The Best Goulash
This hearty and comforting goulash is a classic dish that combines tender beef, flavorful spices, and wholesome ingredients. Perfect for family dinners or cold nights, it is sure to warm you up.
Equipment
- 1 Large Dutch oven or pot
- 1 Wooden spoon
- 1 Knife
- 1 Cutting board
- 1 set Measuring cups and spoons
Ingredients
- 2 tablespoons olive oil
- 1.5 pounds beef chuck, cut into 1-inch cubes
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons paprika (preferably sweet paprika)
- 1 teaspoon caraway seeds
- 1 teaspoon dried marjoram
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 can (14.5 ounces) diced tomatoes
- 4 cups beef broth
- 2 medium potatoes, peeled and diced
- 2 medium carrots, sliced
- 1 bell pepper, diced
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Heat the olive oil in a large Dutch oven over medium heat.
- Add the beef cubes and brown them on all sides, about 5-7 minutes. Remove the beef and set it aside.
- In the same pot, add the chopped onion and sauté until it becomes translucent, about 5 minutes.
- Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Stir in the paprika, caraway seeds, marjoram, salt, and black pepper. Cook for 1 minute.
- Return the browned beef to the pot and add the diced tomatoes, beef broth, potatoes, carrots, and bell pepper. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1 hour, stirring occasionally.
- After 1 hour, remove the lid and continue to simmer for another 30 minutes, allowing the goulash to thicken and the flavors to meld.
- Taste and adjust seasoning if necessary. Serve hot, garnished with chopped fresh parsley.
Notes
For a thicker goulash, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) in the last 10 minutes of cooking.
This dish can be made ahead of time and tastes even better the next day after the flavors have developed.
Serve with crusty bread or over egg noodles for a complete meal.