Beef Goulash

• 1 1/2 pounds boneless chuck roast, trimmed and cut into 1-inch pieces
• 1/4 cup all-purpose flour (about 1 ounce)
• 1 1/4 teaspoons salt, divided
• 3/4 teaspoon freshly ground black pepper, divided
• 1 tablespoon butter
• 4 cups chopped onion (about 2 large)
• 2 garlic cloves, minced
• 2 tablespoons paprika
• 1 tablespoon red wine vinegar
• 1 cup chopped plum tomato (about 3)
• 1/2 teaspoon caraway seeds, crushed
• 2 bay leaves
• 1/2 cup water
• 1 (14-ounce) can fat-free, less-sodium beef broth
• 2 1/2 cups cubed peeled Yukon gold or red potato (about 1 pound)
• 1 tablespoon fresh lemon juice

1. Dredge beef in flour; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Melt butter in a Dutch oven over medium-high heat. Add beef; cook 8 minutes, browning on all sides. Remove beef from pan.
2. Add onion and garlic to pan; saute 10 minutes or until lightly browned. Stir in paprika and vinegar; cook for 2 minutes. Return beef to pan. Add the tomato, caraway seeds, and bay leaves; cook 3 minutes. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/2 cup water, and broth; bring to a boil. Cover, reduce heat, and simmer 1 hour and 45 minutes. Add potato; cover and cook 1 hour and 15 minutes or until very tender. Stir in remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and juice. Discard bay leaves.

chuck roast, allpurpose flour, salt, freshly ground black pepper, butter, onion, garlic, paprika, red wine vinegar, tomato, caraway seeds, bay leaves, water, beef broth, gold, lemon juice

Taken from www.myrecipes.com/recipe/beef-goulash (may not work)