Bob’s a lucky man. Most Sundays he and Grandma go to church, and then Grandma makes him supper.
Both Grandma and Bob like to eat healthy, so this goulash recipe from Eating Well made a terrific Sunday supper. Beef stew meat is seasoned with caraway and paprika and cooked in a slow cooker for several hours in a sauce of tomatoes, onions and peppers. When the stew is ready to serve the beef is so tender that it can be cut with a fork.
Spoon your goulash over a bed of nutty brown rice, and you have a meal fit for a king. Now you can see why I say Bob is a lucky man, can’t you?
- 2 pounds beef stew meat, trimmed and cubed
- 2 teaspoons caraway seeds, crushed
- 1 1/2-2 tablespoons sweet or hot paprika
- 1/4 teaspoon salt
- Freshly ground pepper, to taste
- 1 large or 2 medium onions, chopped
- 1 small red bell pepper, chopped
- 1 14-ounce can diced tomatoes
- 1 14-ounce can reduced-sodium beef broth
- 1 teaspoon Worcestershire sauce
- 3 cloves garlic, minced
- 2 bay leaves
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 2 tablespoons chopped fresh parsley