This Hungarian-style goulash is a thick beef stew that is great served over buttered noodles and garnished with sour cream.
Preparation Time
30 mins
Cooking Time
2 hr
Total Time
2 hr 30 mins
Calories
573 Calories
Recipe Instructions
Step 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.
Step 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.
Step 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.
Step 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.
Ingredients
½ teaspoon salt
1 teaspoon white sugar
2 tablespoons vegetable oil
1 teaspoon freshly ground black pepper
1 teaspoon dried marjoram
2 teaspoons olive oil
2 onions, chopped
1 bay leaf
salt and ground black pepper to taste
2 tablespoons balsamic vinegar
¼ cup tomato paste
½ teaspoon cayenne pepper
3 cloves garlic, crushed
½ teaspoon salt, or to taste
½ teaspoon ground thyme
4 cups chicken broth, divided
2 ½ pounds boneless beef chuck roast, cut into 2-inch cubes
