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!
- 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
- Preheat oven 475 degrees
- 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.
- Transfer beef with vegetables into a casserole dish or disposable foil pan.
- 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.
- 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.
- Serve warm with mashed potatoes or rice!