Potato Goulash Recipes

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BEEF GOULASH WITH POTATOES



Beef Goulash with Potatoes image

Serve this rich beef stew over egg noodles on day two.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 1h

Number Of Ingredients 11

2 pounds skirt steak, cut crosswise into 4-inch-long pieces
Coarse salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
2 medium yellow onions, coarsely chopped
2 tablespoons red-wine vinegar
1/4 cup tomato paste
2 tablespoons sweet paprika, preferably Hungarian
1 teaspoon caraway seeds
4 cups low-sodium beef broth
1 1/2 pounds baby potatoes, halved
Sour cream and chopped fresh parsley, for serving

Steps:

  • Season steak with salt and pepper. Heat oil in a large pot over medium-high heat. Cook steak in batches, turning, until browned, about 5 minutes. Transfer to a cutting board; cut into bite-size pieces.
  • Add onions and vinegar to pot; cook, stirring occasionally, until onions are soft, about 5 minutes. Stir in tomato paste and spices; cook, stirring, 1 minute. Add broth and potatoes; bring to a gentle boil and cook until potatoes are tender, about 30 minutes.
  • Return steak to pot, along with any juices. Cook until warmed through. Season with salt and pepper. Reserve half of stew for next day; serve remainder with sour cream, parsley, and more pepper.

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