Hungarian Goulash

Hungarian Goulash

Ingredients:

2 lbs beef chuck, cut into 1-inch cubes

2 tablespoons vegetable oil or lard

2 onions, finely chopped

3 cloves garlic, minced

2 tablespoons sweet Hungarian paprika

1 teaspoon caraway seeds (optional)

2 tablespoons tomato paste

4 cups beef broth

2 large carrots, sliced

2 large potatoes, peeled and diced

1 red bell pepper, chopped

1 teaspoon salt (or to taste)

½ teaspoon black pepper

1 teaspoon marjoram (optional)

1 teaspoon vinegar or lemon juice (for balance)

Instructions:

1. Sauté the Onions – Heat oil or lard in a large pot over medium heat. Add onions and cook until golden brown.

2. Brown the Beef – Add beef cubes and sear until browned on all sides.

3. Add Paprika & Garlic – Stir in paprika, garlic, and caraway seeds (if using). Quickly mix to coat the beef (don’t let the paprika burn).

4. Simmer with Broth – Add tomato paste and pour in beef broth. Stir well, bring to a gentle simmer, cover, and cook on low for about 1.5 hours.

5. Add Vegetables – Stir in carrots, potatoes, bell pepper, salt, pepper, and marjoram (if using). Simmer uncovered for another 30-40 minutes, or until vegetables are tender.

6. Finish & Serve – Stir in vinegar or lemon juice. Taste and adjust seasoning. Serve hot with crusty bread or over egg noodles.