Hungarian Goulash

Dice the yellow onions

Trim the stewing beef and cut into 1-inch cubes

Peel and dice the potatoes, and dice the carrots, if using

In a Dutch oven or large pot, melt the butter over medium-low heat

Add the onion and cook until translucent

Stir in caraway seeds and paprika

In a bowl or zip-top bag, dredge the beef with flour and shake off any excess

Add the beef to the onion mixture and cook

Slowly add ¼ cup of beef broth while scraping up any brown bits from the bottom of the pan

Add the remaining broth and diced tomatoes

Add potatoes and carrots if using

Season with salt and black pepper

Bring to a boil over medium-high heat

Once boiling, reduce the heat to a low simmer, cover, and cook until the beef is fork-tender

Garnish with parsley if desired and serve with a dollop of sour cream