Roasted Tomato Beef Goulash

• 2 lbs boneless bottom round roast, trimmed and cut into 1-inch pieces
• 1 teaspoon kosher salt, divided
• 12 teaspoon fresh ground black pepper
• 2 teaspoons canola oil
• 2 tablespoons paprika, divided
• 1 -2 teaspoon caraway seed
• 1 14 cups coarsely chopped onions (about 1 large)
• 12 cup finely chopped celery
• 12 cup finely chopped carrot
• 1 tablespoon minced garlic
• 1 (14 1/2 ounce) canfire-roasted diced tomatoes, undrained
• 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.
3. Add beef to pan; cook 3 minutes or until browned on all sides.
4. Add 1 tablespoon paprika and caraway seeds.
5. Reduce heat to medium, and cook 2 minutes, stirring constantly.
6. Stir in remaining 1/2 teaspoon salt, remaining 1 tablespoon paprika, onion, celery, carrot, and garlic; cook 5 minutes, stirring occasionally.
7. Add tomatoes; bring to a boil.
8. Cover, reduce heat, and simmer 1 1/2 hours or until beef is tender.
9. Serve over noodles.

kosher salt, ground black pepper, canola oil, paprika, caraway seed, onions, celery, carrot, garlic, tomatoes, egg noodles

Taken from www.food.com/recipe/roasted-tomato-beef-goulash-509205 (may not work)