Hungarian Goulash

Name: Hungarian Goulash
Yield: 4
Ingredients: 1 tbsp salted butter; 2 medium yellow onion; 1 tsp caraway seeds; 3 tbsp paprika; 1/4 cup all-purpose flour; 1 1/2 lb beef chuck roast; 2 cup beef stock; 1 14.5 oz can diced tomatoes; 3 large russet potatoes; 2 medium carrots; 1 tsp sea salt; 1/4 tsp ground black pepper

Servings: 4

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Ingredients

1 tbsp salted butter
2 medium yellow onion diced roughly
1 tsp caraway seeds
3 tbsp paprika preferably Hungarian
1/4 cup all-purpose flour
1 1/2 lb beef chuck roast fat trimmed and cut into 1 inch cubes
2 cup 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

Method

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