Easy Hungarian Goulash

Easy Hungarian Goulash

Ingredients:

2 tablespoons olive oil or butter

1 ½ pounds beef stew meat (cut into bite-sized cubes)

1 large onion, diced

3 cloves garlic, minced

2 tablespoons sweet Hungarian paprika (important for flavor!)

1 teaspoon salt

½ teaspoon black pepper

1 teaspoon caraway seeds (optional but traditional)

2 tablespoons tomato paste

4 cups beef broth

2 medium potatoes, peeled and diced

2 medium carrots, sliced

1 bay leaf

1 teaspoon sugar (optional, balances the flavor)

Sour cream and chopped parsley for serving (optional)

Instructions:

1. Sear the beef:

In a large pot or Dutch oven, heat the olive oil/butter over medium-high heat. Add the beef cubes and brown them on all sides. Remove the beef and set aside.

2. Cook the onions and garlic:

In the same pot, add the diced onion. Cook until soft and golden, about 5 minutes. Stir in the garlic and cook for another minute.

3. Add spices and tomato paste:

Stir in the paprika, salt, pepper, and caraway seeds (if using). Add the tomato paste and cook for about 2 minutes, stirring constantly.

4. Simmer:

Return the beef to the pot. Pour in the beef broth. Add the bay leaf and sugar. Bring to a boil, then reduce the heat to low, cover, and simmer for about 1 hour.

5. Add potatoes and carrots:

After an hour, add the diced potatoes and sliced carrots. Simmer for another 30-40 minutes, or until the beef is very tender and the vegetables are soft.

6. Serve:

Remove the bay leaf. Ladle into bowls, and top with a dollop of sour cream and chopped parsley if you like.

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Tips:

Authentic Hungarian goulash is more like a hearty soup than a thick stew.

Serve it with buttered noodles, fresh bread, or just on its own!