Beef Goulash - cooking recipe

Ingredients

1 1/2 lbs boneless chuck roast, trimmed and cut into small pieces
1/4 cup all-purpose flour
1 tablespoon butter
4 cups onions, chopped
2 garlic cloves, minced
2 tablespoons paprika
1 tablespoon white wine vinegar
1 cup tomatoes, diced
2 bay leaves
1/2 cup water
1 (14 ounce) can reduced-fat beef broth
2 1/2 cups yukon gold potatoes, peeled and cubed

Preparation

Dredge beef in flour; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Melt butter in a Dutch oven over medium-high heat. Add beef; cook 8 minutes, browning on all sides. Remove beef from pan.
Add onion and garlic to pan; saute 10 minutes or until lightly browned. Stir in paprika and vinegar; cook for 2 minutes.
Return beef to pan. Add the tomato and bay leaves; cook 3 minutes. Add water and broth; bring to a boil.
Add potatoes, lower heat, cover and simmer for 2 hours.