2 C. chopped onion
2 lbs. lean stew beef
1 1/2 t. salt, or to taste
1/4 t. ground black pepper
2 t. paprika
1/2 green bell pepper, left whole
1 1/2 C. peeled and sliced carrots, about 4 carrots
4 medium potatoes, peeled and cut into 1-inch cubes
1 C. water
Spray a large Dutch oven with nonstick cooking spray. Add onions and brown over medium-high heat for 5 minutes. Stir in beef, salt, pepper and paprika. Place 1/2 bell pepper on top of meat mixture. Bring mixture to a boil, reduce heat to low and simmer 1 1/2 hours.
Add remaining vegetables and 1 cup water and bring to a boil. Reduce heat to medium-low and simmer until vegetables are tender, 20 to 30 minutes more.
Makes 6 servings.
Note: To cook the goulash in a crockpot, place all ingredients in crockpot and cook on low for 8 hours.
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