Hungarian Beef Goulash

• 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

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.