Ingredients
- Beef chuck, cut into 1-inch cubes: 2 lbs
- Yellow onions, chopped: 2 large
- Sweet paprika: 2 tablespoons
- Hungarian hot paprika: 1 tablespoon (adjust to taste)
- Caraway seeds: 1 teaspoon
- Beef broth: 6 cups
- Tomato paste: 2 tablespoons
- Olive oil: 2 tablespoons
Instructions
- Step 1: Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the beef in batches, being careful not to overcrowd the pot. Remove beef and set aside.
- Step 2: Add the chopped onions to the pot and cook until softened and translucent, about 5-7 minutes.
- Step 3: Stir in the sweet paprika, hot paprika, and caraway seeds. Cook for 1 minute more, stirring constantly, until fragrant.
- Step 4: Return the beef to the pot. Add the beef broth and tomato paste. Bring to a boil, then reduce heat to low, cover, and simmer for at least 2-3 hours, or until the beef is very tender.
- Step 5: Skim off any excess fat from the surface. Taste and adjust seasoning as needed with salt and pepper. Serve hot.
Notes
- Store leftover goulash in an airtight container in the refrigerator for up to 3 days; the flavors actually deepen overnight!
- Reheat goulash gently over medium-low heat, adding a splash of beef broth or water if needed to loosen the sauce.
- Serve your goulash with a dollop of sour cream or a sprinkle of fresh parsley for added richness and brightness.
- Don't skimp on browning the beef; this step is crucial for developing a deep, rich flavor in the final dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American