Name: Hungarian Beef Goulash
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: 6 servings
Ingredients: 2.5 pound boneless beef chuck (cut into 1½-inch cubes); 1 ½ teaspoon kosher salt; ½ teaspoon black pepper; 2 tablespoon vegetable oil; 3 large yellow onions (diced); 4 clove garlic cloves (minced); 3 tablespoon sweet Hungarian paprika; 1 teaspoon caraway seeds (lightly crushed); 2 tablespoon tomato paste; 1 red bell pepper (diced); 4 cup low-sodium beef broth; 2 bay leaves; 1 teaspoon dried marjoram; 1 pound Yukon Gold potatoes (cut into 1-inch cubes); 2 medium carrots (sliced); 2 tablespoon fresh parsley (chopped)

Instructions

Sear the beef
Sear the beef:
Pat 2½ pounds beef chuck cubes dry and season with 1½ teaspoons kosher salt and ½ teaspoon black pepper. Heat 2 tablespoons vegetable oil in a large Dutch oven over medium-high heat and brown the beef in 2 or 3 batches for 5 to 6 minutes per batch. Transfer to a plate.
Cook the onions
Cook the onions:
Reduce the heat to medium, add 3 diced onions, and cook for 10 to 12 minutes, stirring often, until soft and golden. Add 4 minced garlic cloves and cook for 1 minute.
Paprika
Paprika:
Remove the pot from the heat and stir in 3 tablespoons sweet Hungarian paprika and 1 teaspoon crushed caraway seeds; the off-heat step keeps the paprika from turning bitter. Return to the heat, add 2 tablespoons tomato paste and 1 diced red bell pepper, and cook for 2 minutes.
Braise
Braise:
Return the beef and its juices to the pot. Add 4 cups beef broth, 2 bay leaves, and 1 teaspoon dried marjoram. Bring to a boil, then cover and simmer on low for 1½ hours.
Add the vegetables
Add the vegetables:
Add 1 pound cubed potatoes and 2 sliced carrots and simmer, partially covered, for 30 to 35 minutes more, until the vegetables and beef are very tender.
Serve
Serve:
Discard the bay leaves, taste and adjust the salt, and serve the beef goulash sprinkled with 2 tablespoons chopped parsley.

Tips

Use real sweet Hungarian paprika; it's the heart of goulash, and fresh paprika makes a huge difference. Don't confuse this with American goulash, which is a macaroni and ground beef dish. A dollop of sour cream on top is traditional in many homes, but leave it off to keep the goulash dairy-free.