Ingredients:
- 2 lbs (900g) beef chuck, cut into 1-inch (2.5cm) cubes
- 2 tbsp olive oil or beef tallow
- 1 large onion, finely chopped (approx. 1 1/2 cups chopped)
- 2 cloves garlic, minced (approx. 2 teaspoons minced)
- 2 tbsp sweet paprika
- 1 tbsp smoked paprika (optional, but highly recommended!)
- 1 tsp caraway seeds, crushed
- 1/2 tsp marjoram, dried
- 1/4 tsp cayenne pepper (or more, to taste)
- 2 tbsp tomato paste
- 6 cups (1.4 Litres) beef broth or stock
- 1 (14.5 oz / 400g) can crushed tomatoes
- 1 red bell pepper, cored, seeded, and chopped (approx. 1 cup chopped)
- 1 yellow bell pepper, cored, seeded, and chopped (approx. 1 cup chopped)
- 2 medium carrots, peeled and chopped (approx. 1 cup chopped)
- 2 medium parsnips, peeled and chopped (approx. 1 cup chopped)
- 2 bay leaves
- Salt and freshly ground black pepper, to taste
- 1 tbsp red wine vinegar (or balsamic vinegar), to taste
- Fresh parsley or sour cream, for garnish (optional)
Instructions:
- Heat oil in the Dutch oven over medium-high heat. Season beef generously with salt and pepper. Sear the beef in batches until browned on all sides. Remove beef from pot and set aside.
- Add onion to the pot and cook until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
- Stir in paprika, caraway seeds, marjoram, and cayenne pepper. Cook for 1 minute, stirring constantly, until fragrant.
- Stir in tomato paste and cook for 1 minute. Deglaze the pot with a splash of beef broth, scraping up any browned bits from the bottom.
- Return the beef to the pot. Add the remaining beef broth, crushed tomatoes, bell peppers, carrots, parsnips, and bay leaves. Stir to combine.
- Bring to a simmer, then reduce heat to low, cover, and cook for 2.5 - 3 hours, or until the beef is very tender.
- Remove bay leaves. Season with salt, pepper, and red wine vinegar to taste. The result is a perfect hungarian goulash recipe.
- Garnish with fresh parsley or a dollop of sour cream, if desired. Serve hot.