Hungarian Goulash
Hungarian Goulash:
Ingredients:
2 lbs. beef chuck, cut into 1-inch cubes
2 onions, chopped
4 cloves garlic, minced
3 tbsp. Hungarian sweet paprika
2 tsp. caraway seeds
2 bay leaves
1 tsp. salt
1/2 tsp. black pepper
2 cups beef broth
1 can diced tomatoes (14.5 oz.)
2 potatoes, peeled and cubed
2 carrots, peeled and sliced
2 tbsp. olive oil
Chopped fresh parsley for garnish (optional)
Instructions:
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef and brown on all sides, about 5-7 minutes. Remove the beef from the pot and set aside.
Add the onions and garlic to the same pot and cook until the onions are translucent, about 5 minutes.
Add the sweet paprika, caraway seeds, bay leaves, salt, and black pepper to the pot and stir to combine.
Add the beef broth, diced tomatoes (including the liquid), potatoes, carrots, and the browned beef back into the pot. Stir everything together.
Bring the mixture to a boil, then reduce the heat to low and simmer, partially covered, for 1 1/2 to 2 hours, or until the beef is tender and the vegetables are cooked through.
Taste and adjust seasoning as needed. Remove the bay leaves before serving.
Garnish with chopped parsley, if desired, and serve hot with crusty bread or dumplings.
