This Hungarian-style goulash is a thick beef stew that is great served over buttered noodles and garnished with sour cream.
Ingredients
- 2.5 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
- 0.5 teaspoons salt
- 2 tablespoons Hungarian paprika
- 2 teaspoons caraway seeds , crushed
- 1 teaspoon freshly ground black pepper
- 1 teaspoon dried marjoram
- 0.5 teaspoons ground thyme
- 0.5 teaspoons cayenne pepper
- 4 cups chicken broth , divided
- 0.25 cups tomato paste
- 3 cloves garlic , crushed
- 2 tablespoons balsamic vinegar
- 1 teaspoon white sugar
- 0.5 teaspoons salt , or to taste
- 1 bay leaf
Instructions
-
1
Gather all ingredients.
-
2
Season beef with salt and black pepper.
-
3
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.
-
4
Transfer to a large stockpot and reserve drippings in the skillet.
-
5
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.
-
6
Combine paprika, caraway seeds, black pepper, marjoram, thyme, and cayenne pepper in the skillet and toast over medium heat until fragrant, about 3 minutes.
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7
Add 1 cup chicken broth and stir; transfer to the beef and onion mixture.
-
8
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.
-
9
Reduce heat to low and simmer until a fork inserts easily into the meat, 1 1/2 to 2 hours.
Nutrition Facts
Per serving
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