meat mixture untill it's dissolved before adding the tomatoes). Worked like a charm.

I thought this was missing something. The gravy was way too thin to be on top of noodles, I think it would have been better as a thicker tomato sauce/gravy. It looked so good in the photo and I really wanted it to be great, but it was just okay. I think if the gravy was thicker, it would be a huge difference. I also didn't think the beef turned out as tender as I wanted it but that could just be the beef that I bought.