Hearty Hungarian Goulash

local_grocery_store Ingredients

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

restaurant_menu Method

1. 1.In a large pot or Dutch oven, heat some oil over medium heat.
2. 2.Add the beef stew meat and cook until browned on all sides. Remove 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.
4. 4.Add the diced red bell pepper, sliced carrots, and cubed potatoes to the pot. Cook for a few minutes until slightly softened.
5. 5.Return the browned beef to the pot and stir in the tomato paste, paprika, and caraway seeds.
6. 6.Pour in the beef broth and add the bay leaves. Season with salt and black pepper to taste.
7. 7.Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 2 hours, or until the beef is tender and the flavors have melded together.
8. 8.Remove the bay leaves before serving.
9. 9.Serve the goulash hot, garnished with a dollop of sour cream and some fresh parsley.
10. 10.Enjoy this comforting Hungarian goulash with a side of crusty bread or over a bed of buttery mashed potatoes.

lightbulb_outline Tips

• chevron_rightFor extra flavor, marinate the beef stew meat in the paprika and caraway seeds for a couple of hours before cooking.
• chevron_rightIf you prefer a thicker goulash, you can mix a little flour with water and stir it into the stew during the last 15 minutes of cooking.
• chevron_rightLeftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage. Just reheat gently on the stovetop or in the microwave.
• chevron_rightFeel free to adjust the seasoning to suit your taste. You can add more paprika for a spicier goulash or reduce the amount if you prefer a milder flavor.