Hungarian Goulash

Oh gosh, goulash. :) This is a nice warm, filling meal. Very papricka-ey. :) And tasty. Nice thing is you can serve it over any type of noodle you want. I used spaghetti noodles I needed to use up and it was great! Use 2 tsp olive oil, lean beef and fat free sour cream to lower fat content. The picture is pre-sour cream. Please excuse. ;) Serves 4-6.

Hungarian Goulash

1 Tbsp olive oil
1 1/2-lb beef chuck, cut into 1-inch cubes
1/2 c beef broth
3 Tbsp paprika
1 1/2 tsp salt
1/2 tsp caraway seeds
1/4 tsp pepper
2 large onions, chopped (3 c)
2 cloves garlic, finely chopped
1 (14.5 oz) can whole tomatoes, undrained
1/4 c cold water
2 Tbsp all-purpose flour
6 c hot cooked noodles of your choice
Sour cream

1. Heat oil in 4-quart dutch oven or 12-inch skillet over medium heat. Add beef and cook 10-15 minutes, stirring occasionally, until beef is brown. Drain any fat from pan.
2. Meanwhile, pour contents of tomato can to medium bowl. Use fork or hands (hands are much easier) to break down the tomatoes into small pieces, then add broth, paprika, salt, caraway seeds, pepper, onions and garlic. Pour over meat and heat to boiling; reduce heat. Cover and simmer 1 hour 10 minutes, until beef is tender.
3. In zip-lock baggie shake water and flour until well mixed. Gradually add to meat mixture. Bring to a boil, stirring constantly, and boil 1 minute. Serve over noodles with a dollop of sour cream.