Roasted Tomato Beef Goulash

Cooking Light 2009

• Ready In: 2 hrs 10 mins
• Serves: 8

Ingredients

• 2  lbs boneless bottom round roast, trimmed and cut into 1-inch pieces
• 1  teaspoon kosher salt, divided
• 1⁄2 teaspoon fresh ground black pepper
• 2  teaspoons canola oil
• 2  tablespoons paprika, divided
• 1 -2  teaspoon caraway seed
• 1 1⁄4 cups  coarsely chopped onions (about 1 large)
• 1⁄2 cup  finely chopped celery
• 1⁄2 cup  finely chopped carrot
• 1  tablespoon  minced garlic
• 1 (14 1/2ounce) can  fire-roasted diced tomatoes, undrained
• 4  cups  cooked  medium egg noodles (about 2 1/2 cups uncooked pasta)

Directions

1. Sprinkle beef with 1/2 teaspoon salt and pepper.
2. Heat oil in a large Dutch oven over medium-high heat. Add beef to pan; cook 3 minutes or until browned on all sides.
3. Add 1 tablespoon paprika and caraway seeds. Reduce heat to medium, and cook 2 minutes, stirring constantly.
4. Stir in remaining 1/2 teaspoon salt, remaining 1 tablespoon paprika, onion, celery, carrot, and garlic; cook 5 minutes, stirring occasionally.
5. Add tomatoes; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until beef is tender. Serve over noodles.