Hungarian Beef Goulash

Ingredients

• 2 pounds beef chuck, cut into 1-inch cubes
• 3 tablespoons vegetable oil
• 2 large onions, diced
• 4 cloves garlic, minced
• 3 tablespoons Hungarian paprika
• 1 tablespoon tomato paste
• 4 cups beef broth
• 2 medium potatoes, cut into chunks
• 2 medium carrots, cut into chunks
• 1 red bell pepper, diced
• 1 teaspoon caraway seeds
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 bay leaves
• 1 tablespoon cornstarch
• 2 tablespoons water

Instructions

1. Heat oil in a large pot or Dutch oven over medium-high heat
2. Brown the beef in batches, about 3-4 minutes per side, then set aside
3. Sauté onions and garlic in the same pot until softened, about 5 minutes
4. Stir in paprika and tomato paste, cook for 1 minute
5. Return beef to pot and add beef broth, bay leaves, caraway seeds, salt, and pepper
6. Bring to a boil, then reduce heat and simmer for 1.5 hours, covered
7. Add potatoes, carrots, and bell pepper
8. Simmer for another 45 minutes until vegetables and beef are tender
9. Mix cornstarch and water to create a slurry
10. Stir slurry into goulash and simmer for 5 minutes until thickened
11. Taste and adjust seasonings as needed
12. Remove bay leaves before serving

Notes

• Use a Dutch oven for even heat distribution and easier stovetop-to-table presentation
• Cut beef into uniform sizes so they cook evenly
• Don't skip browning the meat; it adds depth of flavor
• Hungarian paprika is key to authentic flavor; sweet paprika works best
• Goulash tastes even better the next day after flavors meld
• Store leftovers in an airtight container for up to 4 days in the refrigerator
• Freezes well for up to 3 months
• Serve with egg noodles, sour cream, or crusty bread