Hearty Hungarian Beef Goulash

local_grocery_store Ingredients

• 1.5 pounds Beef stew meat, cut into 1-inch cubes
• 1 Onion, chopped
• 3 cloves Garlic, minced
• 2 tablespoons Tomato paste
• 2 tablespoons Paprika
• 1 teaspoon Caraway seeds
• 2 cups Beef broth
• 2 Potatoes, peeled and cut into chunks
• 2 Carrots, peeled and sliced
• 1 Red bell pepper, diced
• 2 Bay leaves
• to taste Salt
• to taste Black pepper
• for garnish Fresh parsley

restaurant_menu Method

1. 1.In a large pot or Dutch oven, heat some oil over medium-high heat.
2. 2.Add the beef cubes and cook until browned on all sides. Remove the beef from the pot and set aside.
3. 3.In the same pot, add the chopped onion and minced garlic. Cook until the onion is translucent and fragrant.
4. 4.Stir in the tomato paste, paprika, and caraway seeds. Cook for another minute to toast the spices.
5. 5.Return the beef to the pot and add the beef broth. Bring to a boil, then reduce heat to low and let simmer for 1 hour.
6. 6.Add the potatoes, carrots, red bell pepper, bay leaves, salt, and black pepper to the pot. Stir well to combine.
7. 7.Cover the pot and continue simmering for another 1-1.5 hours, or until the beef is tender and the vegetables are cooked through.
8. 8.Remove the bay leaves and taste for seasoning. Adjust salt and pepper if needed.
9. 9.Serve the goulash hot, garnished with fresh parsley.
10. 10.Enjoy!

lightbulb_outline Tips

• chevron_rightFor extra flavor, brown the beef in batches instead of overcrowding the pot.
• chevron_rightIf you prefer a thicker stew, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the goulash during the last 10 minutes of cooking.
• chevron_rightLeftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer storage.