This dish is so good, it’s scary!
1/4 cup vegetable oil
2 1/2 pounds chuck roast (cut in 1 1/2-inch pieces)
2 large onion (sliced)
1 green bell pepper (sliced)
2 cloves garlic (smashed)
1 teaspoon caraway 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 onion, green pepper, garlic, caraway seeds, 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 with goulash over buttered egg noodles. Garnish with a dollop of sour cream and a sprinkle of fresh dill.