Page 105 - UMass2018_CookBook

Hungarian Beef Goulash
Kornitsky Family, West Boylston, MA
“Even though this dish is made with
red meat, it’s still very healthy and low in calories. It’s perfect comfort food for a cold New England winter.” — Katie Kornitsky
Preparation
1. Place the beef in a 4-quart or larger slow cooker.
2. Using the bottom of a saucepan, crush the caraway seeds. Transfer to a small bowl and stir in the paprika, salt and pepper. Sprinkle the beef with the spice mixture and toss to coat well. Top with the onion, bell pepper and carrots.
3. In a saucepan over medium-high heat, combine the tomatoes, broth, Worces- tershire sauce and garlic and bring to a simmer. Pour over the beef and vegetables. Place the bay leaves on top. Cover and cook until the beef is very tender, 4 to 4 1⁄2 hours on high or 7 to 7 1⁄2 hours on low.
4. Remove the bay leaves and discard. Skim off or blot any visible fat from the surface of the stew. Add the cornstarch mixture and cook on high, stirring 2 or 3 times, until slightly thickened, 10 to 15 minutes.
5. Serve the goulash with warm buttered noodles or mashed potatoes.
Ingredients
Serves 6 to 8
2 pounds lean beef stew meat
2 teaspoons caraway seeds
1 1⁄2 to 2 tablespoons sweet or hot paprika
1⁄4 teaspoon salt Ground black pepper
1 large or 2 medium yellow onions, chopped
1 medium red bell pepper, seeded and chopped
2 large carrots, chopped
1 (14-ounce) can diced tomatoes
1 (14-ounce) can reduced- sodium beef broth
1 teaspoon Worcestershire sauce
3 garlic cloves, minced 2 bay leaves
1 tablespoon cornstarch mixed with 2 tablespoons water
Warm buttered noodles or mashed potatoes, for serving
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