Beef Goulash

Ingredients

• 2 pounds flank steak, (cut into 1-inch cubes)
• 2 teaspoons salt (divided)
• 1/2 teaspoon pepper
• 1/4 cup vegetable oil (divided)
• 1 medium onion, (chopped)
• 4 large cloves garlic, (chopped)
• 2 tablespoons sweet Hungarian paprika
• 1 teaspoon hot Hungarian paprika
• 1 teaspoon smoked paprika
• 1 1/2 cups water
• 2 cups beef broth
• 1 tablespoon beef Better than Bouillon
• 1 (14.5-ounce) can tomato puree
• 1 (28-ounce) can whole plum tomatoes, (with liquid)
• 1/2 teaspoon caraway seeds
• 2 carrots, (cut into 1/2 pieces)
• 2 russet potatoes, (cut into 1/2 pieces)
• 1 red bell pepper, (cut into 1/2 pieces)
• 2 tablespoons parsley (chopped)
• Mrs. Weiss' egg noodle (cooked, drained and lightly buttered)

Instructions

1. 1

   In a large mixing bowl, add the beef and toss with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Let sit for 15 minutes.

2. 2

   In a large pot, add 2 tablespoons oil. Stir in beef and brown on both sides. Remove to a plate.

3. 3

   Add remaining 2 tablespoons oil to the pot and saute onions and garlic on medium-low until onions are soft about 7 minutes. Increase heat to medium and add all 3 paprikas. Cook, stirring constantly, until the spices become fragrant, about 1-2 minutes.

4. 4

   Add water, beef broth, Better Than Bouillon, tomato puree, plum tomatoes with liquid, caraway seeds, 1 teaspoon salt, and browned beef along with any juices accumulated on plate. Bring to a boil then reduce heat immediately and simmer for 2-2 1/2 hours or until beef is tender.

5. 5

   Add carrot and potato and simmer for 10 minutes, increasing heat as necessary to maintain a simmer. Add red pepper and continue to simmer until all vegetables are fork-tender. Adjust seasoning, sprinkle with parsley and serve over cooked and lightly butter egg noodles.