This steak goulash is the perfect weekday meal. It combines all the best flavors of beef roast, mixed vegetables, and hearty broth. Try this flavor-packed dish out and wait to be impressed.
Ingredients
Braveheart Bottom Round Flat Roast, cut into bite size pieces
Salt and pepper to taste
3 tbsp flour
Olive oil
2 tablespoons butter
2 onions, diced
1 large potato, diced
2 bell peppers, diced
3 carrots, chopped
3 tbsp paprika
½ tsp ground caraway seeds
2 bay leaves
4 garlic cloves, minced
1 ½ tbsp tomato paste
2 cups beef broth
4 whole, peeled San Marzano-style tomatoes, chopped
1 tbsp chopped, fresh parsley
Directions
Chop all veggies and set aside.
Season cubed beef with salt and pepper and roll in flour until steak cubes are coated.
Melt butter in a large skillet and add onions, bell pepper, carrots, and seasonings.
Add flour coated steak to the skillet and let cook for 5-7 minutes.
Add beef broth, tomatoes, and potatoes to the skillet and let simmer, covered, for 1.5-2 hours.
Serve over rice or pasta and enjoy!
Enjoy this recipe? Try Braveheart Philly Cheesesteak Bread Bowl or check out our beef cut guide.