Recipes Ingredients Meat & Poultry Beef Recipes Beef Goulash with Potatoes 2.6 (30) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Bryan Gardner Prep Time: 30 mins Total Time: 1 hrs Servings: 8 Serve this rich beef stew over egg noodles on day two. Ingredients 2 pounds skirt steak, cut crosswise into 4-inch-long pieces Coarse salt and freshly ground pepper 1 tablespoon extra-virgin olive oil 2 medium yellow onions, coarsely chopped 2 tablespoons red-wine vinegar ¼ cup tomato paste 2 tablespoons sweet paprika, preferably Hungarian 1 teaspoon caraway seeds 4 cups low-sodium beef broth 1 ½ pounds baby potatoes, halved Sour cream and chopped fresh parsley, for serving Directions Season steak with salt and pepper. Heat oil in a large pot over medium-high heat. Cook steak in batches, turning, until browned, about 5 minutes. Transfer to a cutting board; cut into bite-size pieces. Add onions and vinegar to pot; cook, stirring occasionally, until onions are soft, about 5 minutes. Stir in tomato paste and spices; cook, stirring, 1 minute. Add broth and potatoes; bring to a gentle boil and cook until potatoes are tender, about 30 minutes. Return steak to pot, along with any juices. Cook until warmed through. Season with salt and pepper. Reserve half of stew for next day; serve remainder with sour cream, parsley, and more pepper. Rate it Print