Hungarian Goulash

INGREDIENTS:

2 lbs (about 900g) beef chuck, cut into 2-inch cubes

2 tablespoons vegetable oil

2 medium onions, chopped

3 cloves of garlic, minced

2 tablespoons sweet Hungarian paprika

1 teaspoon caraway seeds (optional)

1 teaspoon dried marjoram

2 tomatoes, peeled and chopped, or 1 tablespoon tomato paste

2 bell peppers, any color, chopped

4-5 cups beef broth or water

2 medium potatoes, cubed (optional)

Salt and pepper to taste

Fresh parsley, chopped, for garnish

DIRECTIONS:

Preparation of Ingredients: Start by preparing all your ingredients. Cut the beef into 2-inch cubes, chop the onions and bell peppers, mince the garlic, and if using, peel and cube the potatoes.

Brown the Beef: Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes in batches, being careful not to overcrowd the pan. Brown the beef on all sides, then remove it from the pot and set aside. This step helps to develop a deep flavor in the meat and the overall dish.

Sauté the Onions: In the same pot, add the chopped onions and a pinch of salt. Sauté until the onions are translucent and golden, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

Add the Paprika and Spices: Reduce the heat to low and add the sweet Hungarian paprika, caraway seeds (if using), and dried marjoram. Stir well to combine and cook for a minute. Be careful not to burn the paprika.

Combine Ingredients: Return the browned beef to the pot. Add the chopped tomatoes (or tomato paste) and chopped bell peppers. Stir everything together.

Add Liquid: Pour in the beef broth or water until the ingredients are just covered. Season with salt and pepper to taste. Increase the heat and bring the mixture to a boil.

Simmer: Once boiling, reduce the heat to low, cover, and simmer. Let the goulash cook for about 1.5 to 2 hours, or until the beef is tender. If you’re adding potatoes, do so about 30 minutes before the end of cooking to ensure they are cooked through but not mushy.

Final Adjustments: After the beef is tender and the stew has thickened slightly, taste and adjust the seasoning with more salt, pepper, or paprika if needed.

Serve: Ladle the goulash into bowls, garnish with fresh parsley, and serve hot. Hungarian Goulash is traditionally served with bread or egg noodles.