Hungary - Hungarian Goulash

By Addylicious

Ingredients

• 4 tbsp. sunflower or canola oil
• 2 yellow onions, chopped
• 1 1⁄2 lbs. beef chuck, trimmed
• and cut into 1⁄2" cubes
• Kosher salt and freshly ground
• black pepper, to taste
• 1 ⁄4 cup sweet paprika
• 2 tsp. dried marjoram
• 2 tsp. caraway seeds
• 2 cloves garlic, finely chopped
• 2 medium carrots, cut into 1⁄2" cubes
• 1 1⁄2 lbs. medium new potatoes, peeled
• and cut into 1⁄2" cubes
• 1 tomato, cored and chopped
• 1 Italian frying pepper, chopped

Details

Servings 4
Adapted from saveur.com

Preparation

Step 1

1. Heat oil in a 5-qt. dutch oven over medium heat. Add onions, cover, and cook, stirring occasionally, until soft and translucent, about 10 minutes.

2. Increase heat to high. Add beef and season with salt and pepper. Cook, uncovered, stirring only once or twice, until the meat is lightly browned, about 6 minutes.

3. Stir in paprika, marjoram, caraway, and garlic and cook until fragrant, about 2 minutes.

4. Add carrots, and 5 cups water. Bring to a boil; reduce heat to medium. Simmer, covered, until the beef is nearly tender, about 40 minutes.

5. Add potatoes and cook, uncovered, until tender, about 25 minutes.

6. Stir in tomatoes and peppers; cook for 2 minutes.

7. Season with salt and pepper to taste and serve with rye bread, if you like.