Beef goulash recipe makes inexpensive beef super tender

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Cheaper cuts of beef like chuck, flank, plate, round or shank are often overlooked in lieu of more expensive cuts like tenderloin, T-bone and ribeye. These inexpensive, tougher cuts typically require more prep work to get them nice and tender whereas a pricer cut usually requires minimal cooking. 
However, just because these cuts are cheaper doesn't mean they're not worth cooking. In this fantastic one-pot dish from the One Pot Chef Show, you can take some cheaper beef usually used for gravy and make it buttery soft and full of flavor.
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You'll start out with about two pounds of chopped beef (typically used for stews or gravy).
To that you'll add a couple of small brown onions, a clove of crushed garlic and a couple of bell peppers. Additionally, you'll add some tomato paste, beef stock, paprika and water. You can add additional vegetables here like more peppers or even carrots.
You'll then cook the entire thing for about eight hours on low until the beef is nice and tender. 
Serve yourself and guests a generous portion over white rice, mashed potatoes or even over some noodles. 
Check out One Pot Chef's video below for the full recipe and specific instructions and please SHARE!
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