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
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 2
Season beef with salt and black pepper.
Step 3
Gather all ingredients.
Step 4
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.
Step 5
Transfer to a large stockpot and reserve drippings in the skillet.
Step 6
Combine paprika, caraway seeds, black pepper, marjoram, thyme, and cayenne pepper in the skillet and toast over medium heat until fragrant, about 3 minutes.
Step 7
Add 1 cup chicken broth and stir; transfer to the beef and onion mixture.
Step 8
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.
Step 9
Reduce heat to low and simmer until a fork inserts easily into the meat, 1 1/2 to 2 hours.
Ingredients
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
3 cloves garlic, crushed
4 cups chicken broth, divided
2 tablespoons Hungarian paprika
2 teaspoons caraway seeds, crushed
0.5 teaspoon salt
0.5 teaspoon cayenne pepper
0.5 teaspoon salt, or to taste
0.5 teaspoon ground thyme
0.25 cup tomato paste
2.5 pounds boneless beef chuck roast, cut into 2-inch cubes
