☆Ingredients:
1 can (14.5 ounces) diced tomatoes
1 tablespoon tomato paste
1 tablespoon paprika
2 tablespoons vegetable oil
1 large onion, chopped
2 cloves garlic, minced
1 pound beef stew meat, cubed
2 cups beef broth
1 teaspoon caraway seeds
1 teaspoon dried thyme
1 bay leaf
Salt and pepper to taste
2 cups elbow macaroni
Chopped fresh parsley, for garnish (optional)
☆Instructions:
In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened, about 3-4 minutes.
Add the cubed beef stew meat to the pot, and cook until browned on all sides, about 5-6 minutes.
Pour in the beef broth and diced tomatoes with their juices. Stir in the tomato paste, paprika, caraway seeds, dried thyme, bay leaf, salt, and pepper.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1 hour, stirring occasionally.
After 1 hour, add the elbow macaroni to the pot, and stir to combine. Cover and continue to simmer for an additional 10-12 minutes, or until the macaroni is tender and cooked through.
Once the macaroni is cooked, remove the bay leaf from the pot. Taste and adjust the seasoning with salt and pepper if needed.
Serve the goulash hot, garnished with chopped fresh parsley if desired. Enjoy the hearty flavors of this comforting one-pot meal!
