2 lbs. bottom round roast, trimmed and cut into 1-inch pieces
1 t. kosher salt, divided
1/2 t. freshly ground black pepper
2 t. olive oil
2 T. paprika, divided
1-2 t. caraway seeds
1-1/4 C. coarsely chopped onion
1/2 C. finely chopped celery
1/2 C. finely chopped carrot
1 T. minced garlic
1 (14.5 oz) can fire-roasted diced tomatoes
4 C. cooked medium egg noodles (about 2-1/2 C. uncooked)
Sprinkle beef with 1/2 t. salt and black pepper.
Heat oil in a large Dutch oven over medium-high heat. Add beef to pan; cook 3 minutes or until browned on all sides. Add 1 T. paprika and caraway seeds. Reduce heat to medium, and cook 2 minutes, stirring constantly. Stir in remaining 1/2 t. salt, remaining 1 T. paprika, onion, celery, carrot and garlic; cook 5 minutes, stirring occasionally. Add tomatoes, bring to a boil. Cover, reduce heat and simmer 1-1/2 hours or until beef is tender. Serve over noodles.
8 servings: 1/2 C. goulash and 1/2 C. noodles
299 calories, 8.5g fat, 27.2g protein, 27.6g carbs, 2.9g fiber