Beef Goulash

By HollyGolightly on February 20, 2007

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Ingredients

    1. 1 1/2 lbs boneless chuck roast, trimmed and cut into small pieces
    2. 1/4 cup all-purpose flour
    3. 1 tablespoon butter
    4. 4 cups onions, chopped
    5. 2 garlic cloves, minced
    6. 2 tablespoons paprika
    7. 1 tablespoon white wine vinegar
    8. 1 cup tomato, diced
    9. 2 bay leaves
    10. 1/2 cup water
    11. 1 (14 ounce) cans reduced-fat beef broth
    12. 2 1/2 cups yukon gold potatoes, peeled and cubed

Directions

  1. Dredge beef in flour; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Melt butter in a Dutch oven over medium-high heat. Add beef; cook 8 minutes, browning on all sides. Remove beef from pan.
  2. Add onion and garlic to pan; sauté 10 minutes or until lightly browned. Stir in paprika and vinegar; cook for 2 minutes.
  3. Return beef to pan. Add the tomato and bay leaves; cook 3 minutes. Add water and broth; bring to a boil.
  4. Add potatoes, lower heat, cover and simmer for 2 hours.
 
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