Chef John's Beef Goulash Tasty Recipes

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Chef John's Beef Goulash

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

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

Instructions :

Prep : 30M	Cook : 4M	Ready in : 2H30M

• 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.

Notes :

• Real goulash is more like a soup, so if you want yours thinner, just add 2 or 3 extra cups of broth.
• Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

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