Beef Goulash
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2 pound chuck steak - thick for braising
3 onions, cut into 4 pieces each
1 tbsp olive oil
1& 1/2 tbsp paprika ( I like the smoky kind!) - or hot pepper
2 cloves of garlic, minced
3 cups beef stock (You can buy this or make your own.)
3 or 4 Roma tomatoes, peeled and chopped
2 tbsp ketchup or tomato paste
2 bay leaves
2 large or 3 medium red bell peppers, chopped (not so fine)
​salt and pepper to taste
1 small carton sour cream
rice
3 tbsp chopped parsley
  1. Trim fat off the chuck steak and cut the beef into 2 inch pieces.  Season with salt and pepper.
  2. In an oven-proof casserole or cooking pot, heat oil (don't let it smoke) and sauté steak over high heat until browned on all sides.  Make sure to turn in as you cook.
  3. Lower heat to medium and add onion pieces.   Cook about 5 minutes.
  4. Add garlic, paprika, tomatoes, tomato paste, salt, pepper, bay leaves, and beef stock.   Stir.
  5. Cover and put the pot in a 350 degree preheated oven for about 1 & 1/2 hours.
  6. Cut red peppers into coarsely chopped pieces and add to goulash.  Stir. (Be careful getting it out of the oven!).
  7. Return to oven for one more hour until beef chunks are tender.
  8. Serve over rice with a dollop of sour cream and parsley on top!