Hungarian Goulash

 

Ingredients:

• 2 1/2 pounds chuck roast, trimmed of excess fat and cut into 1-inch chunks
• Salt and freshly ground black pepper, to taste
• 2 tablespoons vegetable oil
• 3 large onions, chopped or sliced
• 2 celery ribs, chopped
• 2 red bell peppers, diced
• 6 cloves garlic, minced
• 3 tablespoons sweet paprika
• 1/2 teaspoon caraway seeds, crushed or ground
• 1/2 cup tomato passata (pureed tomatoes)
• 3 bay leaves
• 6 cups beef broth
• 4 large Yukon Gold potatoes, peeled and cut into 1-inch cubes
• 2 large carrots, peeled and cut into 1-inch pieces

Instructions:

1. Season the beef chunks generously with salt and pepper.
2. Heat the oil in a large Dutch oven over medium-high heat. Work in batches to brown the beef on all sides, about 1-2 minutes per side. Remove to a plate and reserve.
3. Reduce the heat to medium and add the onions. Cook until translucent, about 2-3 minutes. Then, stir in the celery and red bell peppers and cook until softened, about 5 minutes. Finally, add the garlic and cook for 1 minute, until fragrant.
4. Stir in the paprika and cook for a few seconds to release its flavors and aroma.
5. Pour in the beef broth, tomato passata, caraway seeds, and bay leaves. Return the beef and juices to the pot and bring to a boil. Then, reduce the heat to low and simmer for 1-1 1/2 hours, or until the beef is tender but not falling apart when pierced with a fork.
6. Stir in the potatoes and carrots, cover, and continue cooking for 30-45 minutes, or until the root vegetables are tender and the beef is falling apart tender. Add more broth if needed.
7. Taste and adjust the seasoning as needed.
8. To serve, ladle into bowls and serve with a dollop of sour cream and some crusty bread.

Tips and suggestions:

• For an extra flavorful goulash, use bone-in chuck roast instead of boneless.
• If you don't have caraway seeds, you can substitute another spice, such as cumin or coriander.
• If you like your goulash spicy, add a pinch of red pepper flakes or cayenne pepper.
• To make ahead, prepare the goulash according to the instructions, but do not add the potatoes and carrots. Store the goulash in an airtight container in the refrigerator for up to 4 days. When ready to serve, reheat the goulash over medium heat until warmed through. Then, add the potatoes and carrots and cook until tender.
• Goulash can also be frozen for up to 3 months. To freeze, prepare the goulash according to the instructions, but do not add the potatoes and carrots. Pour the goulash into a freezer-safe container and freeze for up to 3 months. When ready to serve, thaw the goulash overnight in the refrigerator. Then, reheat the goulash over medium heat until warmed through. Add the potatoes and carrots and cook until tender.

Enjoy!