Michael’s Halloween Goul-ash!
1/4 cup vegetable oil
2 1/2 pounds chuck roast (cut in 1 1/2-inch pieces)
2 large onions (peeled, sliced)
1 green bell pepper (seeded, sliced)
2 cloves garlic (peeled, smashed)
1 teaspoon carraway seeds (crushed)
2 tablespoons Hungarian sweet paprika
2 cups beef stock
1 cup water
1 can whole peeled tomatoes (crushed with hands, 28 ounces)
egg noodles (to serve)
butter (to serve)
sour cream (for garnish)
dill (chopped, for garnish)
Kosher salt and freshly ground black pepper (to taste)
In a large pot, add vegetable oil and heat over medium-high heat. Season the meat with salt and pepper. Place in pan and brown the meat on all sides about 10-12 minutes. Remove meat to a platter.
Add the onions, green bell pepper, garlic, caraway seeds, and paprika and stir to combine. Return the beef to the pan, add beef stock, water and tomatoes. Bring to a boil. Reduce heat to a simmer, cover and cook for about 2 hours until the beef is tender. Add more water if necessary.
Serve the goulash over buttered egg noodles. Garnish with a dollop of sour cream and a sprinkle of fresh dill.
Tip: Try making this dish in your slow cooker! Just sear the meat in a saute pan before placing in the slow cooker, turn on low and cook until tender.