Hungarian Beef Goulash

Ingredients 2 large onions, halved and sliced (4 cups) 2 red bell peppers, chopped 3 tablespoon vegatable oil 3 garlic cloves, finely chopped 1/2 teaspoon salt 2 pounds lean beef chuck, cut into 1 1/2-inch pieces 1/4 cup sweet Hungarian paprika 3 tablespoons all-purpose flour 2 teaspoons caraway seeds 2 cups low-sodium beef broth 4 teaspoons tomato paste 1/2 pound sliced mushrooms 1/3 cup chopped, fresh parsley Directions 1. Heat oil in a 5 1/2- to 6-quart heavy pot over medium. Add mushrooms, onions, pepper, garlic, and salt; cook, covered, stir occasionally, until soft (15 minutes). 2. Push vegetables aside, add beef, and cook, turning meat occasionally, until brown. Push beef aside. Add paprika, flour, and caraway; cook, stirring (1 minute). Gradually whisk in broth, then tomato paste; simmer, whisking. Stir vegetables and meat back into sauce. 3. Cover and simmer over low until meat is tender (1 1/2 hours). Stir in parsley. Serve.