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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 4 |
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This Hungarian-style goulash is a thick beef stew that is great served over buttered noodles and garnished with sour cream. Ingredients:
2 1/2 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 teaspoon salt |
2 tablespoons hungarian paprika |
2 teaspoons caraway seeds, crushed |
1 teaspoon freshly ground black pepper |
1 teaspoon dried marjoram |
1/2 teaspoon ground thyme |
1/2 teaspoon cayenne pepper |
4 cups chicken broth, divided |
1/4 cup tomato paste |
3 cloves garlic, crushed |
2 tablespoons balsamic vinegar |
1 teaspoon white sugar |
1/2 teaspoon salt, or to taste |
1 bay leaf |
Directions:
1. 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.
2. 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. Transfer to the stockpot with beef.
3. 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.
4. Stir 3 cups chicken broth into beef mixture. Add tomato paste, garlic, 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.
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