Beef Goulash

Ingredients

• 2  bay leaves 
• 0.8 teaspoon pepper black divided freshly ground
• 1 tablespoon butter 
• 0.5 teaspoon caraway seeds crushed
• 1.5 pounds chuck roast boneless trimmed cut into 1-inch pieces
• 1 ounce flour all-purpose
• 2  garlic cloves minced
• 1 tablespoon juice of lemon fresh
• 14 ounce less-sodium beef broth fat-free canned
• 4 cups onion chopped ( 2 large)
• 2 tablespoons paprika 
• 1 cup plum tomatoes chopped ( 3)
• 1 tablespoon red wine vinegar 
• 1.3 teaspoons salt divided
• 0.5 cup water 
• 1 pound yukon gold red cubed peeled

Equipment

• frying pan
• dutch oven

Directions

1. Dredge beef in flour; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Melt butter in a Dutch oven over medium-high heat.
2. Add beef; cook 8 minutes, browning on all sides.
3. Remove beef from pan.
4. Add onion and garlic to pan; saut 10 minutes or until lightly browned. Stir in paprika and vinegar; cook for 2 minutes. Return beef to pan.
5. Add the tomato, caraway seeds, and bay leaves; cook 3 minutes.
6. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/2 cup water, and broth; bring to a boil. Cover, reduce heat, and simmer 1 hour and 45 minutes.
7. Add potato; cover and cook 1 hour and 15 minutes or until very tender. Stir in remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and juice. Discard bay leaves.