Description
A hearty stew bringing together tender beef, aromatic spices, and vegetables for a comforting and flavorful dish.
Ingredients
- 4 tablespoons olive oil
- 2½ pounds stewing beef (lean, cut into 1-inch pieces)
- 1 teaspoon salt (or to taste)
- 1 teaspoon pepper (or to taste)
- 2 large onions (roughly chopped)
- 5 cloves garlic (minced)
- 3 tablespoons sweet paprika
- 1 teaspoon caraway seeds (ground)
- 1 teaspoon oregano (dried)
- 3 bay leaves
- 1 teaspoon brown sugar
- ½ cup tomato sauce
- 2 tablespoons balsamic vinegar
- 4 cups beef broth (no salt added)
- 2 tablespoons parsley (chopped, for garnish)
Instructions
- Heat a large skillet or Dutch oven over high heat and add olive oil.
- Once the oil shimmers, add the stewing beef in a single layer and season with salt and pepper. Sear until browned on all sides.
- Remove the beef and set it aside. Reduce the heat to medium-high.
- Add onions and garlic to the skillet and cook until softened.
- Lower the heat to medium-low and add paprika, caraway seeds, oregano, bay leaves, and brown sugar, stirring until fragrant.
- Add tomato sauce, balsamic vinegar, and beef broth to the skillet. Scrape up any browned bits.
- Return the beef to the skillet, bringing the mixture to a boil. Then reduce heat, cover, and simmer for about 2 hours until the beef is fork-tender.
- Check seasoning and adjust if necessary. Remove bay leaves before serving.
- Garnish with parsley and serve hot over accompaniments like egg noodles or mashed potatoes.
Notes
For a vegetarian option, replace beef with hearty vegetables such as mushrooms or lentils. Store leftover goulash in an airtight container for up to 3-4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Hungarian