Hungarian Goulash

Ingredients

• 1 tbsp. salted butter
• 2 medium yellow onions diced roughly
• 1 tsp. caraway seeds
• 3 tbsp. paprika preferably Hungarian
• 1/4 cup all-purpose flour
• 1 1/2 lbs. beef chuck roast fat trimmed and cut into 1 inch cubes
• 2 cups beef stock
• 1 14.5 oz. can diced tomatoes
• 3 large russet potatoes diced
• 2 medium carrots diced
• 1 tsp. sea salt
• 1/4 tsp. ground black pepper

Instructions

1. Melt butter in a large soup pot over medium-high heat. Add onions and saute until tender, about 2-3 minutes.
2. Add caraway seeds and paprika and toss to combine.
3. Pour flour into a shallow bowl and toss cubed chuck roast until coated.
4. Transfer cubed chuck roast to the pot and cook for 3-4 minutes.
5. Add beet stock, potatoes, carrots, tomatoes, salt, and pepper to the pot and stir to combine.
6. Bring to a boil, place the lid on the pot, and reduce heat to medium-low.
7. Let simmer for 1.5 – 2 hours, making sure meat is thoroughly cooked before serving.