Chuck Steak Goulash
(Miami Herald, 3/26/09)

• 3 tablespoons all-purpose flour

• Salt and pepper to taste

• 1 tablespoon olive oil

• 1 pound boneless chuck blade steaks, trimmed of fat

• 1 tablespoon butter

• 2 medium yellow onions, thinly sliced (2 cups)

• 2 tablespoons sweet paprika

• 1 teaspoon caraway seeds

• 1 (14-ounce) can beef broth

• 2 tablespoons chopped fresh parsley (optional)

In a shallow dish, combine flour, salt and pepper. Heat oil in a large skillet over medium. Dredge steaks on both sides, shake off excess flour and fry until well browned, about 4 minutes per side. Transfer to a plate.

Melt butter in skillet. Sauté onions until well browned, about 10 minutes. Stir in paprika and caraway seeds; cook 1 minute. Stir in broth. Return steaks to the skillet and cover pan. Reduce heat and simmer until steaks are tender and sauce is thickened, 45 to 55 minutes. Stir in parsley.