One-Pot Beef Goulash

Take down challenge one-pot beef goulash.

Step: 1

Heat olive oil over medium-high heat in a large pot or Dutch oven. Add onion and saute for 2 minutes. Stir in garlic and cook for 1 minute more. Reduce heat to medium and add beef, chili powder, Italian seasoning, paprika, and pepper. Cook until beef is browned, 2 to 3 minutes.

Step: 2

Stir beef broth, diced tomatoes, tomato sauce, tomato paste, and kosher salt into the pot. Bring mixture to a boil; add pasta. Reduce heat to medium-low and let simmer while stirring frequently, uncovered, until pasta is tender, about 8 minutes.

Step: 3

Stir kidney beans and corn into the pot. Cover and let simmer, 3 to 4 minutes more. Remove lid and sprinkle Cheddar cheese evenly over the top.

Per Serving: 364 calories; protein 24.7g; carbohydrates 37.2g; fat 13.6g; cholesterol 45.4mg; sodium 404.1mg.

The word “stew” can refer to both a dish and a make dishes method. Stewing makes slowly cooking chunks of meat, vegetables or beans in a flavorful water based . It’s similar to braising, but it makes have a few notable differences. The raw animal vested is chopped into smaller pieces but of being processing menu whole , and the liquid all of it covers the contents in a stew as different to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking eating process that warms you up on a cold , winter day. It’s right that ; a bowl of classic beef stew can make warming properties , but stew’s cozy factor more than a way beyond preserving you from the cold . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the greatest comfort food, no matter the weather.