Shortcut Hungarian Goulash Recipe

Ingredients <br>- 1 (8 ounce) onion <br>- 1 pound red or green bell peppers <br>- 2 Roma tomatoes <br>- 1 teaspoon salad oil <br>- 2 tablespoons Hungarian or regular paprika <br>- 1 teaspoon caraway seed <br>- 1 cup fat-skimmed beef broth <br>- 1 pound dried egg noodles <br>- 1 (2 pound) package cooked boned beef pot roast with gravy <br>- Chopped parsley (optional) <br><p></p>Directions <br>step 1: In a 5- to 6-quart covered pan over high heat, bring 2 1/2 to 3 quarts water to a boil. <br>step 2: Peel and thinly slice onion. Rinse, stem, and seed peppers; slice lengthwise into 1/4-inch-wide strips. Rinse and core tomatoes; cut each lengthwise into 6 wedges. <br>step 3: In a 12-inch nonstick frying pan or a 5- to 6-quart nonstick pan over high heat, stir onion and bell peppers in oil until limp, about 5 minutes. Add paprika and caraway seed; stir. Add tomatoes and broth; stir until boiling. <br>step 4: Add noodles to boiling water and cook until barely tender to bite, about 5 minutes; drain. <br>step 5: Meanwhile, discard any solidified fat from pot roast and sauce. Scrape sauce from meat and mix with vegetables in frying pan. Cut beef across the grain into 1/4-inch-thick slices. Put slices in pan; cover, reduce heat, and simmer until beef is hot, 5 to 6 minutes. <br>step 6: Pour hot noodles onto a rimmed platter. With a wide, slotted spatula, lift beef from pan and mound on noodles. Spoon vegetables and sauce around and over beef. Sprinkle with parsley. <br>

Ingredients
- 1 (8 ounce) onion
- 1 pound red or green bell peppers
- 2 Roma tomatoes
- 1 teaspoon salad oil
- 2 tablespoons Hungarian or regular paprika
- 1 teaspoon caraway seed
- 1 cup fat-skimmed beef broth
- 1 pound dried egg noodles
- 1 (2 pound) package cooked boned beef pot roast with gravy
- Chopped parsley (optional)

Directions
step 1: In a 5- to 6-quart covered pan over high heat, bring 2 1/2 to 3 quarts water to a boil.
step 2: Peel and thinly slice onion. Rinse, stem, and seed peppers; slice lengthwise into 1/4-inch-wide strips. Rinse and core tomatoes; cut each lengthwise into 6 wedges.
step 3: In a 12-inch nonstick frying pan or a 5- to 6-quart nonstick pan over high heat, stir onion and bell peppers in oil until limp, about 5 minutes. Add paprika and caraway seed; stir. Add tomatoes and broth; stir until boiling.
step 4: Add noodles to boiling water and cook until barely tender to bite, about 5 minutes; drain.
step 5: Meanwhile, discard any solidified fat from pot roast and sauce. Scrape sauce from meat and mix with vegetables in frying pan. Cut beef across the grain into 1/4-inch-thick slices. Put slices in pan; cover, reduce heat, and simmer until beef is hot, 5 to 6 minutes.
step 6: Pour hot noodles onto a rimmed platter. With a wide, slotted spatula, lift beef from pan and mound on noodles. Spoon vegetables and sauce around and over beef. Sprinkle with parsley.

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