Smoky Beef Goulash

Thursday, September 8, 2011

Smoky Beef Goulash
1 1/2lb trimmed, boneless top round steak, cut into 1-inch chunks
1/2 tsp kosher salt
2 tsp canola oil
2 leeks, sliced, white and green parts only
2 red bell pepperes, chopped
3 Tbsp all-purpose flour
3 garlic cloves, minced
1Tbsp smoked paprika
2tsp crushed caraway seeds
1 (14.5oz) can low-sodium beef broth
1 (14.5oz) can fire-roasted petite-diced tomatoes
6 Tbsp fat-free sour cream
3 Tbsp chopped fresh dill

Directions:  Preheat oven to 325 degrees.  Sprinkle round steak, cut into 1inch chunks, with 1/2tsp kosher salt.  Heat canola oil in 4 1/2 quart Dutch oven over medium-high heat.  Add beef in 2 batches; cook until browned on all sides, about 3 minutes per batch.  Heat canola oil in Dutch oven.  Add leeks, bell pepper; cook, stirring occasionally, until vegetables are softened, about 3 minutes.  Add flour, cloves, paprika, and caraway seeds; cook, stirring frequently, until fragrant, about 1 minute.  Add beef broth, scraping up browned bits from bottom and sides of pot.  Stir in beef with juices and tomatoes; bring just to a boil.  cover pot and transfer to oven.  Bake until beef is fork-tender, about 1 hour 15 minutes.  Serve topped with fat-free sour cream and dill.

Here's what you'll need:

Preheat the oven.

Cut the beef into 1 inch pieces.  Sprinkle the salt over it.

Cut off the root end of the leeks and then slice up the white and green parts all the way up until it starts to branch out.

Chop up the bell pepper.

Heat some oil in a dutch oven and then add the beef.  Cook for 3-4 minutes until browned.

Add the leeks and red bell pepper.  Cook until softened, about 3-4 minutes.

Add the minced garlic.

Add the flour.

Add the beef stock.

Add the tomatoes.

Add the herbs.

Once the mixture comes to a boil, cover and pop into the oven for 1 hour to 1 hour 15 minutes.

Here's what you'll end up with:

Our Thoughts:
This dish was a good change to our menu.   The meat was tender and juicy and the fire-roated tomatoes added tons of flavor to the broth. 

Kanin and Scott both really enjoyed this and we all thought that it reminded us of Mom's pepper steak.

I served it over brown rice but it would be great over egg noodles, too.

Hope you enjoy!


Holly said...

I never would have thought to use a top round steak. I like the idea over rice... I'll have to try this! :)

Chris said...

It looks good! Where did the smoky part come in, with the tomatoes or did you add any smoke flavoring?

April Westerhold said...

It's funny you ask about the smokiness because I almost made that exact comment, "where does the smokiness come from?". I guess they are calling it that because of the smoked paprika.

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