BEEF GOULASH WITH POTATOES

Beef Goulash with Potatoes image

Provided by Martha Stewart

Time 1h

Number Of Ingredients 11

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2 pounds skirt steak, cut crosswise into 4-inch-long pieces
Coarse salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
2 medium yellow onions, coarsely chopped
2 tablespoons red-wine vinegar
1/4 cup tomato paste
2 tablespoons sweet paprika, preferably Hungarian
1 teaspoon caraway seeds
4 cups low-sodium beef broth
1 1/2 pounds baby potatoes, halved
Sour cream and chopped fresh parsley, for serving

Steps:

Season steak with salt and pepper. Heat oil in a large pot over medium-high heat. Cook steak in batches, turning, until browned, about 5 minutes. Transfer to a cutting board; cut into bite-size pieces.
Add onions and vinegar to pot; cook, stirring occasionally, until onions are soft, about 5 minutes. Stir in tomato paste and spices; cook, stirring, 1 minute. Add broth and potatoes; bring to a gentle boil and cook until potatoes are tender, about 30 minutes.
Return steak to pot, along with any juices. Cook until warmed through. Season with salt and pepper. Reserve half of stew for next day; serve remainder with sour cream, parsley, and more pepper.