Roasted Tomato-Beef Goulash With Caraway

• 2 pounds bottom round roast, trimmed and cut into 1-inch pieces
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper
• 2 teaspoons canola oil
• 2 tablespoons paprika, divided
• 1 to 2 teaspoons caraway seeds
• 1 1/4 cups coarsely chopped onion (about 1 large)
• 1/2 cup finely chopped celery
• 1/2 cup finely chopped carrot
• 1 tablespoon minced garlic
• 1 (14.5-ounce) can fire-roasted diced tomatoes, undrained (such as Muir Glen)
• 4 cups cooked medium egg noodles (about 2 1/2 cups uncooked pasta)

1. Sprinkle beef with 1/2 teaspoon salt and pepper.
2. Heat oil in a large Dutch oven over medium-high heat. Add beef to pan; cook 3 minutes or until browned on all sides. Add 1 tablespoon paprika and caraway seeds. Reduce heat to medium, and cook 2 minutes, stirring constantly. Stir in remaining 1/2 teaspoon salt, remaining 1 tablespoon paprika, onion, celery, carrot, and garlic; cook 5 minutes, stirring occasionally. Add tomatoes; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until beef is tender. Serve over noodles.

kosher salt, freshly ground black pepper, canola oil, paprika, caraway seeds, onion, celery, carrot, garlic, tomatoes, egg noodles

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