Hungarian Goulash


2 lb chuck roast or pot roast, cut into cubes
2 tsp salt (divided)
2 tsp pepper (divided)
1 onion, chopped
2 TB balsamic vinegar
1 (28oz) can diced tomatoes
1 (4oz) can tomato paste
1 c chicken broth (or beef broth)
1TB caraway seeds
1TB paprika ()use Hungarian or Spanish)


Season cubed beef 1 tsp salt and 1 tsp pepper. Sauté until browned. Add onion and cook until onion is translucent. Add balsamic vinegar and cook until vinegar is reduced to a syrupy texture. Add remaining ingredients, bring to a boil, then cover and simmer for an hour until been is fork-tender and goulash has a consistency of stew (no residual liquid).
Serve with rice, pasta or potatoes.