Ingredients
- 2 pounds beef stew meat, cut into bite-sized pieces
- 2 onions, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 tablespoons sweet paprika
- 1 teaspoon smoked paprika
- 1 teaspoon caraway seeds
- 1 bay leaf
- 3 cups beef broth
- 2 tablespoons vegetable oil
- Salt and black pepper to taste
- 2 tablespoons all-purpose flour
- 2 tablespoons red wine vinegar
- 1 tablespoon Worcestershire sauce
- 1 large potato, peeled and diced
- Chopped fresh parsley for garnish (optional)
- Cooked egg noodles or rice for serving
Instructions
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In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
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In a bowl, season the beef stew meat with salt, black pepper, and flour, tossing to coat.
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Add the coated beef to the pot and brown on all sides. Remove the beef and set it aside.
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In the same pot, add the chopped onions and cook for about 5 minutes until they are softened.
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Stir in the minced garlic, tomato paste, sweet paprika, smoked paprika, and caraway seeds. Cook for another 2-3 minutes to toast the spices.
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Return the browned beef to the pot and add the beef broth, bay leaf, red wine vinegar, and Worcestershire sauce.
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Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for about 1.5 to 2 hours, or until the beef is tender.
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Add the diced potato to the pot and continue to simmer for an additional 20-30 minutes, or until the potato is cooked through.
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Taste and adjust the seasoning as needed.
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Serve your Hungarian Goulash hot over cooked egg noodles or rice.
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Garnish with chopped fresh parsley if desired.
Enjoy the robust and comforting flavors of this Hungarian Goulash, a classic dish that warms both body and soul.
