Eosinophilic Esophagitis Friendly Dairy Free Beef Goulash
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Learn more āIngredients
6 servings
- 2 Ā½ lb beef chuck roast, cut into 1 Ā½-inch cubes
- 1 Ā½ tsp salt
- Ā½ tsp black pepper
- 3 tbsp olive oil, divided
- 2 large yellow onions, diced
- 1 large red bell pepper, diced
- 4 garlic cloves, minced
- 3 tbsp sweet hungarian paprika
- 1 tsp smoked paprika
- 1 tsp caraway seeds
- 2 tbsp tomato paste
- 1 can (14.5 oz) diced tomatoes
- 2 cups beef broth
- 1 tbsp red wine vinegar
- 2 bay leaves
For serving
- 1 lb egg noodles or wide pasta, cooked, for serving
Can be omittedegg noodles
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Pat the beef cubes dry with paper towels and season all over with the salt and black pepper.
- 2
Heat 2 tbsp of the olive oil in a Dutch oven or large heavy-bottomed pot over medium-high heat until shimmering. Working in two batches to avoid crowding, add the beef in a single layer and sear undisturbed for 3ā4 minutes per side, until deeply browned on at least two sides. Transfer the seared beef to a plate and set aside. Repeat with the remaining beef, adding a splash more oil if the pot looks dry.
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