THE INGREDIENTS LIST:
• 2 Lbs.Of beef stew meat, cubed.
• 2 Tbsp.Of vegetable oil.
• 1 large chopped onion.
• 2 garlic cloves – minced.
• 2 bell peppers (green and red), chopped.
• 2 Cups.Of diced tomatoes (canned or fresh).
• 2 Cups.Of beef broth.
• 2 Tsp.Of paprika.
• 1 Tsp.Of caraway seeds (optional).
• Salt and pepper to taste.
• 2 Cups.Of elbow macaroni or your choice of pasta.
In a large Dutch oven or vessel with a substantial bottom, heat the vegetable oil over medium heat. Add the beef cubes and sear them until all sides are seared. This lends complexity to the flavor of the goulash. The beef should be removed from the saucepan and set aside.
Add the chopped onion and minced garlic to the same saucepan. For approximately four minutes, sauté the onions until they become aromatic and translucent.
Cook the diced bell peppers for an additional 2 to 3 minutes, until they begin to tender. Combine the beef that has been seared with the sautéed vegetables.
Sprinkle the beef and vegetables with paprika and caraway seeds (if using). Stir well to uniformly distribute the seasonings throughout the dish. Add canned or fresh minced tomatoes to the saucepan. Stir to integrate ingredients.
Pour enough beef bouillon to cover the meat and vegetables in the cooker. This will serve as the foundation of your goulash. Reduce heat to low, cover the vessel, and simmer goulash for 1.5 to 2 hours. Long, gradual cooking enables the beef to become tender and the flavors to meld. Stir periodically.
About thirty minutes before serving, season the goulash to flavor with salt and pepper. While the goulash is simmering, prepare your preferred pasta according to the instructions on the package until al dente. Drain the spaghetti.
Just before serving, incorporate the cooked pasta into the goulash. Stir together, enabling the pasta to incorporate the goulash’s robust aromas. Serve the Mom’s Goulash in dishes while it is still scalding hot. If desirable, garnish with fresh herbs such as parsley or dill.