Goulash

Ingredients

makes 6 servings

2 tablespoons vegetable oil
1 pound beef top round steak, cut into 1⁄2-inch cubes1⁄2 cup chopped onion (1 medium)
2 tablespoons all-purpose flour
1 tablespoon Hungarian paprika
2 cloves garlic, minced
3 14-ounce cans chicken broth
1 14.5-ounce can diced tomatoes, undrained
11⁄2 cups sliced carrots (3 medium)
2 tablespoons tomato paste
1 bay leaf1⁄2 teaspoon dried marjoram, crushed1⁄2 teaspoon caraway seeds, crushed1⁄2 teaspoon ground black pepper
2 cups peeled and cubed potatoes


Steps

In a 4- to 5-quart Dutch oven heat oil over medium-high heat. Add
meat and onion; cook about 5 minutes or until meat is brown and
onion is tender.

Add flour, paprika, and garlic; cook for 3 minutes, stirring constantly.
Stir in broth, tomatoes, carrots, tomato paste, bay leaf, marjoram,
caraway seeds, and pepper. Bring to boiling; reduce heat. Simmer,
covered, for 50 minutes, stirring occasionally. Add potatoes; simmer,
covered, for 25 to 30 minutes more or until potatoes and beef are
tender. Remove bay leaf; discard. If desired, top each serving with
sour cream.