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Beef Noodle Goulash

beef - other

1 large Spanish onion
2 sweet green peppers
2 cloves garlic
2 pounds stewing beef; cut in 1-inch cubes
1/2 cup all-purpose flour
2 tablespoons vegetable oil
1 tablespoon caraway seeds; crushed
4 teaspoons paprika
1 can (19 oz) tomatoes
1 cup beef stock
1 tablespoon dried marjoram
1/2 teaspoon (each) salt and pepper
5 carrots; cut in 1-inch lengths
2 cup frozen green peas
12 ounces medium egg noodles
----TOPPING----
1 1/2 cup fresh bread crumbs
2 tablespoon chopped fresh parsley
2 tablespoon butter; melted

Goulash, a thick Hungarian stew, typically contains potatoes. Here, we've stirred in noodles instead . Cut onion into quarters. Core, seed and cut green peppers into quarters. In food processor, finely chop onion green peppers and garlic; set aside. In plastic bag or bowl, toss beef with flour to coat In large saucepan, heat half of the oil over medium-high heat; brown beef, in batches and adding remaining oil as necessary. Transfer to bowl. Add onion mixture to pan; cook over medium heat, stirring occasionally, for 4 minutes. Stir in caraway seeds and paprika; cook for 1 minute. Stir in tomatoes, beef stock, marjoram, salt and pepper; bring to boil, scraping up any brown bits from bottom of panh any accumulated juices; return to boil. Reduce heat, cover and simmer for 1 hour Add carrots; cook for 30 minutes Add peas. Meanwhile, in large pot of boiling salted water, cook noodles for about 6 minutes or until almost tender. Drain and chill under cold running water Add to beef mixture; stir to combine. Transfer to 2 greased 8-inch (8-cup) square baking dishes or one 13- x 9-inch (12-cup) baking dish. To make ahead: Let cool in refrigerator Wrap in plastic wrap and refrigerate for up to 24 hours. Or wrap in plastic wrap, overwrap in foil and - Freeze for up to 2 months; thaw in refrigerator for 36 hours. Stir in 1/4 cup water to moisten Cover with foil; bake in 375°F oven for about 40 minutes or until hot throughout. To serve: Topping: Mix together bread crumbs, chopped parsley and butter; sprinkle over goulash. Broil for about 2 minutes or until golden. TIP: To microwave, omit topping. Cover with vented plastic wrap; microwave at Medium (50%) for 15 minutes or until hot throughout, stirring once.

Contributor: Canadian Living Magazine - November, 1998

Yield: 8 servings

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