Dinner Lunch

Braised Beef Goulash


One thing I absolutely love about my dad’s cooking, is how he can take something so simple, and make it amazing! What I mean by that is, its never JUST mashed potatoes or plain rice. There’s always a little something that makes those simple things mouth-watering. This is why I am so excited to share this recipe with you.  This takes those simple meals up to a whole new level. Adding a great sauce to top those simple starches with, can get the whole family asking for seconds. In our case, we are always asking for thirds.

I am sure we have all made that one dish that never quite made it out of the fridge as a left-over meal. It was just not exciting enough, I presume. Adding this braised beef goulash to that dish can eliminate a date with the oh-so-loved garbage disposal!

My dad is notorious for such things. He opens the fridge, 3 minutes later, he’s throwing things in the oven. Before you have time to ask, “What’s for dinner?”, he has a 7 course meal coming right up. Foods that just don’t seem to be appealing on day 2, can be transformed with a little addition of his creations. You can do the same thing! Hope you enjoy it as much as us! Don’t forget to watch our video recipe below!


Braised Beef Goulash

Serving Size: 8-10

Ingredients

  • 2 pounds beef steak
  • 1 tablespoon salt
  • 2 whole carrots, grated (divided)
  • 1 ½ yellow onions, diced (divided)
  • 1 large tomato, diced.
  • 1-tablespoon olive oil
  • 3 cups water
  • 3 ounces of tomato paste
  • 10.5 ounces of tomato condensed soup
  • 1 head of garlic, minced

Instructions

  1. Preheat oven 475 degrees
  2. Cut beef into 1-inch cubes. Rinse with hot water, allowing blood to drain. Place beef cubes onto skillet set on medium heat. We used a stainless steel skillet for a “grilled” effect. Allow for beef to sear until all the water has been boiled out of the meat, and the beef has browned to form a dark brown crust/coating. Add salt,1 grated carrot, whole diced onion, fresh tomato and oil to skillet. Cook for 5 minutes on medium-high heat setting. Do not fry long enough for onions to golden. You want onions to have an opaque look.
  3. Transfer beef with vegetables into a casserole dish or disposable foil pan.
  4. Add 3 cups of water, 10.5 ounce can of tomato condense soup and 3 ounces of tomato paste. Mix together, adding garlic, 1 fresh grated carrot, and ½ of a fresh large yellow onion.
  5. Bake covered with foil for 1 hour.Mix the goulash, then allow for it to bake another hour. Remove from oven. Add salt according to your preference.
  6. Serve warm with mashed potatoes or rice!
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