Hungarian Goulash

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

1. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.

2. In a bowl, season the beef stew meat with salt, black pepper, and flour, tossing to coat.

3. Add the coated beef to the pot and brown on all sides. Remove the beef and set it aside.

4. In the same pot, add the chopped onions and cook for about 5 minutes until they are softened.

5. Stir in the minced garlic, tomato paste, sweet paprika, smoked paprika, and caraway seeds. Cook for another 2-3 minutes to toast the spices.

6. Return the browned beef to the pot and add the beef broth, bay leaf, red wine vinegar, and Worcestershire sauce.

7. 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.

8. Add the diced potato to the pot and continue to simmer for an additional 20-30 minutes, or until the potato is cooked through.

9. Taste and adjust the seasoning as needed.

10. Serve your Hungarian Goulash hot over cooked egg noodles or rice.

11. 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.