Hungarian Goulash with Campanelle

• 2 tbsp olive oil (divided)
• 3 tbsp butter
• 1-2 yellow onions (sliced)
• 1/4 cup good quality Sweet Hungarian Paprika
• 2 pounds stew beef (chopped into chunks)
• 6 cloves garlic (minced)
• 2 green or red bell peppers (seeded and chopped)
• 4 - 6 carrots (peeled and chopped)
• 3 tbsp tomato paste
• 2 large tomatoes (roughly chopped)
• 3-4 cups beef broth
• salt + pepper (to taste)
• 1 bay leaf
• 12 ounces egg noodles

1. Sauté onion in a large pan on a medium high heat in butter olive oil until onion is soft. Add beef garlic to brown the beef. Sprinkle paprika and stir for a minute. Transfer to your clay pot.

2. Add the rest of ingredients except pasta.

3. Set on stew to cook on slow setting for 1.5 -2 hours. Or stew setting for 2-2.5 hours.

Serve with egg noodles, fresh bread, and buttered bread, if desired.

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