Name: Chef John's Beef Goulash
Prep time: 30 min
Cook time: 120 min
Yield: 4
Ingredients: 2 1/2 pounds boneless beef chuck roast, cut into 2-inch cubes; salt and ground black pepper to taste; 2 tablespoons vegetable oil; 2 onions, chopped; 2 teaspoons olive oil; 1/2 teaspoon salt; 2 tablespoons Hungarian paprika; 2 teaspoons caraway seeds, crushed; 1 teaspoon freshly ground black pepper; 1 teaspoon dried marjoram; 1/2 teaspoon ground thyme; 1/2 teaspoon cayenne pepper; 4 cups chicken broth, divided; 1/4 cup tomato paste; 3 cloves garlic, crushed; 2 tablespoons balsamic vinegar; 1 teaspoon white sugar; 1/2 teaspoon salt, or to taste; 1 bay leaf

Chef John's Beef Goulash

⏱️ Ready in 2h 30m 🥄 Prep 30 min 🔥 Cook 2h 👥 4 servings 👁️ 6 views

This Hungarian-style goulash is a thick beef stew that is great served over buttered noodles and garnished with sour cream.

★ ★ ★ ★ ★ — (0 ratings)

⬇️ Jump to Recipe

🔗 Recipe adapted from AllRecipes

👨‍🍳 Instructions

Season beef with salt and black pepper.

Heat vegetable oil in a large skillet over high heat; cook and stir beef in hot oil in batches until browned on all sides, about 5 minutes per batch.

Transfer to a large stockpot and reserve drippings in the skillet.

Return skillet to medium heat; stir onions into the reserved drippings, drizzle olive oil over onions, season with 1/2 teaspoon salt and cook until onion has softened, about 5 minutes.

Transfer to the stockpot with beef.

Combine paprika, caraway seeds, black pepper, marjoram, thyme, and cayenne pepper in the skillet and toast over medium heat until fragrant, about 3 minutes.

Add 1 cup chicken broth and stir; transfer to the beef and onion mixture.

Stir 3 cups chicken broth into beef mixture.

Add tomato paste, garlic, vinegar, sugar, 1/2 teaspoon salt, and bay leaf; place stockpot over high heat and bring to a boil.

Reduce heat to low and simmer until a fork inserts easily into the meat, 1 1/2 to 2 hours.

💬 Comments