Chef John's Beef Goulash

"This Hungarian-style goulash is a thick beef stew that is great served over buttered noodles and garnished with sour cream."
Photo by ginger f.
Adapted from allrecipes.com

PREP TIME

30

minutes

TOTAL TIME

150

minutes

SERVINGS

--

servings

PREP TIME

30

minutes

TOTAL TIME

150

minutes

SERVINGS

--

servings

Adapted from allrecipes.com

Ingredients

  • 2 1/2

    pounds boneless beef chuck roast, cut into 2-inch cubes

  • salt and ground black pepper to taste

  • 2

    tablespoons vegetable oil

  • 2

    onions, chopped

  • 2

    teaspoons olive oil

  • 1/2

    teaspoon salt

  • 2

    tablespoons Hungarian paprika

  • 2

    teaspoons caraway seeds, crushed

  • 1

    teaspoon freshly ground black pepper

  • 1

    teaspoon dried marjoram

  • 1/2

    teaspoon ground thyme

  • 1/2

    teaspoon cayenne pepper

  • 4

    cups chicken broth, divided

  • 1/4

    cup tomato paste

  • 3

    cloves garlic, crushed

  • 2

    tablespoons balsamic vinegar

  • 1

    teaspoon white sugar

  • 1/2

    teaspoon salt, or to taste

  • 1

    bay leaf

Directions

1.Season beef with salt and black pepper. Heat vegetable oil in a large skillet over high heat; cook and stir beef in hot oil in batches until browned on all sides, about 5 minutes per batch. Transfer to a large stockpot and reserve drippings in the skillet. 2.Return skillet to medium heat; stir onions into the reserved drippings, drizzle olive oil over onions, season with 1/2 teaspoon salt and cook until onion has softened, about 5 minutes. Transfer to the stockpot with beef. 3.Combine paprika, caraway seeds, black pepper, marjoram, thyme, and cayenne pepper in the skillet and toast over medium heat until fragrant, about 3 minutes. Add 1 cup chicken broth and stir; transfer to the beef and onion mixture. 4.Stir 3 cups chicken broth into beef mixture. Add tomato paste, garlic, vinegar, sugar, 1/2 teaspoon salt, and bay leaf; place stockpot over high heat and bring to a boil. Reduce heat to low and simmer until a fork inserts easily into the meat, 1 1/2 to 2 hours.

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