Bohemian Chili Beef Goulash

                                 Petr’s inspiration for this recipe was his grandmother, a master cook who made goulash every weekend. “I watched her many times and remembered her recipe by heart,” he says.  Serve with dumplings or mashed potatoes. Garnish with sliced red bell pepper and onion. 

4 tablespoons canola oil, divided
2 lb. beef sirloin steak, cubed (1 inch)
2 large onions, chopped
3 garlic cloves, minced
1/2 cup Hungarian paprika
4 1/2 cups water, divided
2 tablespoons ketchup
1 to 2 tablespoons minced deveined seeded jalapeño chiles
1 tablespoon caraway seeds
1 tablespoon Dijon mustard
1 beef bouillon cube
1 teaspoon hot pepper sauce
1 teaspoon dried marjoram
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons all-purpose flour

1. Heat large pot over medium-high heat until hot. Add 1 tablespoon of the oil; heat until hot. Cook beef in batches 2 minutes or until browned on all sides, adding additional 1 tablespoon oil as needed. Remove beef.

2. Heat remaining 2 tablespoons oil in same pot until hot. Cook onions 4 to 5 minutes or until softened, stirring occasionally. Add garlic; cook and stir 30 to 60 seconds or until fragrant.

3. Return beef and any accumulated juices to pot. Stir in paprika. Pour in 2 cups of the water; bring to a boil. Stir in ketchup, chiles, caraway seeds, mustard, bouillon cube, hot pepper sauce, marjoram, salt and pepper. Stir in 2 cups of the water. Reduce heat to medium to medium-low; simmer 40 minutes, stirring frequently.

4. Whisk remaining 1/2 cup water and flour in small bowl; stir into beef mixture. Cook and stir 5 minutes or until sauce is thickened.

5 servings

PER SERVING: 445 calories, 19.5 g total fat (3.5 g saturated fat), 50.5 g protein, 17.5 g carbohydrate, 120 mg cholesterol, 690 mg sodium, 6 g fiber