One Pot Hungarian Beef Goulash
A hearty pasta dish with stew meat, sweet pepper, and carrots!
I have had goulash so many times in my life. It was a go-to that my mom made because it was a super cost-effective meal. This is an elevated goulash if there ever was one (or at least compared to the goulash of my childhood). Instead of ground beef, you use stew meat. It also has carrots and bell pepper in it. The sour cream adds a little bit of richness to the whole thing. It was such a fabulous new-to-me take!
What you need:
1 Tbsp. olive oil
2 lb. stew meat
1 medium onion, finely diced
2 medium carrots, cubed
1 medium bell pepper (color of your choice), chopped
3 cloves minced garlic
2 Tbsp. sweet paprika
1 can (28 oz) diced tomatoes, undrained
2 cups low sodium beef broth
8 oz. elbow macaroni pasta
1/4 cup sour cream
2 Tbsp. minced parsley
Salt and pepper to taste
Directions:
In a Dutch oven or deep skillet, heat olive oil over medium high heat.
Add stew meat and brown until all sides are golden (not necessarily cooked through). Remove and set aside.
In the same pot, add onion, carrots, and sweet pepper. Saute until just softened.
Add beef to the veggies and then add garlic and paprika. Stir and saute for 1 minute or until fragrant.
Add tomatoes and beef broth and bring to a simmer. Then reduce heat to medium-low.
Cover and simmer for 1 hour until beef and veggies are tender.
Pour pasta into pot and cook for an additional 8 to 10 minutes or until pasta is tender, stirring occasionally.
Stir in sour cream and parsley. Season with salt and pepper.
Recipe from Whole and Heavenly Oven