Hungarian Goulash

• 3 tablespoons vegetable oil
• 1 1/2 pounds mushrooms, sliced
• 2 large onions, halved and sliced (4 cups)
• 2 red bell peppers, chopped
• 3 garlic cloves, finely chopped
• 1/2 teaspoon salt
• 2 pounds lean beef chuck, cut into 1 1/2-inch pieces
• 1/4 cup sweet Hungarian paprika
• 3 tablespoons all-purpose flour
• 2 teaspoons caraway seeds
• 2 cups low-sodium beef broth
• 4 teaspoons tomato paste
• 1/3 cup chopped, fresh dill or parsley

1. Heat oil in a 5 1/2- to 6-quart heavy pot over medium. Add mushrooms, onions, pepper, garlic, and salt; cook, covered, stirring occasionally, until soft (15 minutes).
2. Push vegetables aside, add beef, and cook, turning meat occasionally, until brown. Push beef aside. Add paprika, flour, and caraway; cook, stirring (1 minute). Gradually whisk in broth, then tomato paste; bring to a simmer, whisking. Stir vegetables and meat back into sauce.
3. Cover and simmer over low until meat is tender (1 1/2 hours). Stir in dill or parsley. Serve.

vegetable oil, mushrooms, onions, red bell peppers, garlic, salt, lean beef chuck, sweet hungarian paprika, allpurpose, caraway seeds, lowsodium beef broth, tomato paste, dill

Taken from www.myrecipes.com/recipe/hungarian-goulash-1 (may not work)