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Description
A classic and hearty Hungarian Goulash recipe featuring tender beef slow-cooked with onions, sweet paprika, and vegetables in a flavorful broth.
Ingredients
- 2 tablespoons vegetable oil
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 large onions, chopped
- 3 cloves garlic, minced
- 2 tablespoons sweet paprika (Hungarian preferred)
- 1 teaspoon caraway seeds (whole or ground)
- 1/2 teaspoon marjoram
- 1 (14.5 oz) can diced tomatoes, undrained
- 4 cups beef broth
- 1 large bell pepper (green or red), diced
- 2 medium carrots, peeled and sliced
- 2 medium potatoes, peeled and cubed
- Salt and freshly ground black pepper to taste
- Sour cream or fresh parsley for garnish (optional)
Instructions
- Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown beef cubes in batches on all sides; remove beef and set aside.
- Add chopped onions to the pot and cook until softened and lightly browned, about 8-10 minutes. Add minced garlic, paprika, caraway seeds, and marjoram; cook for 1 minute until fragrant.
- Return the browned beef to the pot. Stir in diced tomatoes and beef broth. Bring to a simmer, then reduce heat to low, cover, and cook for 1.5-2 hours, or until beef is tender.
- Add diced bell pepper, sliced carrots, and cubed potatoes to the pot. Continue to simmer, covered, for another 30-45 minutes, or until vegetables are tender.
- Season with salt and freshly ground black pepper to taste.
- Serve hot, optionally garnished with a dollop of sour cream or fresh parsley.
Notes
- Using Hungarian sweet paprika is highly recommended for authentic flavor.
- The cooking time for the beef may vary depending on the cut and size of the cubes.