Beef Goulash

This Hungarian-style goulash is a thick beef stew that is great served over buttered noodles and garnished with sour cream.

Prep Time: 30 mins Cook Time: 2 hrs. Total Time: 2 hrs 30 mins

Ingredients

• 2 ½ pounds boneless beef chuck roast, cut into 2-inch cubes
• salt and ground black pepper to taste
• 2 tablespoons vegetable oil
• 2 onions, chopped
• 2 teaspoons olive oil
• 1/2 teaspoons salt
• 2 tablespoons Hungarian paprika
• 2 teaspoons caraway seeds, crushed
• 1 teaspoon freshly ground black pepper
• 1 teaspoon dried marjoram
• ½ teaspoon ground thyme
• 1/4 teaspoon cayenne pepper
• 4 cups chicken broth, divided
• ¼ cup tomato paste
• 3 cloves garlic, crushed
• 2 tablespoons balsamic vinegar
• 1 teaspoon white sugar
• ½ teaspoon salt, or to taste
• 1 bay leaf

Directions:

Season beef with salt and black pepper. Heat vegetable oil in a large skillet over high heat; cook and stir beef in hot oil in batches until browned on all sides, about 5 minutes per batch. Transfer to a large stockpot and reserve drippings in the skillet.

Return skillet to medium heat; stir onions into the reserved drippings, drizzle olive oil over onions, season with 1/2 teaspoon salt and cook until onion has softened, about 5 minutes. Add the garlic and cook for 1 minute more.Transfer to the stockpot with beef.

Combine paprika, caraway seeds, black pepper, marjoram, thyme, and cayenne pepper in the skillet and toast over medium heat until fragrant, about 3 minutes. Add 1 cup chicken broth and stir; transfer to the beef and onion mixture.

Stir 3 cups chicken broth into beef mixture. Add tomato paste, vinegar, sugar, 1/2 teaspoon salt, and bay leaf; place stockpot over high heat and bring to a boil. Reduce heat to low and simmer until a fork inserts easily into the meat, 1 1/2 to 2 hours.

Chef’s Note:

Real goulash is more like a soup, so if you want yours thinner, just add 2 or 3 extra cups of broth.

Recipe by Chef John Allrecipes