Ingredients
- Beef chuck, cut into 1-inch cubes: 2 pounds
- Yellow onions, chopped: 2 large
- Sweet paprika: 2 tablespoons
- Smoked paprika: 1 tablespoon
- Caraway seeds, ground: 1 teaspoon
- Beef broth: 6 cups
- Tomato paste: 2 tablespoons
- Sour cream (for serving): as desired
Instructions
- Step 1: In a large pot or Dutch oven, heat oil over medium-high heat. Brown the beef in batches, ensuring 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, smoked paprika, and ground 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 of the goulash. Season with salt and pepper to taste.
- Step 6: Serve hot, topped with a dollop of sour cream, if desired.
Notes
- Goulash tastes even better the next day, so store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop over medium-low heat, adding a splash of broth if needed to loosen the sauce.
- Serve your goulash with crusty bread or dumplings to soak up all that delicious, paprika-rich sauce.
- For a deeper, richer flavor, bloom the paprika in a little bit of the hot oil before adding the onions.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American