Hungarian Beef Goulash

Ingredients

• •1.5 lb beef chuck, cut into 1-inch cubes
• •2 large yellow onions, diced
• •2 tbsp vegetable oil or lard
• •3 tbsp sweet Hungarian paprika
• •3 garlic cloves, minced
• •2 tbsp tomato paste
• •3 cups beef broth
• •3 medium Yukon Gold potatoes, peeled and cut into 1-inch chunks
• •2 medium carrots, sliced into coins
• •1 tsp caraway seeds
• •2 bay leaves
• •to taste salt and black pepper
• •2 tbsp fresh parsley, chopped

Directions

1. 1Heat oil in a large heavy pot or Dutch oven over medium-high heat; pat beef dry, season with salt and pepper, and brown in batches until deeply seared on all sides, about 4 minutes per batch — set aside.
2. 2Reduce heat to medium, add onions to the same pot, and cook stirring often until golden and soft, about 8 minutes.
3. 3Remove pot from heat briefly, stir in paprika and garlic, and cook on low heat for 1 minute, stirring constantly so the paprika does not burn.
4. 4Stir in tomato paste and caraway seeds, then return the browned beef and any resting juices to the pot.
5. 5Pour in beef broth, add bay leaves, bring to a boil, then reduce to a gentle simmer; cover and cook for 50 minutes.
6. 6Add potatoes and carrots, stir to combine, and continue simmering uncovered for 25 minutes until vegetables are tender and broth has thickened slightly.
7. 7Discard bay leaves, taste and adjust seasoning, garnish with fresh parsley, and serve in deep bowls with crusty bread or egg noodles.

💡 Sweet Hungarian paprika is worth seeking out at European delis or the spice aisle of larger grocery stores like Loblaws or Sobeys — Spanish sweet paprika is a fine substitute. Do not add the paprika while the pan is very hot or it will turn bitter.

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