Beef Goulash

Rich, deeply spiced paprika creates the soul of this Hungarian classic, with tender beef chuck surrendering to a long, slow braise alongside caramelized onions and warm caraway notes. The result is a luxuriously silky stew that begs for crusty bread or egg noodles to soak up every drop. Perfect for cold evenings when you want comfort food with real soul.

Ingredients

2 1/2 lbs beef chuck, cut into 1 1/2 inch cubes

3 tbsp vegetable oil

4 large yellow onions, diced

4 cloves garlic, minced

3 tbsp sweet Hungarian paprika

1 tbsp smoked paprika

1 tsp caraway seeds

2 tbsp tomato paste

1 red bell pepper, diced

1 green bell pepper, diced

2 cups beef broth

1 cup crushed tomatoes

2 bay leaves

1 tsp dried marjoram

1 lb Yukon Gold potatoes, cut into 1-inch cubes

1 tsp salt

1/2 tsp black pepper

Sour cream for serving

Fresh parsley, chopped, for garnish

Instructions

Pat the beef cubes dry with paper towels and season generously with salt and pepper. Heat 2 tablespoons of oil in a large Dutch oven over medium-high heat. Working in batches, brown the beef on all sides, about 3-4 minutes per batch. Transfer browned meat to a plate and set aside.

Reduce heat to medium and add the remaining tablespoon of oil. Add the diced onions and cook, stirring occasionally, until soft and golden, about 12-15 minutes. Add the garlic and cook for 1 minute until fragrant.

Remove the pot from heat and stir in both paprikas, caraway seeds, and tomato paste. Stir quickly to coat the onions and prevent the paprika from burning. Add the crushed tomatoes and beef broth, stirring to scrape up any browned bits from the bottom of the pot.

Return the browned beef and any accumulated juices to the pot. Add the bay leaves and marjoram. Bring to a simmer, then reduce heat to low, cover, and cook for 1 hour 30 minutes, stirring occasionally.

Add the diced bell peppers and potato cubes to the pot. Stir to combine, cover, and continue cooking for an additional 45 minutes to 1 hour, until the beef is fork-tender and the potatoes are cooked through.

Remove the bay leaves and adjust seasoning with salt and pepper to taste. The sauce should be thick and rich; if too thin, simmer uncovered for 10 minutes to reduce.

Ladle the goulash into warm bowls, top with a dollop of sour cream and a sprinkle of fresh parsley. Serve immediately with crusty bread or egg noodles.