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Ingredientes
- Hungarian Beef Goulash
- 2 lbs. beef stew meat, trimmed and cubed
- 2 tsp. caraway seeds
- 2 Tbsp. sweet or hot paprika (or a mixture of the two)
- 1/2 tsp. salt
- Freshly ground black pepper to taste
- 1 large onion, chopped
- 1 red bell pepper chopped
- 1 14-ounce can diced tomatoes (I used fire-roasted with garlic)
- 2 cups reduced sodium beef broth
- 1 tsp. Worcestershire sauce
- 3 cloves garlic, minced
- 2 bay leaves
- 1 Tbsp. cornstarch mixed with 2 Tbsp. water
- 2 Tbsp. chopped fresh parsley (plus 2 Tbsp. for dumplings)
- Discard the boy leaves. Add the cornstarch mixture to the stew and cook on high, stirring 2 or 3 times, until slightly thickened, 10 to 15 minutes.
- Parsley Dumplings
- 3/4 cup milk
- 1 large egg
- 1-1/2 cups flour
- 1 Tbsp. baking powder
- 1 Tbsp. corn meal (optional)
- 1/2 tsp. salt
- 2 Tbsp. chopped fresh parsley
View Full Recipe at Comfy Cuisine
